Best 3 Buttermilk Herb Bread Recipes
Indulge in the delectable Buttermilk Herb Bread, a culinary delight that tantalizes taste buds with its soft, fluffy texture and symphony of savory flavors. This versatile bread, with its golden-brown crust and tender crumb, is a perfect accompaniment to a variety of dishes, from hearty soups and stews to fresh salads and grilled meats. Experience the delightful Buttermilk Herb Bread in its classic form, bursting with the freshness of herbs like parsley, chives, and thyme. Alternatively, embark on a culinary adventure with the Cheesy Herb Bread, where melted mozzarella and Parmesan cheeses blend seamlessly with a medley of aromatic herbs. Gluten-free enthusiasts can rejoice in the Gluten-Free Herb Bread, a delectable alternative that maintains the same irresistible flavor and texture. And for those with a sweet tooth, the Sweet Herb Bread offers a unique harmony of sweet and savory, featuring the subtle flavors of honey and vanilla.
Let's cook with our recipes!
HERB BREAD,CHEESE OLIVE AND BUTTERMILK HERB BREAD
Categories Bread
Number Of Ingredients 16
Steps:
- Preheat the oven to 180C. Grease and line a 31 x 11 x 7.5cm loaf tin with baking paper. Set aside. Combine the flour, baking powder, baking soda, salt, pepper, chilli flakes and mustard powder in a large bowl. Mix them well. Add the cheeses, olives, chives and thyme leaves and stir. In a separate bowl, whisk the eggs together. Add the olive oil and buttermilk and whisk to combine. Make a well in the flour mixture and pour in the egg mixture. Stir until it becomes a thick sticky batter. Scrape it into the prepared tin and brush the top with egg wash. Strew the top with extra thyme sprigs and bake for 40 - 45 minutes, until a skewer inserted into the centre comes out clean. Leave the loaf to cool in the pan for 5 minutes before transferring to a wire rack to cool to room temperature.
CHEESE, OLIVE AND BUTTERMILK HERB BREAD RECIPE - (4.6/5)
Provided by á-41473
Number Of Ingredients 18
Steps:
- 1) Preheat oven to 180C or 350F. Generously butter a large loaf tin (23 x 13 x 6cm) and either line it with butter parchment paper or dust with flour. Set tin aside. 2) Sift flour, baking powder, soda, salt, pepper and mustard powder into a large bowl. Whisk with a whisk to incorporate the dry ingredients. Add both cheeses, olives, sundried tomatoes, spring onion, parsley and thyme and stir them thoroughly together. 3) In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined. 4) Make a well in the center of the flour mixture and pour in the wet ingredients. Stir together to form a thick, sticky batter. Scrape the batter into the prepared tin and spread it out evenly. 5) Brush the top of the batter with the egg wash and then srpinkly some thyme leaves and sea salt onto the loaf. 6) Bake for 40 - 45 minutes or until a fine skewer inserted in the middle of the loaf comes out clean. If the top starts to burn, place a piece of foil to cover the top of the loaf and continue baking. Leave in tin for 5 minutes before turning ot onto a wire rack. 7) This loaf is best served on the same day. Wrap left overs tighly and store in fridge. Gently reheat in oven if serving left overs.
BUTTERMILK-HERB BREAD
Our family's favorite! We got this from a neighbor and have never seen it anywhere else and we've made it for over 20 years. Wonderful right out of the oven, slathered with butter. It has the subtle flavors of dill and buttermilk with a tender crumb.
Provided by CARRIE MUNSELL
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 4h20m
Yield 20
Number Of Ingredients 8
Steps:
- In a large bowl, sprinkle the yeast over the warm water. Let stand for about 10 minutes, until foamy.
- Stir the buttermilk, egg, oil, dressing mix, and salt into the yeast mixture. Stir in 2 cups of the flour using a wooden spoon. Add remaining flour 1/2 cup at a time until the dough can be picked up out of the bowl. Knead on a floured surface for 6 to 8 minutes, until smooth and elastic. Try not to add much more flour. Place in a greased bowl, and turn to coat. Cover with a cloth, and let it rise in a warm place until doubled in size.
- Press the air out of the dough, and divide into two pieces. Form into tight loaves, and place each one into a greased 8x4 inch loaf pan. Let rise until a your finger leaves a mark when lightly pressed into the dough.
- Preheat the oven to 350 degrees F (175 degrees C). Bake loaves for about 20 minutes in the preheated oven, until golden brown. When finished, the loaves should sound hollow when tapped on the bottom.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 25.7 g, Cholesterol 10 mg, Fat 2.1 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 0.4 g, Sodium 238 mg, Sugar 1 g
Tips:
- Use fresh buttermilk for the best flavor. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Be sure to use fresh herbs for the best flavor. If you don't have fresh herbs, you can use 1 teaspoon of dried herbs per 1 tablespoon of fresh herbs.
- Don't overmix the dough. Overmixing will make the bread tough.
- Let the dough rise in a warm place until it has doubled in size. This will take about 1 hour.
- Bake the bread in a preheated oven at 375 degrees Fahrenheit for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
Conclusion:
Buttermilk herb bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's perfect for sandwiches, toast, or just eating on its own. With its light and fluffy texture and its savory herb flavor, buttermilk herb bread is sure to be a hit with everyone who tries it.
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