Ideal for sandwiches, toast, or savory bread pudding, this golden batter bread is a good bet to become a daily fixture on your menu. The dough rises a lot and the finished loaf is quite rounded and full and bigger than you might expect from a standard loaf pan. The bread can be stored in a plastic bag at room temperature for up to 2 days.–Elinor Klivans
Buttermilk Sandwich Loaf
- Quick Glance
- 15 M
- 1 H, 30 M
- Makes 1 large loaf
- 1 1/4 cups buttermilk (either low-fat or full-fat)
- 2 tablespoons unsalted butter, cold or room temperature, plus more for slicking the pan
- 3 1/4 cups unbleached all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon wheat bran (optional)
- 1 teaspoon kosher salt
- 2 1/4 teaspoons (a 1/4-ounce packet) instant yeast
- 1 large egg
- 2 teaspoons melted butter, for brushing the loaf
- 1. Butter a 9-by-5-by-3-in loaf pan.
- 2. In a small saucepan, heat the buttermilk and butter over medium heat until it registers about 130ºF(54°C) on an instant-read thermometer. Remove from the heat.
- 3. In a stand mixer fit with the flat beater, mix together 1 1/2 cups of the flour, the sugar, wheat bran (if using), salt, and yeast on low speed just until combined. Add the warm buttermilk mixture and mix until all the ingredients are smooth and combined. Add the egg and continue beating for 1 minute. Add the remaining 1 3/4 cups flour and continue mixing for 5 minutes. The dough will be sticky and will not come away from the sides of the bowl. Scrape the dough into the prepared pan and brush the top with the melted butter.
- 4. Cover the pan loosely with waxed paper and let the dough rise to within 1 inch of the top of the pan, about 25 minutes. Position a rack in the middle of the oven and preheat to 375ºF (190°C).
- 5. Bake the loaf until the top feels firm and is lightly browned, about 40 minutes. Let cool in the pan on a wire rack for 10 minutes, then turn out onto the rack and let cool completely before slicing into roughly hewn hunks or slender sandwich slices.