OLD FASHIONED BUTTERMILK BREAD WITH KITCHENAID MIXER 🥣 I am sharing a family treasure, my recipe for Old-Fashioned Buttermilk Bread. It’s soft, slices easily, and makes great toast and sandwiches. Using a sliding scale, you decide how much whole wheat and how much white flour to use. And we are making it in the KitchenAid Artisan mixer! Learn all my special tips and techniques for baking Old Fashioned Buttermilk Bread. All of these tips work with any other yeast bread recipe! ↓ ↓ ↓ ▼ ▼ CLICK “SHOW MORE” FOR ADDITIONAL INFO. ▼ ▼ ↓ ↓ ↓ ➡ BLOG POST: chocolateboxcottage.tv/videos... ➡ Get the PRINTABLE RECIPE and THE SLIDING SCALE FOR WHOLE WHEAT FLOUR: chocolateboxcottage.tv/videos... ➡ Link to purchase a Flour Wand shop.kingarthurbaking.com/ite... ➡🕰 VIDEO OUTLINE: 0:00 Introduction 2:08 Ingredients 2:28 Sliding scale for using whole wheat flour 2:41 Printable recipe 3:30 Making the dough 6:33 Special tip for keeping the dough from climbing the hook 7:49 How to tell when dough is sufficiently kneaded, the Post It Note test 8:38 Windowpane test 10:13 Let dough rise until doubled 10:25 The poke test 10:48 Shaping the loaves 12:25 Before and after rising 12:33 Baking the loaves 13:15 Evaluating the crust color for doneness 13:32 Slicing the loaves 13:49 Tasting 14:10 Slicing scale for using whole wheat and some encouragement 15:34 Pretty pictures 🛒 Shop for or purchase a heavy-duty mixer: (some links are affiliates) ✳ KitchenAid Artisan www.bedbathandbeyond.com/stor... ✳ Bosch Universal pleasanthillgrain.com/bosch-u... ✳ Ankarsrum Assistent pleasanthillgrain.com/ankarsr... ⏩ COMING IN JUNE 2022 🎥 More Videos: Old Fashioned Buttermilk Bread with Your Bosch mixer Old Fashioned Buttermilk Bread with Your Ankarsrum Assistent mixer How to Freeze Homemade Bread for Best Quality 🌸🏡🌸 Welcome to Chocolate Box Cottage, 🧁 the sweet spot between 🕰 old fashioned values, like gardening and cooking from scratch, and ✨ modern conveniences that make life easier. 🌼 If you’re looking to create your slice of country living with practicality and finesse, you’re in the right place! Find special recipes and simple gardening projects to make your home life more bountiful. 🌼 I’m a functional nutritional therapy practitioner, and have taught basic cooking, gardening, and homemaking skills to families for the last 20 years. Blessings, Michele ♥ FOLLOW CHOCOLATE BOX COTTAGE ON FACEBOOK! facebook.com/chocolatebox... ♥ JOIN THE CHOCOLATE BOX COTTAGE FACEBOOK GROUP! facebook.com/groups/52896... ♥ FIND ME ON MEWE! mewe.com/i/michelepryse ♥ FOLLOW CHOCOLATE BOX COTTAGE ON INSTAGRAM! instagram.com/chocolatebo...
Attention KitchenAid owners! You who have been blessed with one! Make bread and don't be discouraged if your first attempts are hilarious failures! When you get the hang of it, it's one of the most rewarding things you'll ever do in the kitchen. Then teach your kids and grandkids how the dough is supposed to look, feel and act. If you have bread, you'll never starve. If you have really GOOD bread, you'll be healthy. Thank you, Michelle, for this video. I'm going to try this one in my new bowl-lift. I learned beautiful white bread in my Artisan in 2006 with the help of a TH-cam video. I'm ready to branch out.
Thank you so much for your comment! You captured it perfectly. Learn to "read" the dough and it becomes easy. Bake often and share with others, not just the bread but the skill. You will be blessed in the giving. Have fun with new bowl-lift KitchenAid!!! ❤️ XOXOX Michele
You are such a good teacher! I've been a little leary of making bread in my kitchenaid, but this video makes it look so easy! Thank you for sharing this. I can't wait to make this bread.
Wanted to let you know I came across your Channel while looking for Hot Cocoa mix. Your recipe is GREAT! Although, I'm diabetic. I used 1/3 cane sugar 2/3 Splenda and it worked. Thank you!
Thank you for sharing this awesome recipe which I can’t wait to make. I can’t find the separate videos specific to the Bosch mixer. Where can I find it? Thank you
Just wanted to let you know, this is the _very first_ bread I have ever made! I've made biscuits, pancakes, fritters, and a bunch of others, but no bread until today. My sister, who is a professional grade baker, gave me a KitchenAid stand mixer for Christmas and I finally got the courage to break it out this morning. It was so much fun, but I got really nervous and forgot to measure out the flour beforehand (I'm usually pretty strict with my mise en place!), thought I could keep track of the amount as I scooped it straight from the bag into the bowl! Argh! So I ended up eyeballing it and it turned out fine...I hope! 🤞 It's in the two loaf pans for the final rise before I put them in the oven. We have been eating whole grain breads for a long time; in fact, except for special occasions or needs/desires (brioche, egg bread, croissants, biscuits, etc.), we never eat white bread at all. I'll let you know how they turn out, but it looks like they're going to be great.
What a wonderful sister! How did your bread turn out? Getting started is always the hardest part of anything new. Congrats, ou are in for so much fun!! ~Michele
@@ChocolateBoxCottage It is delicious! I am so proud of myself! Lol! I love the way it toasts up but stays soft towards the inside; of course, I like it sliced thick with a good bit of butter, and with honey? Yikes! I'll be doing a lot more in the future. Thanks for you hard work. God bless!
Made this for the first time today and loaves came out looking great…..just waiting for them to cool. One question though….after adding my buttermilk to the butter the mixture was pretty cold. I gently warmed it back to 100 again because I was afraid it was to cold for the proofed yeast. Did I need to warm it or would it have been ok to add it to such a cool mixture?
Either way is fine. If you let the melted butter cool before adding the buttermilk it would help to gently re-warm the mixture as you did, especially in winter when your kitchen may be cooler. So glad your bread came out great - enjoy! ~Michele
Hi Michele, your bread looks so amazing, and I can only imagine the taste (especially with your jam). Thanks for showing how to make this, and your mixer did a great job. I've never made buttermilk bread before, but I've made lots of whole wheat breads. I will be sure to make this (in the fall, as I don't use the oven during the warmer months.) Thanks again!
Hi Sashine, thank you, you are very kind. You already bake with whole wheat - that's wonderful. Do you grind your own flour, too? PS. I don't blame you for not wanting to turn the oven on during summer!
@@ChocolateBoxCottage Hi there. Thank you. No, I do not grind my own flour. I have a very small kitchen so I don't have room for a grinder. My Vitamix blender and KitchenAid mixer, microwave, toaster oven (plus a few pots of utensils) take so up much room as it is. But, I do have a tremendous source for flour. Rube's, at St. Lawrence Market (Toronto) gets all kinds of flour (and something like 30 different types of unusual rice), and another shop there also had a good variety. Sometimes, I will buy the brand-names in the supermarket. Your buttermilk bread will be delicious when I resume baking in the fall. Thanks again!
@@sashineb.2114 Rube's sounds like a wonderful store. 30 kinds of rice! I would have fun trying them one by one. And I understand having a small kitchen. I cooked for a family of 7 with a kitchen the size of some of my friends' walk-in closets, if you can imagine. One thing I appreciate about small kitchens is that they can feel cozy if organized properly. And they keep us on our toes, no room to fall behind on the dishes! Have a wonderful day, Michele
@@ChocolateBoxCottage Hi Michele, Rube passed away a few years ago at the age of 92. He was still working every day at his shop. Until he was about 86, he walked five miles to work (and another 5 miles going home) every day. His shop was bought by his assistant and she still has all of the same goods. I've read they actually carry closer to 40 (forty) varieties of rice. Yes, a small kitchen can keep us on our toes, but I must say that I wish I had my niece's gorgeous kitchen with huge island. Have a good weekend!
@@sashineb.2114 what a story! It sounds like he had a good life and created a beautiful legacy through his business. And yes, I have experienced kitchen envy as well. When you love to cook and bake like you and I both do, a roomy kitchen is a deep desire. Blessings to you! Michele
Thank you, Joy. I appreciate your compliment. Either 350 or 375F is fine, I usually set it for 350. Set the timer for 30 minutes and if the top crust is well browned, flip the loaf out onto your oven mitt and check the bottom for doneness. 🌷Michele
@@ChocolateBoxCottage Ok, thank you! Making more today. Mine turned out pretty good the first time and everyone liked it. Today I am increasing the WW flour and seeing how that turns out.
you have good technique. you explain things well and thanks for the tip about how to prevent dough from 'climbing' on the dough hook! I have seen some people start with the paddle and then move to the dough hook and this might be something I'll try in the future. In the past, I've hand mixed (in the bowl) the ingredients (big spoon!) but then let things sit for 30 mins ("autolyse" technique) but I'll think about this paddle -> hook technique for my next trial. I also have an "ancient" (mid-'80's vintage) Zojirushi S-15 bread machine and I have used that in the past for making dough and it works great too. Have you had much experience using a bread machine, maybe not for the entire process (i.e. including the baking part) but at least for making dough? Just curious. I'm a whole wheat fan but I was impressed by the appearance of your loaf. I'm not sure if you have a video where most (or all) the flour is whole wheat but if you haven't done something like that please consider such a video in the future.
Again, thank you for your thoughtful comments. You are very kind and I appreciate it. Autolyse is very handy in whole grain baking. 30 min is great; even 5-10 minutes helps. This recipe can be made with all whole wheat. It is easier for most people to start with part whole wheat and part all-purpose or bread flour. And you can change the amount of butter / honey / salt too if you like. You can really tailor it to your personal taste. I'll add a link to the printable recipe below. Thanks again, Michele chocolateboxcottage.tv/videos/buttermilk-bread-kitchenaid-mixer/
I am in the midst of making this bread and will comment again when it's done. However, I need to say, It was quite difficult to hear your directions clearly through the motor of the mixer. Perhaps if you had a microphone closer to your mouth that would help, I'm not quite sure. But I had to roll back several times to be able to hear you clearly.
I am sorry about that, Terry. The KitchenAid does have a loud motor. I'll try to be more conscious of that in the future. Please know you can always go to my website and print the recipe off. ~Michele chocolateboxcottage.tv/videos/buttermilk-bread-kitchenaid-mixer/
OLD FASHIONED BUTTERMILK BREAD WITH KITCHENAID MIXER
🥣 I am sharing a family treasure, my recipe for Old-Fashioned Buttermilk Bread. It’s soft, slices easily, and makes great toast and sandwiches. Using a sliding scale, you decide how much whole wheat and how much white flour to use. And we are making it in the KitchenAid Artisan mixer! Learn all my special tips and techniques for baking Old Fashioned Buttermilk Bread. All of these tips work with any other yeast bread recipe!
↓ ↓ ↓ ▼ ▼ CLICK “SHOW MORE” FOR ADDITIONAL INFO. ▼ ▼ ↓ ↓ ↓
➡ BLOG POST: chocolateboxcottage.tv/videos...
➡ Get the PRINTABLE RECIPE and THE SLIDING SCALE FOR WHOLE WHEAT FLOUR: chocolateboxcottage.tv/videos...
➡ Link to purchase a Flour Wand shop.kingarthurbaking.com/ite...
➡🕰 VIDEO OUTLINE:
0:00 Introduction
2:08 Ingredients
2:28 Sliding scale for using whole wheat flour
2:41 Printable recipe
3:30 Making the dough
6:33 Special tip for keeping the dough from climbing the hook
7:49 How to tell when dough is sufficiently kneaded, the Post It Note test
8:38 Windowpane test
10:13 Let dough rise until doubled
10:25 The poke test
10:48 Shaping the loaves
12:25 Before and after rising
12:33 Baking the loaves
13:15 Evaluating the crust color for doneness
13:32 Slicing the loaves
13:49 Tasting
14:10 Slicing scale for using whole wheat and some encouragement
15:34 Pretty pictures
🛒 Shop for or purchase a heavy-duty mixer: (some links are affiliates)
✳ KitchenAid Artisan www.bedbathandbeyond.com/stor...
✳ Bosch Universal pleasanthillgrain.com/bosch-u...
✳ Ankarsrum Assistent pleasanthillgrain.com/ankarsr...
⏩ COMING IN JUNE 2022
🎥 More Videos:
Old Fashioned Buttermilk Bread with Your Bosch mixer
Old Fashioned Buttermilk Bread with Your Ankarsrum Assistent mixer
How to Freeze Homemade Bread for Best Quality
🌸🏡🌸 Welcome to Chocolate Box Cottage, 🧁 the sweet spot between 🕰 old fashioned values, like gardening and cooking from scratch, and ✨ modern conveniences that make life easier.
🌼 If you’re looking to create your slice of country living with practicality and finesse, you’re in the right place! Find special recipes and simple gardening projects to make your home life more bountiful.
🌼 I’m a functional nutritional therapy practitioner, and have taught basic cooking, gardening, and homemaking skills to families for the last 20 years.
Blessings,
Michele
♥ FOLLOW CHOCOLATE BOX COTTAGE ON FACEBOOK!
facebook.com/chocolatebox...
♥ JOIN THE CHOCOLATE BOX COTTAGE FACEBOOK GROUP! facebook.com/groups/52896...
♥ FIND ME ON MEWE!
mewe.com/i/michelepryse
♥ FOLLOW CHOCOLATE BOX COTTAGE ON INSTAGRAM!
instagram.com/chocolatebo...
Attention KitchenAid owners! You who have been blessed with one! Make bread and don't be discouraged if your first attempts are hilarious failures! When you get the hang of it, it's one of the most rewarding things you'll ever do in the kitchen. Then teach your kids and grandkids how the dough is supposed to look, feel and act. If you have bread, you'll never starve. If you have really GOOD bread, you'll be healthy. Thank you, Michelle, for this video. I'm going to try this one in my new bowl-lift. I learned beautiful white bread in my Artisan in 2006 with the help of a TH-cam video. I'm ready to branch out.
Thank you so much for your comment! You captured it perfectly. Learn to "read" the dough and it becomes easy. Bake often and share with others, not just the bread but the skill. You will be blessed in the giving. Have fun with new bowl-lift KitchenAid!!! ❤️ XOXOX Michele
You are a great teacher and I hope you will continue to do videos. Your voice is so pleasing to the listener.
You're very kind, what a lovely compliment! I hope to get back to making videos soon. Thank you. 💐 Michele
This recipe is WONDERFUL!!!
Thank you so much!
Wow , thanks for your little tip , it’s incredible as I also find it bit messy to clean especially if it dries 🙏
Happy to help! ~Michele
Totaly true about the brick making my first time😆
I think we've all been there. 😆 Michele
You are such a good teacher! I've been a little leary of making bread in my kitchenaid, but this video makes it look so easy! Thank you for sharing this. I can't wait to make this bread.
You can totally do it. Have fun and each batch will be better than the last. ~ Michele
This is a favorite at our house. Thanks for sharing this recipe!
That's nice to hear - you're welcome! 💐 Michele
Looks great!
Thank you, Darrell. :) Michele
Wanted to let you know I came across your Channel while looking for Hot Cocoa mix. Your recipe is GREAT! Although, I'm diabetic. I used 1/3 cane sugar 2/3 Splenda and it worked. Thank you!
That's good to know that it can be made diabetic-friendly. Thank you for telling me, Ms. D. 🙂Michele
Hi your bread looks delicious I’ll always use whole wheat flour and all purpose flour stay safe.
Thank you, Sandra! I appreciate your warm wishes. Blessings to you, too.
Thank you for sharing this awesome recipe which I can’t wait to make. I can’t find the separate videos specific to the Bosch mixer. Where can I find it? Thank you
Hi Wendy, that video goes out tomorrow morning! It is a 5-loaf batch and specific to the Bosch mixer.🌼Michele
I baked this bread this weekend. OMG love love love it. turned out perfect. Thank you for sharing!!! Michelle
That makes me so happy! Thank you for letting me know! 😀 Michele
Just wanted to let you know, this is the _very first_ bread I have ever made! I've made biscuits, pancakes, fritters, and a bunch of others, but no bread until today. My sister, who is a professional grade baker, gave me a KitchenAid stand mixer for Christmas and I finally got the courage to break it out this morning. It was so much fun, but I got really nervous and forgot to measure out the flour beforehand (I'm usually pretty strict with my mise en place!), thought I could keep track of the amount as I scooped it straight from the bag into the bowl! Argh! So I ended up eyeballing it and it turned out fine...I hope! 🤞 It's in the two loaf pans for the final rise before I put them in the oven.
We have been eating whole grain breads for a long time; in fact, except for special occasions or needs/desires (brioche, egg bread, croissants, biscuits, etc.), we never eat white bread at all. I'll let you know how they turn out, but it looks like they're going to be great.
What a wonderful sister! How did your bread turn out? Getting started is always the hardest part of anything new. Congrats, ou are in for so much fun!! ~Michele
@@ChocolateBoxCottage It is delicious! I am so proud of myself! Lol! I love the way it toasts up but stays soft towards the inside; of course, I like it sliced thick with a good bit of butter, and with honey? Yikes! I'll be doing a lot more in the future. Thanks for you hard work. God bless!
@@jonhilderbrand4615 that's wonderful! So glad you enjoyed it and hope this becomes a favorite at your house. ~Michele
Made this for the first time today and loaves came out looking great…..just waiting for them to cool. One question though….after adding my buttermilk to the butter the mixture was pretty cold. I gently warmed it back to 100 again because I was afraid it was to cold for the proofed yeast. Did I need to warm it or would it have been ok to add it to such a cool mixture?
Either way is fine. If you let the melted butter cool before adding the buttermilk it would help to gently re-warm the mixture as you did, especially in winter when your kitchen may be cooler. So glad your bread came out great - enjoy! ~Michele
Hi Michele, your bread looks so amazing, and I can only imagine the taste (especially with your jam). Thanks for showing how to make this, and your mixer did a great job. I've never made buttermilk bread before, but I've made lots of whole wheat breads. I will be sure to make this (in the fall, as I don't use the oven during the warmer months.) Thanks again!
Hi Sashine, thank you, you are very kind. You already bake with whole wheat - that's wonderful. Do you grind your own flour, too?
PS. I don't blame you for not wanting to turn the oven on during summer!
@@ChocolateBoxCottage Hi there. Thank you. No, I do not grind my own flour. I have a very small kitchen so I don't have room for a grinder. My Vitamix blender and KitchenAid mixer, microwave, toaster oven (plus a few pots of utensils) take so up much room as it is. But, I do have a tremendous source for flour. Rube's, at St. Lawrence Market (Toronto) gets all kinds of flour (and something like 30 different types of unusual rice), and another shop there also had a good variety. Sometimes, I will buy the brand-names in the supermarket. Your buttermilk bread will be delicious when I resume baking in the fall. Thanks again!
@@sashineb.2114 Rube's sounds like a wonderful store. 30 kinds of rice! I would have fun trying them one by one. And I understand having a small kitchen. I cooked for a family of 7 with a kitchen the size of some of my friends' walk-in closets, if you can imagine. One thing I appreciate about small kitchens is that they can feel cozy if organized properly. And they keep us on our toes, no room to fall behind on the dishes! Have a wonderful day, Michele
@@ChocolateBoxCottage Hi Michele, Rube passed away a few years ago at the age of 92. He was still working every day at his shop. Until he was about 86, he walked five miles to work (and another 5 miles going home) every day. His shop was bought by his assistant and she still has all of the same goods. I've read they actually carry closer to 40 (forty) varieties of rice. Yes, a small kitchen can keep us on our toes, but I must say that I wish I had my niece's gorgeous kitchen with huge island. Have a good weekend!
@@sashineb.2114 what a story! It sounds like he had a good life and created a beautiful legacy through his business. And yes, I have experienced kitchen envy as well. When you love to cook and bake like you and I both do, a roomy kitchen is a deep desire. Blessings to you! Michele
I love your video and how detailed you are. It is especially wonderful for beginners! (Like me) Does it bake at 350 or 375?
Thank you, Joy. I appreciate your compliment. Either 350 or 375F is fine, I usually set it for 350. Set the timer for 30 minutes and if the top crust is well browned, flip the loaf out onto your oven mitt and check the bottom for doneness. 🌷Michele
@@ChocolateBoxCottage Ok, thank you! Making more today. Mine turned out pretty good the first time and everyone liked it. Today I am increasing the WW flour and seeing how that turns out.
I wish you would show close ups of the crumb.
you have good technique. you explain things well and thanks for the tip about how to prevent dough from 'climbing' on the dough hook! I have seen some people start with the paddle and then move to the dough hook and this might be something I'll try in the future. In the past, I've hand mixed (in the bowl) the ingredients (big spoon!) but then let things sit for 30 mins ("autolyse" technique) but I'll think about this paddle -> hook technique for my next trial. I also have an "ancient" (mid-'80's vintage) Zojirushi S-15 bread machine and I have used that in the past for making dough and it works great too. Have you had much experience using a bread machine, maybe not for the entire process (i.e. including the baking part) but at least for making dough? Just curious. I'm a whole wheat fan but I was impressed by the appearance of your loaf. I'm not sure if you have a video where most (or all) the flour is whole wheat but if you haven't done something like that please consider such a video in the future.
Again, thank you for your thoughtful comments. You are very kind and I appreciate it. Autolyse is very handy in whole grain baking. 30 min is great; even 5-10 minutes helps. This recipe can be made with all whole wheat. It is easier for most people to start with part whole wheat and part all-purpose or bread flour. And you can change the amount of butter / honey / salt too if you like. You can really tailor it to your personal taste. I'll add a link to the printable recipe below. Thanks again, Michele
chocolateboxcottage.tv/videos/buttermilk-bread-kitchenaid-mixer/
I have a kitchenaid but like doing by hand better esp if I make 4 loaves machine texture different
There is something to be said for making bread by hand. ~Michele
❤️
❤️ thank you! Michele
I am in the midst of making this bread and will comment again when it's done. However, I need to say, It was quite difficult to hear your directions clearly through the motor of the mixer. Perhaps if you had a microphone closer to your mouth that would help, I'm not quite sure. But I had to roll back several times to be able to hear you clearly.
I am sorry about that, Terry. The KitchenAid does have a loud motor. I'll try to be more conscious of that in the future. Please know you can always go to my website and print the recipe off. ~Michele chocolateboxcottage.tv/videos/buttermilk-bread-kitchenaid-mixer/
You can always hit CC for closed caption if you have trouble hearing. It will show what she is saying.