Dairy Hollow Buttermilk Bread

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 138.2
  • Total Fat: 2.8 g
  • Cholesterol: 7.2 mg
  • Sodium: 158.8 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.8 g

View full nutritional breakdown of Dairy Hollow Buttermilk Bread calories by ingredient
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A great a surprisingly low-cal bread. Absolutely delicious both on its own and as sandwich bread. A great a surprisingly low-cal bread. Absolutely delicious both on its own and as sandwich bread.
Number of Servings: 20


    1/4 c lukewarm water
    1 T active dry yeast
    2 c lowfat buttermilk
    4 T unsalted butter
    4-5 c unbleached, all-purpose flour
    1 t salt
    1/4 t baking soda
    2 T sugar


Proof yeast. Combine buttermilk and butter in small saucepan and heat over low heat until butter melts. Let stand until lukewarm, then combine with proofed yeast.

Combine 4 c of flour with salt, baking soda, and sugar. Buzz a few times to blend. With machine running, add buttermilk mixture (this can also be done in a Kitchenaid mixer with a bread hook). Process until dough comes together. Add extra flour or buttermilk, tablespoons at a time, depending on whether the dough is too moist or dry.

Knead dough until smooth and elastic, 5-7 minutes (if in a Kitchenaid, this first knead will be done for you. Grease a bowl, place dough in it, cover, and let rise in a warm place until doubled, about 1.5 hours.

Punch down and let rise again until doubled, about 45-60 minutes. Transfer dough to work surface, knead for a minute or so, then cover on the work surface and let rise for a third quick time.

Divide dough in half, form into two loaves. Place into greased loaf pans, cover, and let rise for the final time, 45-60 minutes.

Bake at 350 degrees until nicely golden, about 35-40 minutes. Turn onto wire racks, brush tops with a little melted butter. Best when eaten warm :)

Number of Servings: 20

Recipe submitted by SparkPeople user MTNCLIMBER88.

TAGS:  Side Items |

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