Big Ole Bills Buttermilk Bread Recipes

BUTTERMILK BREAD

Steps:

• Mix the yeast and water in the bowl of your mixer and let proof for 5-10 minutes.
• Meanwhile, heat the buttermilk and butter over low heat until the butter melts.
• The mixture will look badly curdled- don't worry, that's what happens when buttermilk is heated.
• It will be fine.
• Mix the salt, baking soda and sugar into 1 cup of the flour.
• Pour over the yeast, and mix until thoroughly combined.
• Put the bowl on your mixer with the dough hook attachment, add another cup of flour and mix until the flour is incorporated.
• Keep adding flour until the dough comes together and is no longer sticky.
• Then let the dough knead in the machine 5-10 minutes.
• Take out of the bowl and finish kneading by hand until the dough is smooth.
• Turn into a buttered bowl, cover with plastic wrap, then a towel, and then let it sit to rise until doubled.
• Punch down the dough, divide and shape into 2 loaves, then place in greased loaf pans.
• Set aside for the second rising.
• Heat the oven to 350 degrees F.
• Bake the loaves until done, about 30-45 minutes.

BUTTERMILK BREAD

Steps:

• Let the buttermilk come to room temperature or microwave until almost warm.
• Add the ingredients to the machine in order given.
• Set on dough cycle.
• When complete, remove dough and shape into a log and place in a pam sprayed loaf pan.
• Let rise in a warm place until doubled in size or about 1 hour.
• Bake in a preheated 325 degree oven for 30 minutes.

BUTTERMILK DILL BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

BIG OLE BILL'S CIABATTA BREAD

Steps:

• 1. First we make the biga. In a medium bowl mix water and yeast if using regular yeast. Wait 10 minutes or so until yeast has creamy texture. If using instant yeast just mix yeast and water straight into flour in the next step.
• 2. Mix flour and water and yeast mixture into bowl to form sticky and loose dough.
• 3. Cover with plastic wrap and let rise at room temperature for 3 or 4 hours.
• 4. Once the biga rests it will be bubbly. Pour two more cups of warm water into it a little at a time. Scrape along the edge of the bowl with a spatula.
• 5. Pour mixture into a standing mixer bowl with an oiled dough hook. Mix on low for 1-2 minutes, and continue to mix while slowly adding flour. Add salt with last cup of flour. Mix on medium for 10 minutes. Then mix on high for 10 more minutes. Dough should pull away from sides of the mixing bowl.
• 6. Transfer to dough to a bowl greased with olive oil. Cover with plastic wrap and let rise for 40-50 minutes.
• 7. Dip a spatula in warm water. Fold dough from outside to center. Do this 7-10 times. Using hands raise dough out of bowl and until it starts to fold over and put back in bowl. Turn bowl 90 degrees and do this again. Cover again and let rise for another 40 to 50 minutes. Repeat spatula folds and lifting folds again.
• 8. Generously sprinkle work surface with flour, and let dough slide onto it by flipping bowl upside down. Sprinkle the top of the dough with flour, and gently form dough to a rectangle. Cut dough into 3 elongated loaves. I use a bench scraper to do this.
• 9. Generously sprinkle 3 kitchen hand towels with flour. Transfer one loaf to center of each towel and cover by folding towel ends over each one.
• 10. Preheat oven to 450 degrees while bread is resting in towel. Line a baking pan with parchment paper and sprinkle paper with flour. Flip each loaf gently from towels onto parchment paper.
• 11. Spray the oven with warm water right before you place it in oven to create steam.
• 12. Bake for 450 degrees for 10 minutes without ever opening the oven. Leave bread in oven and reduce heat to 400 degrees and then bake for another 10 minutes. Cool on a wire rack for 15 minutes.
• 13. Note... In my oven when I bake 2 loaves at a time, I bake for a total of 30 minutes. 1 loaf a total of 20 minutes

BUTTERMILK AMERICAN LOAF BREAD(COOK'S ILLUSTRATED)

Steps:

• Adjust oven rack to lowest position and heat oven to 200 degrees. Once the oven temperature reaches 200 degrees, maintain the heat for 10 minutes, then turn off the oven.
• Mix 3 1/2 cups of the flour and the salt in the bowl of a standing mixer fitted with the dough hook. Mix the milk, water, butter, honey, and yeast in a 4-cup liquid measuring cup. Turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from the hook, if necessary, about 10 minute (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add flour, 1 tablespoon at a time and up to 1/4 cup total, until the dough is no longer sticky.) Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.
• Place dough in very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with a damp cloth and place it in the warmed oven until the dough doubles in size, 50 to 60 minutes.
• Gently press the dough into a rectangle 1 inch thick and no longer than 9 inches. With a long side facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9 by 5-inch loaf pan and press it gently so it touches all four sides of the pan. Cover with damp cloth; set aside in warm spot until the dough almost doubles in size 20-30 minute.
• Keep one oven rack at the lowest position and place the other at the middle position and heat the oven to 350 degrees. Place an empty baking pan on the bottom rack. Bring 2 cups of water to a boil in a small saucepan. Pour boiling water into the empty pan on the bottom rack and set the loaf onto the middle rack. Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees, 40 to 50 minutes. Remove bread from the pan, transfer to wire rack, and cool to room temperature. Slice and serve.

BIG OLE BILL'S INSTAPOT SWEDISH MEATBALLS

Steps:

• In a mixing bowl add ground beef. ground pork, bread crumbs, milk (pour over the crumbs), onion, salt, pepper, allspice, nutmeg, garlic powder, beaten egg, and 2 Tbsp of the parsley. Mix together well to combine the ingredients.
• Form roughly 30 meatballs from the mixture and place them on parchment paper.
• Turn on the Instapot to the Sauté setting, add the olive oil and 2 Tbsp of the butter and cook until butter is melted.
• Add half of the meatballs and brown lightly on the outside. Do not cook them completely. Remove to a plate and brown the remaining meatballs.
• Add the beef broth and stir, scraping the bottom of the pot to get up any of the browned bits.
• Add the remaining 4 Tbsp of butter, dijon mustard, Worcestershire sauce, and 1 cup of the heavy cream (set the remaining 1 cup aside). Stir well. Cancel the Sauté setting.
• Add the meatballs back into the pot (or add frozen meatballs, if you are using those instead). Close the lid and set the steam release knob to the Sealing position.
• Put the pressure cooker function on high and cook the meatballs for four minutes. When the cook time is finished, let the pot sit undisturbed for six minutes (six-minute natural release).
• While the meatballs are cooking, mix the flour with the remaining 1 cup of heavy cream. Whisk it well so there are no lumps and it is smooth. Set aside.
• Do a controlled Quick Release of the pressure (*A controlled quick release means you release the steam in short bursts, then longer bursts, until you can be sure none of the sauce spews out of the vent with the steam from the intense pressure. Then fully open the vent and let it go).
• Remove the meatballs to a plate and cover. Turn on the Sauté setting and bring to a simmer. Whisk in the flour/cream mixture, stirring frequently, until thickened. If the sauce is too thin, just add a little corn starch. Cancel the Sauté setting.
• Taste the sauce and adjust the salt & pepper, if needed. You can either add the meatballs back in to the sauce or serve them on a plate and pour the sauce over them. Garnish with remaining parsley.
• Serve over Noodles, Rice or Mashed Potatoes, whatever you prefer.

OLD-FASHIONED BUTTERMILK BREAD

Steps:

• All ingredients should be at room temperature before starting.
• Add all ingredients in the order suggested by your bread machine cycle and process on the basic bread cycle according to the manufacturer's directions. Let loaf cool for 15 minutes before slicing.
• I made mine with the Dough Cycle.
• After the kneading starts, check the consistensy of you dough; add the extra buttermilk if neede.
• Split in 2 and shape into 2 loaves.
• Place in 2-8'' loaf pans.
• Set to rise in a warm place for 45 minutes.
• Slash the top.
• Bake in a 350 oven for 30- 35 minutes or until fully baked.
• Tip:.
• For an instant proofer, heat 1 cup water in microwave for 1 minute.
• Place in corner.Set bread pans and let rise inside the microwave.Your bread will be so light and beautiful.I got this hint here in Zaar.