Buttermilk Loaf Recipes

CLASSIC BLUEBERRY BUTTERMILK LOAF

Steps:

• Preheat oven to 350F with rack in centre of the oven.
• Grease and line a 9x5 or 4x11 loaf pan with parchment paper that overhangs the sides by about 1 inch. Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
• In another medium bowl, toss the fresh blueberries with 1 Tbsp of the flour mixture. Set aside.
• In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar at medium speed until light in colour and fluffy, about 3 minutes. Add the eggs, one at a time, beating well between each addition.
• *Take a moment at this point to scrape down the bowl well, especially the bottom of the bowl, where unincorporated butter sometimes hide. After scraping, beat for 30 seconds to incorporate any bits.
• Beat in the vanilla.
• With the mixer on low, mix in half of the flour mixture, then add all of the buttermilk, followed by the remaining flour mixture. Scrape down the sides of the bowl and mix in.
• Remove the mixer bowl from the mixer. Use a rubber spatula to gently fold in the blueberries and any excess flour in the bowl with the blueberries.
• Spoon the batter into the prepared loaf pan, mounding it slightly in the centre.
• Bake the loaf for 55-60 minutes, or until a skewer inserted into the middle of the cake comes out clean.
• Allow the loaf to cool in the pan for 10 minutes, then gently lift it out of the loaf pan by grabbing the edge of the parchment along the sides. Place onto a cooling rack. Allow to cool a few minutes more, then gently remove the parchment. Allow the loaf to cool completely.
• Serve garnished with some icing/confectioners' sugar, if desired.

BUTTERMILK MEAT LOAF

Steps:

• In a large bowl, combine the bread crumbs, eggs, onion, 4 tablespoons barbecue sauce, buttermilk, parsley, garlic salt and pepper. Crumble beef over mixture and mix well. Shape into a loaf. Place in a greased 11x7-in. baking dish. , Bake, uncovered, at 350° for 50 minutes. Spread with remaining barbecue sauce. Bake 10 minutes longer or until meat is no longer pink and a thermometer reads 160°. Drain; let stand for 10 minutes before slicing.

SAVORY BUTTERMILK MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
• Melt butter in a skillet over medium-high heat. Saute onion in hot butter until soft and translucent, 6 to 7 minutes. Cool to room temperature.
• Combine cooled onion, beef chuck, bread crumbs, buttermilk, ketchup, eggs, Worcestershire sauce, salt, black pepper, hot sauce, tarragon, and Italian seasoning in a bowl; mix together with a fork and let sit until breadcrumbs absorb moisture, about 10 minutes.
• Turn meatloaf mixture out into the center of the prepared baking sheet and form into a 9x5-inch loaf.
• Bake in the preheated oven for 45 minutes. While meatloaf is baking, whisk brown sugar, mustard, and cider vinegar together in a small bowl. Spread brown sugar glaze over the top of the meatloaf and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

BUTTERMILK POUND CAKE LOAF

Steps:

• In a large bowl, beat shortening and sugar until smooth.
• Add vanilla.
• Add eggs, one at a time, beating after each addition.
• In another bowl, sift together flour, baking soda, and salt.
• Alternately add flour mixture and buttermilk, a little at a time into shortening mixture until blended.
• Pour into a greased and flour 9 x 5 inch loaf pan.
• Bake at 325 degrees for 1 hour.

BUTTERMILK LOAF

Steps:

• Preheat oven to 350 degrees F.
• Optimally, have the buttermilk between 80 degrees F and no warmer than 105 degrees F.
• This is important for the yeast to activate.
• Too low a temperature and it won't activate.
• Too high and it will kill the yeast.
• In the measuring cup in which you've measured the buttermilk, add the yeast to the milk; stir to dissolve the yeast and set aside for now.
• In a medium bowl, combine all the dry ingredients.
• To the dry ingredients, slowly add the oil (stirring all the while) and then slowly add the milk/yeast mixture (also while stirring).
• Mix well; dough will look wet, thick, and pasty.
• Place dough into your well-greased 9- x 4-inch loaf pan.
• Wet hands and smooth out the top of the dough, then make an indentation down the center lengthwise of the loaf.
• I use the back of a wet spoon for the indent.
• Bake for 25-28 minutes.
• Loaf will just begin to brown.
• Test for doneness with a long toothpick, much as you would for a cake.
• Cool briefly before removing from pan.
• Finish cooling on a cooling rack.
• Refrigerate or freeze extra servings.