Buttermilk French Bread

Sourdough loaves


Makes 2 Loaves

1 Pkg. Active Dry Yeast

1 ½ Cups Lukewarm Water

3 Tbsp. Melted Crisco

2 Tbsp. Sugar

1 ½ Tsp. Salt

½ Cup Buttermilk

6 ½ – 7 Cups Regular Flour


  1. Soften yeast in lukewarm water for 5 minutes; stir until blended.
  2. Stir in Crisco, sugar, salt, and buttermilk.
  3. Add 6 ½ Cups flour, 1 cup at a time; beat well after each addition.
  4. Turn onto lightly floured surface and knead for about 10 minutes, until dough is smooth and satiny.
  5. If necessary, work in another ½ cup flour.
  6. Shape dough into a ball and place in a large in a large, lightly greased bowl.
  7. Cover and let dough rise until double in bulk, about 1 ½ hours.
  8. Punch down dough; cover and let rise again until double in bulk.
  9. Punch down dough and turn onto floured surface.
  10. Knead slightly to remove air bubbles.
  11. Divide a greased cookie sheet.
  12. Cover and let rise until double in bulk.
  13. At about the halfway point in the last rising, make three diagonal slashes about ¼ inch deep in the top of each loaf.

Bake at 400° for about 35 minutes, then at 350° for about 15 minutes longer.

2 thoughts on “Buttermilk French Bread

  1. Pingback: Cinnamon Doughnuts | familyrecipebooks

  2. Pingback: Glazed Doughnuts | familyrecipebooks

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