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I was given 1/2 gallon of buttermilk. We do not like it to drink but I know it can be used to make pancakes and bisquits, anyone have a recipe or 23 they would like to share?
 

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Yes, I freeze it in 1/2 cup portions and then just thaw and use whenever I need it. Most recipes only call for a little bit, and I was never able to bake enough to use it all up.
 

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Spendthrift Guru aka KarlaBob
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I'd freeze it, and use as needed....we don't care for it ourselfs so I buy the powered in the cans for baking, then keep it in the fridge...so it doesn't go bad....Sorry I'm not much help.
 

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This sounded good. I just may try it myself!


Buttermilk Seed Bread
Originally posted by Feb. 2003 WFD Thread

Buttermilk Seed Bread

Ingredients
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
3/4 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups buttermilk
2 tablespoons margarine, melted
3 tablespoons honey
2 teaspoons salt
2 tablespoons sesame seeds
2 tablespoons flax seed
2 tablespoons poppy seed
2 tablespoons sunflower seed
2 cups whole wheat flour
4 cups bread flour


Directions
1 In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
2 Combine buttermilk, butter or margarine, honey and the yeast mixture in a large bowl. Add the salt, all of the seeds and the whole wheat flour. Stir to combine. Add the bread flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
3 Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
4 Preheat oven to 375 degrees F (190 degrees F). Grease two 9x5 inch loaf pans.
5 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
6 Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.

:smball:
 

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Discussion Starter #6
Thanks! I have several saved to try today or tomorrow.
Why do you need to put butter in things with butter milk in them????
Seems self defeating to me!
 
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