Buttermilk Bread (step by step)
Delicious homemade buttermilk bread. I’m convinced there’s nothing that makes a house feel cozier than the smell fresh baked bread. Ever since stumbling upon this recipe on Pinterest, I’ve made it probably 30 times and it never fails to be the best homemade bread I’ve ever had. We love it. We eat it plain, right out of the oven. Or dipped in butter. It’s so good with stews. Or make french toast. Whatever you decide, you can bet it won’t last long. Better make 2 loaves while you’re at it!
I’ve made it in the bread maker and with the mixer, and both ways are great! I prefer to use my bread machine whenever possible though, since it’s more of a set it and forget it kind of thing. It frees me up to do other things, like bake brownies!
As always, I have my tiny kitchen helper with me!
I’m including both processes here today, but pictures only for the long way.
**Our ingredient list is simple and versatile. I don’t always have buttermilk in my fridge, so I often substitute with whole milk, or sour cream! Same goes with flour. I like the texture and chewiness of this bread better if I use bread flour, but I’ve also used all purpose flour several times with great results.**
Ingredients:
1 1/4 cup warm water (80-110 degrees F)
1 1/4 tsp salt
2 tbsp sugar
2 tbsp salted butter (room temp, softened)
2 tbsp whole buttermilk or whole milk or sour cream
3 1/2 cups bread flour or all purpose flour
2 tsp yeast (rapid rise)
Instructions:
Measure warm water and pour in a stand mixer bowl. Sprinkle the yeast on top of the water and wait about 5 minutes for the yeast to activate (should bubble up a bit.)
Add salt, sugar, butter, buttermilk, and flour to bowl. With the paddle attachment, mix the ingredients until they are just combined.
Switch to the dough hook and knead the bread on medium speed for about 5-7 minutes.
Place the dough in a greased bowl and cover it with plastic wrap. I don’t use a separate bowl for this, I just grease the bowl with the dough in it.
Let it rise in a warm space for about 30 minutes or until doubled in size. I like to use the oven for this. Turn it to warm setting (around 170 degrees for a few minutes and then turn off.) works like a charm!
Punch the dough down, and then take the dough ball, form it into a loaf and put it in a greased loaf pan (I use a 9 x 5 cake pan) and let it rise again for about another 25 minutes. Go ahead and preheat your oven to 375 degrees at this time.
After 25 minutes, your dough should be puffed up and fill the pan.
Bake for 35-40 minutes or until golden brown.
Allow the bread to cool in the pan for 10 minutes, then move to a wire rack to cool completely.
If using the bread maker, place in ingredients in the pan in this order:
water, salt, sugar, butter, buttermilk, flour, then yeast.
**Notes for Bread Machine** I used faucet warm water, at around 105 degrees. Added salt, sugar, & cold buttermilk straight from fridge. 2 tbsp softened butter (had been sitting at room temp for a while). Then followed by 3 1/2 cups all purpose flour (spooned and leveled). Followed by 2 tsp of yeast (NO MORE than this, or bread will flop in machine, even on the rapid cycle.)
Add to bread machine & select white cycle, rapid, 1.5 lb loaf, and light crust. Total time will be 1 hour & 55 minutes.
Buttermilk Bread
The best homemade bread you've ever had! Crusty & Chewy. Recipe makes one loaf.
Ingredients
- 1 1/4 cup warm water 80-110 degrees F
- 1 1/4 tsp salt
- 2 tbsp sugar
- 2 tbsp salted butter room temp, softened
- 2 tbsp whole buttermilk or whole milk or sour cream
- 3 1/2 cups bread flour or all purpose flour
- 2 tsp yeast rapid rise
Instructions
- Measure warm water and pour in a stand mixer bowl. Sprinkle the yeast on top of the water and wait about 5 minutes for the yeast to activate (should bubble up a bit.)
- Add salt, sugar, butter, buttermilk, and flour to bowl. With the paddle attachment, mix the ingredients until they are just combined. Switch to the dough hook and knead the bread on medium speed for about 5-7 minutes.
- Place the dough in a greased bowl and cover it with plastic wrap. I don't use a separate bowl for this, I just grease the bowl with the dough in it.
- Let it rise in a warm space for about 30 minutes or until doubled in size. I like to use the oven for this. Turn it to warm setting (around 170 degrees for a few minutes and then turn off.) works like a charm!
- Punch the dough down, and then take the dough ball, form it into a loaf and put it in a greased loaf pan (I use a 9 x 5 cake pan) and let it rise again for about another 25 minutes. Go ahead and preheat your oven to 375 degrees at this time.
- Bake for 35-40 minutes or until golden brown. Allow the bread to cool in the pan for 10 minutes, then move to a wire rack to cool completely.
Notes
For Bread Machine only: If using the bread maker, place in ingredients in the pan in this order: water, salt, sugar, butter, buttermilk, flour, then yeast. Notes: I used faucet warm water, at around 105 degrees. Added salt, sugar, & cold buttermilk straight from fridge. 2 tbsp softened butter (had been sitting at room temp for a while). Then followed by 3 1/2 cups all purpose flour (spooned and leveled). Followed by 2 tsp of yeast (NO MORE than this, or bread will flop in machine, even on the rapid cycle.)
What temperature should the oven be for baking? It’s not in your instructions and our guesses are not working 🙂
Hi Carol, the temperature should be 375. So sorry about that! I’ve updated the post and recipe card with the correct temp.
Thanks!