Recipe: Buttermilk Bread

by Elizabeth on June 21, 2011 · 4 comments

in breakfast and breads, recipes, watch me bake

I had never thought to put buttermilk in yeast bread (I have a buttermilk banana quick bread recipe you should try!) until I found this recipe and now I’m so glad I did!  Buttermilk keeps the bread super moist and gives it a delicious flavor.  I really liked this bread because a) it didn’t dry out even when I accidentally left the bag unsealed overnight, b) has almost a supermarket bread texture – hard to describe but different than my usual bread, and c) is absolutely delicious for sandwiches and as my morning toast!  I feel like this is the bread I’m going to be making for everyday use for a while.

At least, until I get tired of it. 🙂

Photo Credit

Buttermilk Bread
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2 1/4 teaspoons instant yeast
1 1/2 cups bread flour
1 1/2 cups wheat, white-wheat, or all purpose flour
1/4 cup dry milk
1 1/4 cups buttermilk
1 1/2 teaspoons salt
2 tablespoons brown sugar + 2 tablespoons white sugar (can also use 1/4 cup honey)
2 tablespoons butter

Place yeast, bread flour, and dry milk in the bowl of a stand mixer.  Stir on low speed to combine.

In a large measuring cup, combine buttermilk, salt, sugars (or honey), and butter and heat to 105-115°.  Stir several times during heating to make sure butter is mostly melted and the sugars dissolve.

Turn your mixer on low speed and slowly pour in the liquids.  Raise the speed to medium and beat for 3 minutes.  Gradually add in remaining flour on low speed until dough comes together and looks ready to knead.

Turn dough out onto a well floured surface and knead for 5 minutes or so, until the dough is smooth and elastic.  Your dough is ready to rise when you poke it and the indentation fills in quickly.  Place kneaded dough back in the mixer bowl, cover with a damp cloth, and let rise for an hour.

After the first rise, shape your dough into a loaf, place in a greased 9×5 loaf pan, cover, and let rise for another 45 minutes to 1 hour.

Preheat oven to 325°.  Bake bread for 30-40 minutes or until bread sounds hollow on the top and bottom when tapped.  Turn bread out onto a wire rack to cool.  Slice and enjoy!

-Adapted from Finding Joy in My Kitchen

Need help on making your own bread?  Check out my tutorial, A Step-by-Step Guide to Making Your Own Bread, Part 1 and Part 2.

This post is linked to Tasty Tuesday and Delicious Dishes.

{ 4 comments… read them below or add one }

1 Doug @ It's a Blog Party June 21, 2011 at 8:58 pm

I love using Buttermilk in recipes, definitely adds to the final product. Thanks for sharing.


2 SnoWhite @ Finding Joy in My Kitchen June 22, 2011 at 12:57 pm

Yea!! I’m so glad you’ve found a bread that’s a new favorite!! Since we started making this bread it’s been the only bread we’ve made 😉 We’re not tired of it yet.


3 Elizabeth June 22, 2011 at 3:08 pm

Excellent. I don’t foresee getting tired of it anytime soon. It’s SO good!


4 Lisa @ Stop and Smell the Chocolates June 24, 2011 at 11:40 am

That sounds really good – love buttermilk in baked goods!


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