Buttermilk Bread
This buttermilk bread is pillowy soft on the inside, golden and lightly crisp on the outside, with a subtle tangy flavor that sets it apart from a basic white loaf. The buttermilk creates an incredibly tender crumb that stays moist for days longer than most homemade loaves.
Equipment
- Stand mixer with dough hook
- 9x5-inch loaf pan
- Instant-read thermometer - for checking dough and bread doneness
- Large mixing bowl
- Measuring cups and spoons
- Kitchen scale - recommended for accuracy
- Clean kitchen towel or plastic wrap
- Wire cooling rack
- Pastry brush - for butter, optional
Ingredients
- 3 cups all-purpose flour - 360g, plus extra for kneading
- 2 1/4 teaspoons active dry yeast - 7g / 1 packet
- 1 cup buttermilk - 240ml, warmed to about 110°F (43°C)
- 2 tablespoons warm water - 30ml
- 2 tablespoons granulated sugar - 25g
- 1 1/2 teaspoons salt - 9g
- 2 tablespoons unsalted butter - 28g, softened
- 1 teaspoon vegetable oil - 5ml, for greasing the bowl
- 1 tablespoon melted butter - 15ml, for brushing the top after baking, optional
Instructions
- Combine warm water and sugar, then sprinkle yeast over top. Let sit for 5-10 minutes until foamy.
- Warm buttermilk to 105-115°F (40-46°C) in the microwave or on the stovetop.
- Whisk the flour and salt together in the mixer bowl to distribute salt evenly.
- Add activated yeast mixture, warmed buttermilk, and softened butter to the flour mixture. Knead with dough hook on low for 2 minutes, then medium for 6-8 minutes until smooth and slightly tacky.
- Place dough in an oiled bowl, cover, and let rise in a warm place for 60-90 minutes until doubled in size.
- Punch down dough, roll into a rectangle, then roll tightly into a log and place seam-side down in a greased 9x5 inch loaf pan.
- Cover and let rise for 45-60 minutes until dough crowns about 1 inch above the rim. Meanwhile, preheat oven to 375°F (190°C).
- Bake on middle rack for 30-35 minutes until golden brown and internal temperature reaches 190-200°F (88-93°C).
- Brush with melted butter if desired, cool in pan for 5 minutes, then transfer to a wire rack to cool for at least 30 minutes before slicing.
Notes
- Temperature is everything for yeast. Always check the temperature of your buttermilk and water with a thermometer. The ideal range is 105-115°F (40-46°C).
- Don't skip the second rise. The proofing stage after shaping is what gives the bread its final airy structure. Rushing it leads to a denser loaf.
- Measure flour correctly by spooning it into your measuring cup and leveling it off with a knife. Scooping packs in too much flour and can make the bread dense.
- Real buttermilk is best for flavor and texture, but a DIY substitute works in a pinch: add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and let sit for 5 minutes.
- Let the bread cool completely before slicing. Cutting too early collapses the soft interior and makes the crumb gummy.
- Don't overflour the dough. A slightly tacky dough bakes into a softer, more tender loaf. Add extra flour only if the dough is truly unworkable.
- Use a loaf pan with straight sides if possible. Slanted sides can cause the loaf to spread sideways rather than rise upward.
- Store cooled bread tightly wrapped at room temperature for up to 3 days. Avoid the refrigerator, as it dries out bread quickly.
- Freeze the whole wrapped loaf for up to 3 months, or pre-slice and freeze individual slices for easy toasting straight from the freezer.