Go Back

bread recipe buttermilk

This homemade buttermilk bread is soft, tender, and incredibly flavorful. Perfect for sandwiches, toast, or just enjoying with butter, this recipe yields a delightful loaf that will impress your family and friends.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Bread
Cuisine American
Servings 4 People
Calories 130 kcal

Equipment

  • 1 mixing bowl
  • 1 measuring cups and spoons
  • 1 whisk
  • 1 wooden spoon or spatula
  • 1 loaf pan (9x5 inches)
  • 1 oven

Ingredients
  

  • 3 cups all-purpose flour
  • 1 cup buttermilk Make sure it's at room temperature for better mixing.
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter Softened.
  • 2 large eggs
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Instructions
 

  • In a small bowl, combine the warm buttermilk and yeast. Allow it to sit for about 5 minutes until frothy.
  • In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda.
  • In another bowl, beat the softened butter and eggs together until combined. Add the yeast mixture and blend well.
  • Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon or spatula until a soft dough forms.
  • Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
  • Place the dough in a greased mixing bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
  • Preheat the oven to 350°F (175°C).
  • After the dough has risen, punch it down and shape it into a loaf. Place it in a greased loaf pan.
  • Allow the dough to rise again for about 30 minutes.
  • Bake the bread in the preheated oven for 30 minutes or until golden brown and sounds hollow when tapped on the bottom.
  • Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then turn it out onto a wire rack to cool completely.

Notes

For added flavor, you can incorporate herbs or spices into the dough or sprinkle sesame seeds on top before baking.
Make sure the buttermilk is at room temperature for better mixing.
This bread can be stored in an airtight container for up to one week or frozen for longer shelf life.