Buttermilk Bread baked fresh in your kitchen with this easy recipe! Buttermilk Bread is soft, has incredible flavor and can be made in your bread machine!
If you’ve never baked homemade bread before, here are a few tips:
- Remember to fully knead. The recipe below kneads for 10 minutes and it’s worth it! Kneading dough helps to develop the flavor and texture of the bread, so don’t skimp on kneading time.
- Weather can affect your ingredients. If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. (I try not to add too much flour because your bread will be more dense.) When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
- In the wintertime when my house is cooler than normal, I like to turn the oven on for 2-3 minutes, then turn it off and let the bowl of dough rise in there. The oven traps the heat for a longtime and it’s the perfect atmosphere for rising dough.
- After the first rise, don’t overwork the dough. I usually knead and shape my dough in about 1 minute, then it’s back in the pan to rest, for the 2nd rise. I like to have the pan rise in the oven for this second rise so that I don’t have to worry about moving risen dough. I just turn the oven on and set the timer to bake!
- How can you tell if bread is fully baked? I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200 degrees F. Since this bread contains a lot of milk, I don’t take it out of the oven until it reaches 200 degrees F. The top will be golden brown.
- Cool baked bread in the pan for 10-15 minutes, then overturn pan and turn loaf out onto a cooling rack or folded towel to finish cooling.
Can you make this Homemade Buttermilk Bread in a Bread Machine?
YES! I’ve had wonderful results making this Buttermilk Bread in my bread machine. You don’t have to make any ingredient changes either- simple add them to your bread machine pan in the order listed below. I used the “Basic White Bread” setting with a light crust and it turned out beautifully.
Homemade Buttermilk Bread
- 1 1/2 cups buttermilk*
- 2 TBSP melted butter
- 2 TBSP sugar
- 1 tsp salt
- 3 1/2 cups all-purpose or bread flour
- 1 TBSP yeast
How do you make homemade bread from scratch?
- Combine buttermilk, butter, and sugar in a mixing bowl. In a separate bowl, combine dry ingredients, including yeast. Whisk dry ingredients together to combine, then add to buttermilk mixture in the mixing bowl. (I use a Kitchenaid Mixer.) Mix ingredients until well combined. I like about a quarter sized amount of dough to be sticking on the very bottom. If your dough looks a bit dry, add in another splash of buttermilk. Once you’ve achieved a good consistency, mix the dough on low for about 6-7 minutes. (Or knead by hand about 10 minutes.) Proper kneading is critical to great textured homemade bread!
- Once dough is done kneading, cover and let rise in a warm place for about 1 hour; until dough has doubled in size.
- Punch dough down and knead several times. Shape dough (I like to roll mine, then tuck the ends under) and place in a greased bread loaf pan. Place dough back in the warm spot and let it rise for another 30-45 minutes.
- Preheat the oven to 350 degrees F. Bake dough for about 30-35 minutes- until top is golden brown. Let cool and slice.
*You can substitute regular milk + lemon juice for buttermilk, but you won’t quite get the full texture and flavor of this bread. So add buttermilk to the grocery list; you’ll love it!
Enjoy this bread recipe? Here are even more recipes for homemade bread to try:
- Honey Wheat Bread
- How to Make Bread
- Homemade Hawaiian Bread
- Honey Oat Bread recipe
- Cinnamon Raisin Bread
- Parmesan Garlic Dinner Rolls
- Fabulous French Bread
- Sweet Orange Dinner Rolls
- Homemade Hawaiian Bread
- Easy Homemade Cheesy Breadsticks
- Tomato Parmesan Flatbread
- Potato Bread Recipe
- Soft Cornmeal Dinner Rolls
- White Bread Recipe
Best Bread Pan?
I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!
HOMEMADE BUTTERMILK BREAD
Buttermilk Bread baked fresh in your kitchen with this easy recipe! Buttermilk Bread is soft and has incredible flavor. Simple bread recipe that everyone loves.
Print Pin RatePrep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
Servings: 1 loaf
Ingredients
- 1 1/2 cups buttermilk*
- 2 TBSP melted butter
- 2 TBSP sugar
- 1 tsp salt
- 3 1/2 cups all-purpose or bread flour
- 1 TBSP yeast
Instructions
- Combine buttermilk, butter, and sugar in a mixing bowl. In a separate bowl, combine dry ingredients, including yeast. Whisk dry ingredients together to combine, then add to buttermilk mixture in the mixing bowl. (I use a Kitchenaid Mixer.) Mix ingredients until well combined. I like about a quarter sized amount of dough to be sticking on the very bottom. If your dough looks a bit dry, add in another splash of buttermilk. Once you've achieved a good consistency, mix the dough on low for about 6-7 minutes. (Or knead by hand about 10 minutes.) Proper kneading is critical to great textured homemade bread!
- Once dough is done kneading, cover and let rise in a warm place for about 1 hour; until dough has doubled in size.
- Punch dough down and knead several times. Shape dough (I like to roll mine, then tuck the ends under) and place in a greased bread loaf pan. Place dough back in the warm spot and let it rise for another 30-45 minutes.
- Preheat the oven to 350 degrees F. Bake dough for about 30-35 minutes- until top is golden brown. Let cool and slice.
- *You can substitute regular milk + lemon juice for buttermilk, but you won't quite get the full texture and flavor of this bread. So add buttermilk to the grocery list; you'll love it!
Notes
Yes you can make this recipe in a bread machine! No changes needed either. Add the ingredients to your bread machine pan in the order listed above. Before you add in the yeast, make a small well in the flour and place it there. I used the "Basic White Bread" setting with a light crust.
Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!
Mackell says
I only have small bread pans. How long would I have to cook those for?
Jessica says
I’m not sure what you mean by small bread pans… mini pans? Those bake for about 25 minutes.
Tracy says
I made this today. I used my Kitchenaid mixer Super easy and it turned out beautifully. I’ll definitely make this again.
Jessica says
So glad you liked it Tracy!
Emilee says
I plan on making this. Could I make cinnamon swirl with this recipe?
Jessica says
I don’t include a cinnamon swirl with the recipe, but you’re welcome to improvise!
Paula Kraus says
When using the KitchenAid mixer, do I used the dough paddle or the regular mixing paddle?
Jessica says
I use the dough hook!
Nat says
Hi, when you say yeast, do you use the instant rapid rise or the active dry yeast?
Jessica says
I use active dry yeast.
Nat says
Awesome! Thank you for the quick reply!
Pamela says
I don’t have a jar of yeast to measure a TBSP 😞.
So can I make this and the white bread recipe using 1 package of yeast? Because I only buy the packages of 3.
I wanted to make some bread, but wasn’t sure it would work using one package. Thank You for your help! Merry Christmas 🎄💖
Diane N says
1 standard packet of yeast equals 2 1/4 teaspoons.
Pamela says
So I knew that 😐
I want to make this, but my question is still Not answered how many packets of yeast do I need…PLEASE because I only buy the packets of 3, I don’t buy jars!!!
I hope someone will help me with this.
Diane N says
The recipe calls for one Tablespoon.= 3 teaspoons….a yeast packet = 2 1/4 teaspoons therefore you would use one packet (2 1/4 tsp) + 3/4 tsp = 1 Tablespoon.
Kevin Thompson says
I’ve made this bread several times now. I double the recipe to make 2 loaves. The only thing that I do differently is I mix the yeast in with the buttermilk and sugar, then allow the yeast to wake up for 10 to 20 minutes.
I use stoneware, unglazed, for my bread. I always get great results.
Britt says
This has been my goto bread recipe since I found your recipe online. The only change I have made is substituting some of the bread flour with whole wheat flour. I make this once every two weeks, absolutely love it. Thank you
Alison says
We’re so happy to be your go to for your bread recipe! Thank you Britt!
Janice says
My bread machine has an automatic yeast dispenser, so I don’t place the yeast directly into the machine. Would it work to use the dispenser vs. placing the yeast in a small well in the flour?
Jessica says
I’m not sure Janice- I imagine it’d work just fine, but my bread machine isn’t like that.
Rachel Wardle says
When I put this in the bread machine what size loaf setting should I use?
Jessica says
I use a light white bread setting.
Janis says
Great bread recipe! Very easy- turned out very nice texture and flavor- thanks!
Darla says
This buttermilk bread recipe is ABSOLUTELY WONDERFUL!!! I have made it several time, and it come’s out perfect and the buttermilk adds so much flavor. Not your normal store bought bread. I would give it 10 star’s if I could. Thanks
Alison says
Thanks so much Darla! Glad you enjoyed it!
Danielle says
Does this freeze well?
Jessica says
Yes, it does! I recommend eating it within a month and wrapping it in wax paper/ parchment paper, then storing in a ziplock bag.
Jason says
My families favorite bread recipe!!
One addition we have made is to roll out flat before final proof and add a brown sugar and cinnamon mixture and roll up and then proof.
After the bread is done let cool for 20 min then put a thing glaze of powdered sugar, water and vanilla over the top.
Absolutely the best cinnamon swirl bread EVER!!
Jessica says
Oh my word, THAT IS THE BEST IDEA EVER!! I might have to post a new recipe using your suggestions! I LOVE IT. THank you!
Mrs. S. says
I made this bread on Saturday. It was great! My husband absolutely loved it, because it was indeed really what he calls “fluffy”. I usually make only no-knead breads, but this bread was worth the time spent kneading.
Eileen says
why do you not need to active your yeast for this bread?
Jessica says
You can if you’d like, but it’s just not part of this specific recipe!