HOMEMADE BUTTERMILK BREAD

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!

Buttermilk Bread is made with just a handful of ingredients and is one of my favorite bread recipes.  It has such a delicious, soft texture and fantastic flavor. My kids get so excited when they walk in to the smell of freshly baked bread! Bonus too- this recipe is perfect for a bread machine!

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.

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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. 

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?

  1. 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!
  2. Once dough is done kneading, cover and let rise in a warm place for about 1 hour; until dough has doubled in size.
  3. 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. My all-time favorite bread pan is the Norpro 12″ Bread Pan. Place dough back in the warm spot and let it rise for another 30-45 minutes.
  4. 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 Buttermilk Bread? Here are even more homemade bread recipes to try:

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!  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.  Buttermilk Bread baked fresh in your kitchen with this easy recipe! This recipe for homemade #bread is soft and has incredible flavor. YES it can be made in your BREAD MACHINE! Simple bread #recipe that everyone loves from Butter With A Side of 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. 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. 

Homemade Buttermilk Bread ~ Butter With A Side of 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. 

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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. 
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings 1 loaf
Author Jessica~ Butter With A Side of Bread

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

  1. 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!
  2. Once dough is done kneading, cover and let rise in a warm place for about 1 hour; until dough has doubled in size.
  3. 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. My all-time favorite bread pan is the Norpro 12" Bread Pan. Place dough back in the warm spot and let it rise for another 30-45 minutes.
  4. Preheat the oven to 350 degrees F. Bake dough for about 30-35 minutes- until top is golden brown. Let cool and slice.
  5. *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!

Recipe 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. 

63 COMMENTS

  1. You don’t mention in the instructions anything about dissolving the yeast in warm milk or water. How does the bread rise if you immediately mix the dry ingredients (including yeast) with the cold ingredients? Just curious. If I don’t proof my yeast, my bread does not rise. Thanks!

    • CatMom- I hear you! I almost always proof my yeast as well, but you actually don’t have to proof your yeast to enable the bread to rise. It DOES give it a jump start- which means the rising time might be a bit longer. This bread is a little more dense than other breads though so a 1 hour rising time works well.

      I tried this recipe a couple times and once I did proof the yeast in the buttermilk, since that’s the only liquid. I even warmed it up a bit. It didn’t work, lol! It didn’t proof at all and I tossed it in with the rest of the ingredients and it resulted in the same loaf of bread as before. So I opted to skip proofing altogether in the directions. 🙂 Hope this helps you!

    • I followed the directions with some doubt as well about not proofing the yeast and it turned out beautifully! Probably the prettiest loaves I’ve made so far and I’ve been really practicing trying to find the best one. I think this is it!

    • You can make it in a regular sized bread pan too! I just like using the 12″ pan because I can cut slices of bread that fit in a sandwich bag for my kids to take to school! 🙂

  2. The list of ingredients says Only 3 1/2 cups of flour. There is NO mention of wheat flour. I found this too much for my normal bread pan, so I made four 2oz burger buns. It was all delicious.

  3. This recipe is SO GREAT!!! My mom’s recipe for buttermilk bread that I’ve been eating and making for over 30 years made great toast, but was always too dense for sandwich bread. I don’t know if it’s the recipe itself, or the helpful tips (this dough is much softer than I am used to, even after 10 minutes of kneading), but I’m glad I came across it. It was very easy to make, tastes great, AND I can use it for more than toast! Thank you!!

  4. Do you use rapid rise yeast or regular active dry yeast. Also the recipe I have calls for 3 and 1/2 cups all purpose or bread flour and comments talk about wheat flour and 1/2 cup please clarify as I cant wait to make it

    • I use regular active dry yeast. I used to use part whole wheat flour in this recipe (and you still can!) but I prefer all purpose flour now. It has better texture. You’re welcome to do as you’d like though!

  5. Confused about the “second rising”. In your tips prior to the recipe, it seems like you let the dough rise twice. But in the recipe instructions, three times. Do you mean instead of letting it rise in a warm place, you just go ahead and start the baking time for that last/third rising? I’m not a bread maker but wanted to try it for the first time and didn’t want to make a mistake. Thanks.

    • I don’t feel like I’m following you Paula- I’m sorry! You first let it rise as a lump of dough, then you shape it and let it rise again, in the pan. Does that help?

    • I’ve never tried it with non-fat buttermilk, but you could try it! It will likely affect the consistency slightly, but it would still taste good!

  6. I really liked this recipe. I made it with homemade buttermilk (leftover from churning butter) and added 1 1/2 C of sprouted whole wheat bread (deviation from the original) to keep it healthy…Was delicious and even my 3 year old appreciated it. Can’t wait to eat some more tomorrow. Thank you!

  7. I’m an experienced bread baker from way back. This recipe is excellent. No worries about adding the dry yeast to water separately for proofing. Just mix it in with the dry ingredients. I did increase the amount of sugar a bit, but that’s just personal taste. One thing I did learn many years ago, while entering bread in county fairs, is a really effective way of forming the loaf. Punch the dough down really well, and knead it just a bit before forming the loaf to get as much air out as possible. Then roll the dough out into a rectangle, and roll it up like a jelly roll. Pinch the seam tightly, then pinch ends and tuck them under well, pinching that to the bottom of the loaf. This gives the loaf a nice shape, and improves the texture and crumb of the bread.

  8. Made it today. My son wants to make bread for the county fair for 4H. It turned out good. Have a few minor things to work appearance wise.

  9. This is a wonderful recipe. It was not hard to make and it tastes great! I had to add a little more flour but it worked out. This toasts nicely, too. Thank you! Happy New Year!

    • You’re so welcome! I’m glad you liked it! Yes- it does toast beautifully– add a nice pat of butter and you’re all set!

    • Yeast works better with a little sugar! You can try omitting it, but I worry it’d affect how well your bread rises. You can replace it with honey if you’d like. If you used part wheat flour (50/50), I don’t think you’d even need to change any other measurements.

  10. I split the dough into two halves, one half was baked in a regular loaf pan and the other was made into monkey bread. The recipe was definitely easy to put together and both loaves are very tasty. Thanks for sharing.

  11. Easy breezy. Followed the recipe by the book and came out delicious. Baking took a bit longer but every oven is not the same. Measuring the inside temp did the trick. Thanks!

  12. So this bread went against everything I have been taught and learned about baking bread. Made it today and will be making it again. Great taste very light. Love it.

  13. I tried this recipe today and it did nothing!! I have tried so many bread recipes and I can’t get any of them to work. It didn’t rise at all. Any suggestions? I have watched videos, tried every recipe.

    • Hi Theresa– there are a few things that affect bread, but if they’re all not working, maybe it’s time to enlist the help of someone who has successfully baked homemade bread? A friend or family member? If your bread isn’t rising, check and make sure your yeast is new, or has been properly kept- I like to put mine in the freezer. Are you using the correct amount of yeast in each recipe? I wish I could help more!

  14. I have a bread recipe that I have, over the years, modified and really like. I add three jumbo eggs to the two loaf recipe. The original called for corn oil and I substituted coconut oil. I also use Lite Salt (50/50 mix sodium chloride and potassium chloride) which has a slightly different flavor the just sodium chloride. The recipe is also made with 50% unbleached and 50% whole wheat flour and brown sugar in place of white sugar. (Self developed “whole wheat” recipe)

    A couple of years ago I switched to all butter and used twice as much replacing the oil that was called for. I am now also using twice the salt called for. That was originally a mistake with salt, but the bread tasted good so I served it along with loaves made with the correct amount of salt. I got genuine raves for the loaves with the extra salt, so I now make it that way.

    I guess I need to get to my point, I would like to replace the sweet milk (yes, I grew up in the South) with buttermilk. I have to say that the extra salt does not appear to impacted the rise of the bread. Is there any adjustment necessary due to the acidity of buttermilk…or sour (naturally soured) milk, which I am also disinterested in trying. Btw, in response to another post about sugar, white (or unbleached) flour bread rises with regular yeast, but more slowly, without any added sugar. Wheat flour contains the enzymes amylase and diastase, that convert starch to sugars that the yeast digests.

    • Without knowing your full recipe, it’s hard for me to say if using buttermilk in place of sweet milk will work well or not. However, I’m a big fan of simply trying it out! Buttermilk does add a nice flavor and texture, but it also requires a bit longer cooking time, so keep that in mind. Let me know how it goes!

  15. Doesn’t appear to be a way to edit my earlier post. I see to mistakes: This “different flavor the just sodium chloride” should have been “Different flavor THAN just sodium chloride.” And “disinterested” was intended to be “interested!” Sometimes spelcheck is not my friend.

  16. Best bread recipe ever. I have made and eaten countless loaves.

    Check Website Living on a Dime to find out how to never run out of
    fresh buttermilk.

  17. I made this recipe a couple days ago, and it really was yummy. I used room temperature buttermilk, and I had no trouble at all with the bread rising. I’m wondering for the next time I make this recipe, do you warm the buttermilk or use it cold from the fridge? Thanks!

  18. My husband and I really enjoyed this recipe. I am not the best bread baker out there but the loaves had a nice, soft texture with some good height to them. Definitely will be making these again. Thanks for the key to knead for awhile. I timed my ten minutes and I think it really helped.

  19. Hi, I made this recipe exactly as per instructions and it’s tastes great; soft and buttery..kneaded 10 mins by hand ..however it came out with a crackling crust and not at all looking the way yours does.. any suggestions ?? I even placed a bowl of water in the oven.

    • Hi Sumbal ~ I’m so glad you liked the bread! As far as a crackling crust, I’m honestly not sure what would cause that. I’ll have to do some research on it!

  20. Thank you for a wonderful recipe! I am at high altitude (5,500 ft) and the recipe turned great! The only change I made was to bake at 400 deg the first 15 min and then lowered it to 350 to bake the rest of the time (as suggested in “Pie in the Sky”). This was my first time making bread and I was super intimidated by it, but you made it easy. Thanks again!

  21. We rarely use buttermilk so I keep a can of buttermilk powder in the fridge. Add the amount of powder to dry ingredients and add water to liquids (eggs, melted butter).

  22. LOVED IT! I used my bread machine and it was easy, easy and delicious. My husband said it ‘s the best one yet. It worried me at first because it was “white” for so long. I would use the darker or medium crust instead of light.

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