Buttermilk Bread
Soft, tender, and irresistibly flavorful, this homemade buttermilk bread is the perfect addition to your baking repertoire. Made with simple pantry staples like all-purpose flour, rich buttermilk, and a touch of honey for natural sweetness, this recipe yields a loaf with a wonderfully soft crumb and a golden-brown crust. The buttermilk not only lends a subtle tangy flavor but also helps create a beautifully moist texture, making it ideal for toasting, sandwiches, or enjoying fresh out of the oven. With an easy-to-follow process, including a gentle knead and two satisfying rises, this recipe is approachable for beginners yet rewarding for seasoned bakers. Elevate your bread-baking game with this versatile and delicious loaf—perfect for any occasion.
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 240 milliliters Buttermilk
- 60 milliliters Water
- 7 grams Instant yeast
- 30 grams Honey
- 30 grams Unsalted butter, melted
- 8 grams Salt
Instructions
In a small bowl or measuring cup, warm the buttermilk and water until they reach about 38°C (100°F), warm to the touch but not hot.
In a mixing bowl, combine the warmed buttermilk and water with the instant yeast, stirring until the yeast is dissolved.
Add the honey and melted butter to the yeast mixture and stir until well combined.
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour and salt.
Gradually pour the wet ingredients into the dry ingredients while mixing on low speed or stirring with a wooden spoon.
Knead the dough for 8–10 minutes by hand on a floured surface or with the stand mixer on medium speed until it becomes smooth and elastic.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
Punch down the risen dough and turn it out onto a lightly floured surface. Shape it into a loaf and place it into a greased 9x5-inch (23x13 cm) loaf pan.
Cover the loaf pan loosely with a kitchen towel and allow the dough to rise again for 30–45 minutes, or until it has risen just above the edges of the pan.
Preheat your oven to 190°C (375°F).
Bake the bread in the preheated oven for 25–30 minutes, or until the top is golden brown and it sounds hollow when tapped.
Remove the bread from the oven and allow it to cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 3422 mg | 149% | |
| Total Carbohydrate | 406.1 g | 148% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 37.7 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 364 mg | 28% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 950 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
