Old Fashioned Buttermilk Bread
Soft, tender, and infused with rustic charm, Old Fashioned Buttermilk Bread is the homemade loaf that every kitchen deserves. Made with tangy buttermilk, a touch of sugar, and rich unsalted butter, this bread boasts a slightly sweet, buttery flavor and a perfectly fluffy texture. The recipe combines simple pantry staples like bread flour, active dry yeast, and salt to create a timeless comfort food, perfect for everything from sandwiches to morning toast. With its straightforward techniques—like kneading by hand or mixer and allowing the dough to rise to airy perfection—this foolproof recipe is ideal for bakers of all skill levels. Ready in just a few hours, this golden-crusted bread delivers artisan quality straight from your oven, filling your home with an irresistible aroma. Whether you’re honing your baking skills or seeking classic flavors, this old-fashioned buttermilk bread is a must-try!
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Recipe Information
Ingredients
- 2 cups Buttermilk
- 0.5 cups Water
- 4 tablespoons Unsalted butter
- 3 tablespoons Granulated sugar
- 2.25 teaspoons Active dry yeast
- 6 cups Bread flour (or all-purpose flour)
- 2 teaspoons Salt
Instructions
In a small saucepan, combine buttermilk, water, and butter. Warm over low heat until the butter is melted and the mixture is about 105°F to 110°F. Remove from heat and stir in sugar to dissolve. Let the mixture cool slightly if it is too hot for the yeast.
In a small bowl, sprinkle the yeast over the warm buttermilk mixture. Let it sit for 5-10 minutes until foamy and activated.
In a large mixing bowl or the bowl of a stand mixer, combine 3 cups of flour and the salt. Pour the buttermilk-yeast mixture into the bowl and stir until combined.
Gradually add the remaining flour, 1 cup at a time, mixing well after each addition. If using a stand mixer, knead the dough on low speed for about 8 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic.
Transfer the dough to a lightly oiled bowl and cover with a clean kitchen towel. Let it rise in a warm, draft-free place for 1 to 1.5 hours, until doubled in size.
Punch the dough down to release any air pockets. Divide it into two equal portions and shape each into a loaf. Place the loaves into two greased 9x5-inch loaf pans.
Cover the pans with a kitchen towel and let the loaves rise again for 30-45 minutes, until they have risen slightly above the edges of the pans.
Preheat the oven to 375°F (190°C). Bake the loaves for 25-30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.
Remove the loaves from the oven and let them cool in the pans for 5 minutes. Turn the bread out onto a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 5263 mg | 229% | |
| Total Carbohydrate | 636.3 g | 231% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 63.6 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 695 mg | 53% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 1616 mg | 34% | |
*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.
