Buttermilk Bread

1 loaf
2 hr 40 min

Who knew buttermilk would turn basic white bread into something extraordinary?

Making bread at home is really not as scary and time-consuming as you might suspect. And once you’ve had homemade bread, very little compares. You’ll second guess yourself every time you’re reaching for a bag at the grocery store. Or I do anyway.


It's a few simple ingredients and what you get in return is outstanding.

In fact, making this bread is fun, it's tasty, it comes out really well, I was proud, and bonus, it knocked an item off my grocery list. I made it myself! 


For more details about this recipe, be sure to drop by The Bake Dept to read more helpful tips and tricks.

This recipe is super easy and hands-off-ish; you can get loads of other things accomplished while the bread is doing its thing.

It's a simple bread, fluffy and soft without being Wonder Bread-like. It has only a slight buttermilk tang, just enough oddly enough considering the quantity, a subtle whiff of honey sweetness, and it’s delicate, delicious. The crust is thin and subtle. It’s excellent lightly toasted, smeared with melty butter.

Plus it's gorgeous!

Doesn't that just make your stomach growl?

Don't forget to drop by The Bake Dept for more on this recipe plus a whole lot more!

Recipe details
  • 1  loaf
  • Prep time: 2 Hours Cook time: 40 Minutes Total time: 2 hr 40 min
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Ingredients

  • 1/4 cup (59 ml) water warmed to 100-110° F or 38-43° C
  • 1 tablespoon (9 g) active dry yeast
  • pinch of sugar
  • 1 1/4 cup (296 ml) buttermilk, room temperature
  • 3 tablespoons (44 ml) honey
  • 2 tablespoons (28 g) unsalted butter, melted and cooled
  • 3 3/4 cup (450 g) all-purpose flour divided
  • 1 1/2 teaspoons (9 g) fine sea salt
Instructions

Dissolve the yeast in the bowl of a mixer with the warmed water and pinch of sugar. Let it sit for about 5 to 10 minutes until it becomes bubbly and active.
Add the buttermilk, honey, and melted but cooled butter to the mixer bowl and combine on stir.
Stir in 2 cups of the flour using the dough hook attachment and add the salt. Once the flour is mixed in, add the rest of the flour and set the mixer on medium-low, kneading the dough for about 8 minutes. The dough should be smooth but if it is still sticking, add a tablespoon or two of flour at a time and mix until the dough is soft and smooth, pulling away from the sides of the bowl. The bowl should be clean of dough.
Using cooking spray, lightly mist a large bowl or use a paper towel and a few drops of oil to coat. Set the dough in the bowl, cover the bowl with plastic wrap, and set in a warm place to rise for about 1 1/2 hours, or until double in size.
Lightly spray a 9” x 5” loaf pan with cooking spray and place the dough in the pan, forming it into a loaf shape. Cover the pan with plastic wrap and again, let the dough rise until it’s about an inch over the top of the pan, give or take 40 minutes. Begin preheating the oven to 350° F (176° C) while it rises.
Place the loaf pan in the oven and bake for 35-40 minutes, until the dough has puffed further and is a golden brown. It should sound hollow when knocked on. Cool the bread in the pan for about 10 minutes, then remove it to a cooling rack to cool completely.
Tips
  • Be sure to drop by The Bake Dept for more tips, tricks, and helpful info!
Becky at The Bake Dept
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