Buttermilk Bread

Buttermilk bread has a soft, tender crumb and a subtle tang that makes it worth keeping in your regular rotation. This loaf slices cleanly, toasts beautifully, and holds up well for sandwiches.

I was nervous about the dough feeling a little sticky after mixing, but I trusted the process and kept kneading. It smoothed out beautifully and the final loaf had the softest crumb I have ever pulled from my oven.

⭐⭐⭐⭐⭐

Renata

Everyone in my house, including my three-year-old, went back for a second slice the first time I made this. It is the kind of bread that does not last long on the counter, which I take as the highest possible compliment.

This loaf is wonderful on its own, but it also pairs beautifully with soups, stews, or anything that benefits from a soft, absorbent bread. If you want to explore more buttermilk baking, my buttermilk cornbread and the best buttermilk biscuit recipe are a great place to start.

Ingredients & Substitutions

• All-Purpose Flour
• Buttermilk: The acidity in buttermilk softens the gluten, which is what gives this loaf its distinctively tender, almost melting crumb, along with a subtle tang that plain milk cannot replicate. If you love buttermilk, you must try this buttermilk pancake recipe(coming soon!) next!
• Instant Yeast: Instant yeast goes directly into the flour without a proofing step, keeping the process streamlined. If you only have active dry yeast on hand, dissolve it in a small amount of warm water first and expect the dough to take a little longer to rise.
• Granulated Sugar: Sugar feeds the yeast and contributes to the deep golden crust you want on a well-baked loaf. Reducing it will result in a paler crust and a slightly less balanced flavor.
• Kosher Salt
• Unsalted Butter: Butter adds richness and moisture, and is what separates this from a leaner sandwich loaf. If you use salted butter, reduce the added kosher salt to avoid an overly salty result. This recipe grew out of my dinner roll recipe because I wanted the richness of the butter. If you want a less decadent version, you could make my sandwich bread recipe with buttermilk in place of the whole milk.
• Egg (for egg wash)

Variations for Buttermilk Bread

• Flavor the dough: One of the easiest ways to change the flavor of this bread is to add lemon or orange zest to the dough. I zest the sugar, massage it in, then let it sit to draw out the oils from the zest, just like with this olive oil cake! You could also mix chopped herbs, shallots, or garlic in when adding the butter. Be aware that garlic will retard fermentation if used in large quantities.
• Seeded Top: Brush the egg wash as directed, then immediately sprinkle sesame seeds, poppy seeds, flaky salt, or everything bagel seasoning over the top before baking. The seeds toast as the loaf bakes and add a gentle crunch to every slice, just like with my multigrain bread.
• Mix-ins! Add any combination of dried fruit and/or nuts you wish, up to one pound. You can even add chocolate chips for a delicious chocolate buttermilk bread, or try toasted pecans with dried cherries as I do with this cherry sourdough bread!

[Insert image here]

Professional Tips for Perfect Buttermilk Bread

• Develop the gluten fully before you stop mixing. The windowpane test (when the dough stretches thin and translucent without tearing) is your green light, not the timer. A dough that passes this test at 4 minutes is ready; one that tears at 7 minutes needs more time.
• Do not add bench flour when shaping. This is the single most common mistake with an enriched dough like this one. Lightly oiling your hands from the proof bowl is all you need, and the dough will cooperate without it sticking. Extra flour at the shaping stage makes the finished bread noticeably dry.
• Trust visual cues over the clock during both proofs. The first proof is done when the dough is visibly doubled and feels airy when gently pressed, which is fine! The second proof is ready when the dough has risen clearly above the rim of the pan and feels light when you nudge the pan. A cold kitchen can push either proof well past the times written in the recipe.
• Apply the egg wash gently, keeping it off the pan edges. Brush lightly across the top of each loaf; you don’t want to lose any air, like with this no-knead whole wheat bread. Do not let the egg wash pool up where the dough meets the sides of the pan. Pooled egg wash bakes into a stiff, dark band that can make the loaf stick and create an uneven crust.

How to Make Buttermilk Bread

Use these instructions to make two soft, tender loaves with a light crumb and subtle buttermilk tang. Further details and measurements can be found in the recipe card below.

Combine the Ingredients

Step 1: Add the flour to the bowl of a stand mixer fitted with the hook attachment first, then add the instant yeast, buttermilk, sugar, salt, and cubed butter on top. (photo 1)

Mix and Develop the Gluten

Step 2: Mix on low speed until the ingredients come together and only a few small pieces of butter remain visible in the dough. (photo 2) Then increase the mixer to medium speed and knead for 5 to 6 minutes. You are looking for the dough to pull away from the sides of the bowl and pass the windowpane test (stretching thin and translucent without tearing) (photo 3)

First Proof

Step 3: Scrape the dough into a large bowl sprayed with nonstick cooking spray or lightly coated in neutral oil. Cover and proof in a warm spot for 45 minutes to 1 hour, or until the dough is visibly doubled in size and feels light and airy when you gently press it. (photos 4 & 5)

Divide and Preshape

Step 4: Turn the proofed dough out onto a lightly floured work surface and divide it into 2 pieces, approximately 520g each. (photo 6) To preshape, flip each piece over and fold each of the four sides in toward the center. Flip it back over, seam-side-down, and gently shape it into a round by pulling it toward you with both hands. Rotate a quarter turn and repeat until you have a round dough ball that sits up on your work surface. (photos 7 & 8)

Bench Rest

Step 5: Cover the preshaped rounds with plastic wrap or an overturned bowl and allow them to rest for 10 minutes.

Shape and Pan the Loaves

Step 6: Spray two 8 to 9-inch loaf pans with nonstick cooking spray or grease them with softened butter. Flip one rested round back over and fold the side furthest from you down to the center. Rotate the dough 180 degrees and fold the other side down toward the center. (photos 9 & 10)

Step 7: Now perform 2 thumb folds: wrap the dough around the thumb of your left hand and seal the edge with the heel of your right hand, starting at the right side and gradually moving left, rolling and sealing as you go. The first thumb fold will not fully close the log, which is normal. Perform one more thumb fold to fully create a tight cylinder shape. (photos 11& 12) Place the loaf seam-side-down in the prepared pan and repeat with the second piece. (photo 13)

Second Proof

Step 8: Cover both pans with plastic wrap and proof in a warm spot for 1 hour, or until the dough has risen above the edges of the loaf pans in most places and feels light and airy when gently pressed. (photo 14) Meanwhile, preheat the oven to 350ºF conventional (no fan).

Egg Wash and Bake

Step 9: Just before baking, brush the tops of the loaves with the well-beaten egg. Be gentle and do not let it run down the sides of the pan or pool in the corners, as this can cause uneven browning and sticking. (photo 11)

Step 10: Bake for 25 minutes until the tops are a deep, dark golden brown. For certainty, check with an instant-read thermometer: this enriched dough is done at 185ºF in the center. (photo 12)

Cool and Serve

Step 11: Remove the loaves from the pans and transfer to a wire rack. Serve slightly warm or at room temperature.

Recipe FAQs

Before You Go

If this buttermilk bread earns a spot in your regular baking lineup, there is plenty more where it came from. Browse our bread recipes, or you can head right over to this milk bread recipe!