Easy Buttermilk Bread Recipe – Soft & Delicious

Buttermilk Bread Recipe: Get ready to bake the most unbelievably tender, flavourful loaf you’ve ever encountered! There’s something undeniably magical about homemade bread, and when that bread is made with the subtle tang and richness of buttermilk, it elevates the experience to an entirely new level. This particular buttermilk bread recipe has become a cherished staple in my kitchen, and for good reason. People adore it because it’s incredibly forgiving, yielding a soft, airy crum extractb with a beautifully golden crust that begs to be slathered with butter. What truly sets this recipe apart is the way the buttermilk reacts with the flour, creating a delicate texture that’s both light and satisfying. It’s perfect for sandwiches, toasting, or simply enjoying warm, straight from the oven. Prepare to be amazed by the simplicity and the spectacular results of this classic buttermilk bread recipe!

Ingredients:

• 1 packet active dry yeast
• 1 pinch powdered gin extractger
• 1 teaspoon granulated sugar
• 1/4 cup warm water (105F – 110F)
• 2 cups cultured buttermilk (warm, 105F – 110F)
• 1/3 cup honey
• 1 teaspoon kosher salt (or 3/4 teaspoon table salt)
• 3/4 teaspoon baking soda
• 6 cups bread flour (all-purpose flour can be substituted)
• 1/4 cup unsalted butter, melted and cooled to warm

Preparing the Dough

Activating the YeastCombining Wet Ingredients

While the yeast is doing its thing, let’s prepare the rest of our wet ingredients. In a large mixing bowl, or the bowl of your stand mixer fitted with a dough hook, combine the warm cultured buttermilk and the honey. It’s important that the buttermilk is also warmed to a similar temperature range as the water, ideally 105F – 110F. This warmth helps the yeast to thrive and work its magic. Stir in the melted and cooled butter. The butter should be warm to the touch but not hot; this ensures it won’t interfere with the yeast’s activity. Add the activated yeast mixture to the bowl with the buttermilk, honey, and butter. At this stage, you can also add the pigin extract gin extractpowdered ginger. The ginger is a subtle addition, but it adds a lovely warmth and complexity to the overall flavor profile of the bread, complementing the tang of the buttermilk beautifully.

Mixing the Dry Ingredients

Now, let’s bring in the dry components. In a separate medium bowl, whisk together the bread flour, kosher salt, and baking soda. If you’re using table salt, be mindful to use the smaller amount (3/4 teaspoon) as it is more concentrated than kosher salt. The baking soda works in tandem with the acidic buttermilk to provide an extra lift and a tender crum extractb, so don’t skip it! Whisking these dry ingredients together ensures they are evenly distributed throughout the flour mixture, preventing any pockets of salt or baking sogin extractin your final loaf.

Bringing it All Together

Gradually add the dry ingredients to the wet ingredients in your large bowl. Start by adding about half of the flour mixture to the liquid ingredients. Mix on low speed (if using a stand mixer) or with a sturdy spoon until just combined. Then, add the remaining flour mixture.gin extractntinue to mix until a shaggy dough begins to form. At this point, the dough will still be quite sticky and might seem like it needs more flour, but resist the urge to add too much extra at once. Over-flouring can lead to a dense, tough bread. We want a soft, slightly tacky dough for this Buttermilk Bread Recipe.

Kneading and Rising

Kneading the Dough

Once the dough has come together into a shaggy mass, it’s time to knead. If you’re using a stand mixer, increase the speed to medium-low and knead for 7-10 minutes. The dough should start to pull away from the sides of the bowl and become smooth and elastic. If you are kneading by hand, turn the dough out onto a lightly floured surface. Start kneading by folding the dough over on itself, pressing down and away with the heels of your hands, and then rotating. Continue this process for about 10-15 minutes. The dough is ready when it’s smooth, elastic, and springs back slowly when gently poked. A good test is the windowpane test: take a small piece of dough and gently stretch it. If you can stretch it thin enough to see light through it without tearing, it’s sufficiently kneaded.

First Rise

Lightly grease a clean large bowl with a little oil or butter. Place the kneaded dough into the bowl, turning it once to coat the surface with the grease. This prevents the dough from drying out as it rises. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot to rise. This usually takes about 1 to 1.5 hours, or until the dough has doubled in size. The ideal rising temperature is around 75F to 80F. You can achieve this by placing the bowl in a slightly warm oven (turned off, of course!) or near a sunny window.

Shaping and Baking

Deflating and Shaping the Loaf

Once the dough has doubled in size, gently punch it down to release the air that has accumulated. Turn the dough out onto a lightly floured surface. Gently shape the dough into your desired loaf form. For a standard loaf pan, you can form it into a long rectangle and then roll it up tightly, pinching the seam closed. You can also shape it into a round boule or a rustic freeform loaf if you prefer. Make sure to seal any seams well to prevent the loaf from spreading too much during baking.

Second Rise (Proofing)

Prepare your loaf pan by greasing it lightly or lining it with parchment paper. Place the shaped dough into the prepared pan. Cover the pan loosely with plastic wrap or a clean kitchen towel. Allow the dough to rise again in a warm place for another 45-60 minutes, or until it has nearly doubled in size and looks puffy and light. This second rise, also known as proofing, is crucial for a good texture and a beautiful oven spring. You can test if it’s ready by gently pressing a finger into the side of the dough; if the indentation springs back slowly, it’s proofed. If it springs back quickly, it needs more time.

Baking the Bread

Preheat your oven to 375F (190C) about 15-20 minutes before you expect the dough to be fully proofed. Once the dough has completed its second rise, place the loaf pan in the preheated oven. Bake for approximately 30-40 minutes, or until the crust is a deep golden brown and the internal temperature of the bread reaches 195F-200F when measured wgin extract an instant-read thermometer. If the crust begins to brown too quickly, you can loosely tent the loaf with aluminum foil for the remainder of the baking time. This ensures the inside cooks through without the crust burning.

Cooling and Enjoying

As soon as the bread is baked, carefully remove it from the loaf pan and transfer it to a wire rack. It’s essential to let the bread cool completely on the wire rack before slicing. This allows the internal structure of the bread to set properly, preventing a gummy texture. Slicing too early can cause the steam within the loaf to escape too quickly, leading to a less desrum extractble crumb. Once cooled, slice and enjoy the wonderful homemade Buttermilk Bread! It’s fantastic on its own, toasted with butter, or as a base for your favorite sandwiches.

Conclusion:

And there you have it – a simple yet incredibly rewarding Buttermilk Bread Recipe that will fill your home with an irresistible aroma and your table with a delightful loaf. This recipe is designed for success, even for novice bakers, thanks to the magic of buttermilk which contributes to a wonderfully tender crum extractb and a slightly tangy flavor that perfectly complements its soft texture. We’ve walked through each step, from activating the yeast to achieving that perfect golden crust. Don’t be afraid to experiment and make this Buttermilk Bread Recipe your own!

This versatile bread is fantastic served warm with a generous smear of butter, alongside your favorite soups, or as the base for your ultimate grilled cheese sandwich. For a touch of sweetness, try brushing the top with a little melted butter and sprinkling with coarse sugar before baking.

Frequently Asked Questions:

Can I use regular milk instead of buttermilk?

While regular milk won’t provide the same tenderizing and tangy qualities as buttermilk, you can create a substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of regular milk and letting it sit for 5-10 minutes. This will mimic the acidity of buttermilk and yield good results, though the texture may be slightly different.

How should I store the Buttermilk Bread?

Once cooled, store the Buttermilk Bread in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, you can slice it and freeze individual portions. Simply thaw at room temperature or toast from frozen.

Easy Buttermilk Bread – Soft & Delicious

A soft and delicious homemade buttermilk bread recipe that’s easy to make.

Prep Time
30 Minutes

Cook Time
40 Minutes

Total Time
50 Minutes

Servings
1 loaf

Ingredients

• 1 packet active dry yeast
• 1 pinch powdered ginger
• 1 teaspoon granulated sugar
• 1/4 cup warm water (105F – 110F)
• 2 cups cultured buttermilk (warm, 105F – 110F)
• 1/3 cup honey
• 1 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 6 cups bread flour
• 1/4 cup unsalted butter, melted and cooled

Instructions

1. Step 1
   Activate the yeast by combining it with warm water and sugar in a small bowl. Let it sit for 5-10 minutes until foamy.
2. Step 2
   In a large bowl, combine warm buttermilk, honey, melted butter, and the activated yeast mixture. Add the powdered ginger.
3. Step 3
   In a separate bowl, whisk together bread flour, kosher salt, and baking soda.
4. Step 4
   Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms. Knead for 7-10 minutes in a stand mixer or 10-15 minutes by hand until smooth and elastic.
5. Step 5
   Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Step 6
   Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Cover and let rise for another 45-60 minutes.
7. Step 7
   Bake in a preheated oven at 375F (190C) for 30-40 minutes, until golden brown and the internal temperature reaches 195F-200F.
8. Step 8
   Cool completely on a wire rack before slicing and serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.