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A piece of bread with a knife and fork

Easy Homemade Buttermilk Bread

I love bread heels. And the heels of this homemade buttermilk bread layered with a soft knob of sweet cream butter - well, it's about the best.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Rise Time: 1 hour 15 minutes
Total Time: 2 hours
Course: Bread
Cuisine: American
Keyword: bake, bread,, buttermilk, sandwich bread
Servings: 1 loaf
Calories:

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Equipment

  • Loaf Pan or Pullman loaf pan
  • Stand Mixer with Dough Paddle or
  • Large Mixing Bowl and
  • a fork

Ingredients

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    Ingredients for Homemade Buttermilk Bread

    • 4 tablespoons butter, divided
    • 3 1/4 cups bread flour, divided I am using King Arthur Bread Flour
    • 2 tablespoons sugar, 3 if you want your bread a tad sweet
    • 2 teaspoons Kosher salt
    • 1 sachet quick-rise yeast
    • 1 1/4 cups buttermilk
    • 1 large egg, room temperature

    Instructions

    The Method

    • If you have a bread-proof feature on your oven, turn it on. Otherwise, you will need a clean kitchen towel and warm water.
    • Butter a 9-by-5-by-3-inch loaf pan, using 1 tablespoon of the butter.
    • In a large mixing bowl (or in the bowl of a stand mixer), combine 1 ½ cups of the flour with the sugar, salt, and yeast.
    • In a small saucepan, heat the buttermilk and 2 tablespoons of the butter over medium heat until the butter is melted and the mixture reaches about 130 degrees Fahrenheit on an instant-read thermometer . The mixture should be warm, but not hot to the touch. Remove from the heat.
    • Using a stand mixer fitted with the flat beater or a simple kitchen fork and mixing bowl, add the warm buttermilk mixture to the flour mixture and combine until just incorporated. Dough will be stringy.
    • Add the egg and stir 1 minute more.
    • Add the remaining 1 3/4 cups flour and continue mixing until mostly incorporated. Knead in the bowl or on a board for 2 to 3 minutes. This dough tends to be stringy and sticky. Wet your hands to knead if necessary versus adding any additional flour.
    • Transfer the dough into the prepared loaf pan or Pullman pan and spread it out to the corners.
    • Cover loosely with a clean, warmly dampened dishtowel or secure the top of the Pullman pan and place in a bread proof mode warm oven and let rise about 1 hour to 1 hour and 15 minutes. I place mine in my oven on bread-proof mode, door closed, and this gives way to a nice speedy rise. If your oven does not feature a bread-proof mode, turn the oven light on and close the door. The heat from the lamp will be enough to aide in the rise.
    • When dough has risen sufficiently, remove the loaf pan. Preheat your oven to 375°F. Make a shallow cut lengthwise down the center of the loaf or two parallel cuts, whichever you prefer. If using a Pullman pan there is no need for a cut.
    • Melt the remaining tablespoon of butter and brush it over the loaf.
    • Place a foil catch beneath the loaf pan and on top of a baking sheet for easy handling. This will prevent any spillover of the butter.
    • Bake in the center of the preheated oven for 30 to 35 minutes, until the top is firm and lightly browned. Loaf will sound hollow when you tap it.
    • Place the pan on a wire rack and let cool 10 minutes. Remove bread from pan and cool slightly on the rack before slicing.
    • Serve warm with salted sweet cream butter, an herby compound butter, a drizzle of salted honey, or a spoonful of homemade jam. This bread, sliced thin, also makes a truly ultimate grilled cheese sandwich.

    Please note that the nutrition information provided above is approximate and meant as a guideline only.