Easy Buttermilk Bread
With only 6 ingredients this easy buttermilk bread recipe has incredible flavor with a touch of tang and sweetness! It’s a soft and fluffy loaf that is perfect for making toast, spreading with jam or topping with your favorite sandwich ingredients.
A thick warm slice of homemade bread is heavenly and so simple to make when you follow this recipe for easy buttermilk bread! You most likely have all the ingredients already on hand to make this loaf of bread and I promise it is not hard.
If you are new to baking bread, be sure to check our most frequently asked questions about bread making. Baking bread is attainable and easier than you think.
This delicate bread with a soft texture is the perfect place to start. It’s light, airy and has the best flavor. You may also love this easy everyday bread or no knead bread!
Table of Contents
Why You Will Love This Easy Homemade Bread
- Fresh: There is nothing like the taste and smell of freshly baked homemade bread!
- Flavorful: Buttermilk adds a slight tangy taste while sugar adds a sweet taste to this easy buttermilk bread recipe.
- Soft: The acidity in the buttermilk breaks down the gluten which leads to a soft loaf that is light and fluffy.
- Simple: This is a fail proof yeast bread recipe, perfect for beginners or novice bread bakers.
- Buttermilk: You will need 1 cup buttermilk for this homemade bread. Store bought is best!
- Sugar: This helps sweeten the bread and feed the yeast.
- Salt: This helps balance the flavors of your bread.
- Dry active yeast: Active dry yeast is best instead of instant yeast in this recipe. Always check your yeast to ensure it has not expired.
- Bread flour: Bread flour has a higher protein content and is best for this recipe.
- Vegetable oil or light olive oil: Adds a richer flavor to the bread and keeps it soft.
- Honey: Feel free to use honey instead of sugar.
- Cinnamon: Add in some cinnamon and a handful of raisins when kneading the bread. Try grated apples like I do in apple cinnamon swirl bread.
- Bread pudding: If your bread has gone slightly stale, make it into bread pudding!
- French toast: Use your day old bread to make the best French toast.
- Make into rolls: Shape into rolls then rise and bake at 375 degrees F for 10-15 minutes.
How to Make Easy Buttermilk Bread
Warm buttermilk: In a small pot on the stovetop, scald the buttermilk, then add sugar and salt. Remove from the heat and cool to lukewarm.
Make bread dough: Transfer the buttermilk mixture to a medium or large mixing bowl. Add the yeast to the lukewarm buttermilk and let it proof for 5 minutes then whisk the mixture together. Add half the bread flour to the mixing bowl and mix until smooth. Add oil and remaining flour then knead the dough quickly until smooth and elastic.
First rise: Place your dough in a medium bowl that has been greased, cover with plastic wrap and let the dough rise in a warm, draft-free area until doubled in bulk, about 1 ½ hours.
Shape into loaf: When ready, shape your dough into a loaf, if you want you can divide it into 2 or 3 equal parts, and place in a greased bread pan or loaf pan.
Second rise: Cover and let rise until doubled in size, about 1 hour.
Bake: Bake you buttermilk bread in a hot oven at 425 F degrees for 15 minutes then reduce the heat to 375F degrees for 35 minutes. Move to a wire rack to cool completely before cutting and serving. Enjoy!
Expert Tips for the Best Bread
- Soft crust: For a soft crust brush your bread with butter and then cover it with a tea towel after it comes out of the oven.
Crisp crust: If you love a crisp crust on your bread, brush it with egg white mixed with a teaspoon of water before baking.
- Lukewarm milk: If it is too hot it will kill the yeast. Around 110 F degrees is best.
- Knead the dough fully: For the best flavor and texture knead your dough 8 – 10 minutes before the first rise. Use an electric mixer with a dough hook if preferred.
- Rise in a warm area: If you live in a cool climate, you might need to turn your oven on for a few minutes, then turn it off and place your dough inside of it to rise. The oven will trap the heat and will create the perfect atmosphere for your bread to rise.
- Fluffier bread: Try replacing one tablespoon of flour with wheat gluten. It not only rises better but your easy buttermilk bread will be so fluffy and light!
Can I make this in a bread machine?
While I have not tested this, it should work. Just add your easy buttermilk bread ingredients in the order listed by your bread machine manufacturer and then set the machine to the white bread setting with a light crust.
What is the difference between all purpose flour and bread flour?
The type of flour you use is important when it comes to baking bread. Bread flour has a higher protein content which gives this easy buttermilk bread a higher rise and leads to its airy and delicate texture.
How to know when my bread is done?
After you bake bread a few times, you will just know! For beginner bread bakers, you can use an instant read thermometer pushed into the side of the bread. If it registers 200 degrees F, it’s done! You can also flip the bread over and tap the bottom. It should sound hollow.
What pans are best for baking bread?
Glass, ceramic or cast iron is best for baking bread. Dark or nonstick pans work but your bread may bake unevenly and your crust may brown faster so just keep a watchful eye on your bread!
What can I use instead of buttermilk?
For this homemade bread recipe, purchasing buttermilk is actually best. You can try substituting milk plus lemon juice, but the texture and flavor will be different.
Homemade buttermilk bread is best when ate within two days. Place in an airtight container and keep it at room temperature.
You can also freeze your bread for up to 3 months. Cool completely, wrap tightly in plastic wrap then aluminum foil and store in a freezer safe bag.
More Recipes with Buttermilk
- Traditional Irish soda bread
- Molasses brown soda bread
- Lemon bundt cake
- Soda bread scones
- Chocolate nut Irish soda bread
Easy Buttermilk Bread
- 1 cup Buttermilk
- ½ tablespoon Sugar
- 1¼ teaspoons Salt
- 1½ teaspoons Dry active yeast
- 2½ cups Bread flour
- ½ tablespoon Vegetable oil or light olive oil
- In a small pot scald the buttermilk, then add sugar and salt. Cool to lukewarm.
- Transfer the buttermilk mix in a medium bowl. Add the yeast in lukewarm buttermilk and leave it for 5 minutes then whisk the mixture together. Add half the flour and mix until smooth. Add oil and remaining flour. Knead the dough quickly until smooth and elastic.
- Place dough in a medium greased bowl, cover with plastic wrap and let it rest in a warm, draft-free area. Let the dough rise until doubled in bulk, about 1 ½ hours.
- When ready, shape the dough into a loaf, if you want you can divide it into 2 or 3 equal parts, and place in a greased bread pan or loaf pan.
- Cover and let rise until doubled in size, about 1 hour.
- Bake the bread in hot oven at 425F (220C) for 15 minutes then reduce the heat to 375 (190C) for 35 minutes.
- Move to a wire rack to cool completely before cutting and serving. Enjoy!
What size loaf pan do you recommend?
Hi Laurel, I usually use an 8 inch loaf pan, but a 9 inch is also good! Happy baking! 🙂