The Secret to Buttermilk Bread

There is nothing quite like the smell of fresh bread baking in the oven. This Buttermilk Bread recipe is one of my favorites because it creates a delicate, tender loaf that is perfect for sandwiches, toast, or eating warm with a bit of butter.

Because this is an enriched bread dough (meaning it has extra fats included), patience is the key! Fat retards the yeast, requiring more time to rise, but the wait is well worth it for the rich flavor and texture.

---

💡 Tips, Tricks, and Bread-Baking Info

Why use buttermilk?

Buttermilk has a variety of acids that act on gluten, giving you a more delicate crumb. If you don’t have buttermilk on hand, you can easily make a substitute:

• The Hack: Use 1 ½ tbsp white vinegar + milk filled to the 1 ½ cup line. It may curdle; this is OK!

The Importance of Kneading

Kneading dough is important because it helps build up gluten and ensures the yeast is fully incorporated. However, balance is everything:

• Over-kneading can result in too much gluten, creating a tough bread.
• Under-kneading can result in pockets (or holes) in your bread. This is why I prefer to use a hand mixer, spoon, and my own hands so that I have more control over the dough.

Adding Fruit or Fillings

Want to level up your loaf? After the first rise, you can roll out the dough into a 12x8 inch rectangle, add your favorite filling, and roll the dough back up before the final bake.

---

🍞 Buttermilk Bread Recipe

Ingredients

• 3 ¾ - 4 ¼ cups of flour, separated
  • 1 ⅔ cups to start
  • 2 - 2.5 cups additional 
• 1 ½ tsp yeast
• 1 ½ cups buttermilk (can use regular milk if desired)
• 1 ⅓ tbsp sugar
• ⅔ tbsp butter
• 1 tsp salt

Directions

1. Bloom the Yeast: In a medium-sized pot over medium-low heat, melt the butter. Add buttermilk and sugar to the melted butter, stir, and warm until the temperature reaches 90℉ (slightly warmer than room temperature). Remove from heat and stir in the yeast. Wait for the yeast to bloom (about 5 minutes).
2. Combine Dry Ingredients: In a large bowl, combine the initial 1 ⅔ cups of flour and the salt.
3. Mix: Add the buttermilk mixture to the flour mixture.
4. Beat: Use an electric hand mixer on low to medium speed for 30 seconds, scraping down the sides of the bowl continually.
5. Develop the Texture: Beat on high speed for 3 minutes until the mixture is smooth and silky.
6. Incorporate Remaining Flour: Using a wooden spoon, stir in as much of the remaining flour as you can until the dough begins to pull away from the side of the bowl.