Buttermilk Bread is a soft, slightly sweet homemade loaf with a tender crumb and light golden crust. It's the kind of everyday bread that works just as well for toast in the morning as it does for sandwiches at lunch.
I'm always looking for ways to use up buttermilk. I love my mom's buttermilk biscuits and buttermilk doughnuts, but when you buy a carton at the store, there's almost always some left. This bread is one of my favorite ways to make sure that buttermilk never goes to waste.
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Why You'll Love Buttermilk Bread
Pillowy Soft Crumb: the acidity in the buttermilk breaks down gluten, resulting in a tender, farmhouse-style loaf that slices perfectly for sandwiches
Subtle Maple Sweetness: a touch of maple syrup balances the tang of the buttermilk, making it perfect for butter, jam, or French toast.
Bake One, Freeze One: it makes two loaves, so you can enjoy one now and freeze one for later.
The Ultimate All-Purpose Loaf: sturdy enough for hearty sandwiches, yet soft enough for breakfast toast.
Key Ingredients for Soft Buttermilk Bread
See the recipe card below for a full list of ingredients and instructions.
- Buttermilk: adds tang and reacts with the baking soda to create an incredibly soft texture.
- Maple Syrup: brings a gentle sweetness that balances the tang of the buttermilk.
- Instant Yeast: provides structure and rise for a classic sandwich-style loaf.
- Bread Flour: creates a sturdy but soft bread that slices cleanly.
- Baking soda: works with the acidity of the buttermilk to enhance the texture.
Easy Ingredient Swaps
- Buttermilk: swap for 2 cups of milk mixed with 2 tablespoons of lemon juice or white vinegar. Let sit for 5 minutes to curdle.
- Maple Syrup: replace with an equal amount of honey or light brown sugar.
- Bread Flour: use all-purpose flour 1:1 if needed; the loaf will be slightly softer and less chewy.
Farmhouse Twists
- Honey Oat: swap maple syrup for honey and sprinkl the top with rolled oats before baking.
- Cheddar Herb: fold 1 cup of sharp cheddar and 1 tablespoon dried chives into the dough during kneading.
- Cinnamon Swirl: after the first rise, roll the dough out, coat with cinnamon sugar, and roll it up shaping into a loaf.
Buttermilk Bread Baker's Notes
- Temperature check: use a thermometer to make sure your liquid is between 105°F and 115°F. If it's too hot, it will kill the yeast; if it's too cold, the bread won't rise.
- Feel of the dough: add the last bit of flour slowly. The dough should be slightly stick (tacky) to the touch. If you add too much flour, the bread will be dry and heavy.
- The tap test: once baked, remove bread from the loaf pan and tap the bottom of the loaf. If it sounds hollow (like a drum) it is perfectly baked.
How to Keep Your Bread Fresh
Store buttermilk bread in an airtight bag at room temperature for up to 4 days.
For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature before slicing.
Serving Suggestions
This Buttermilk Bread makes an excellent base for sandwiches. Try it with my Chickpea Salad Sandwich filling for a hearty vegetarian option, or turn it into a melty Air Fryer Grilled Cheese Sandwich for a classic comfort meal.
It's just as good toasted and spread with Muscadine Jam or Homemade Strawberry Rhubarb Jam from my site. For something simple, top a warm slice with Salted Maple Butter or Whipped Cinnamon Honey Butter and enjoy it with your morning coffee.
More Buttermilk Recipes You'll Love
If your looking for more ways to use up a carton of buttermilk, try these family favorites from the blog. You'll love the tender, Buttermilk Blueberry Muffins German Chocolate Bundt Cake, and Nanny's Soft Oatmeal Cookies, or you can try my savory Jalapeño Cornbread recipe.
FAQ
Yes, but only for the "dough" cycle. This recipe makes two large loaves, which is too much for a machine to bake. Let the machine mix and do the first rise, then shape the loaves and bake them in your oven.
This usually happens if the dough rises for too long (over-proofing) or if the dough was a bit too wet. Try reducing the second rise time by 5-10 minutes next time.
You can, but whole or low-fat buttermilk provides the best flavor and a softer crumb. If you use fat-free, your loaf may be slightly less rich.
Oven temperatures can vary. If your bread is browning too quickly, loosely tent the loaves with aluminum foil for the last 10 minutes of baking.
📖 Recipe
Buttermilk Bread (Soft American Farmhouse Loaf)
Equipment
- 2 9x5" loaf pan
- Saucepan
- Wire cooking rack
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Ingredients
- 2 cups buttermilk
- ½ cup unsalted butter
- ½ cup maple syrup
- ½ teaspoon baking soda
- 2½ teaspoons yeast
- 2 teaspoons salt
- 5½ cups bread flour , divided
Instructions
- In a large saucepan over medium-low heat, bring buttermilk and butter to a low simmer, until butter just begins to melt. Remove from heat, stir in the maple syrup, and set aside to cool.
- In a large mixing bowl, whisk together 3 cups of the bread flour, the baking soda, yeast, and salt.
- Once the buttermilk mixture is lukewarm, add to the bread flour mixture, and using an electric hand mixer with dough hooks, mix together until all flour is incorporated.
- Gradually add 2 cups of flour, reserving the last half cup for kneading with your hands. Turn the dough onto a floured surface and knead with the remaining flour until no longer sticky.
- Place dough in a well greased bowl and cover with plastic wrap. Let rise for 1-½ hours or until doubled in size.
- Remove dough from bowl and divide in half. Shape into 2 equal sized loaves and place in prepared loaf pans. Cover loosely with a cotton towel and let loaves rise for 30-40 minutes, until bread has risen above the top of the loaf pan.
- Preheat oven to 375 degrees F. Bake bread for 30-35 minutes, until golden brown and loaf sounds hollow when tapped.
- Remove bread from oven and let cool on a wire rack for 10 minutes. Remove bread from loaf pans and cool completely. Store in airtight bag.
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