Yeast Bread Recipes With Buttermilk

Homemade buttermilk bread has a slightly tangy and rich flavour and a wonderful soft crumb. Make as 2 loaves or try one loaf and one loaf of pull-apart rolls.

Homemade buttermilk bread has a slightly tangy and rich flavour and a wonderful soft crumb. Make as loaves or try a loaf and a loaf of pull-apart rolls.

Buttermilk – there are times when make-you-own buttermilk is fine, but this bread probably isn’t one of them. Wait until you have real buttermilk on hand to make this bread, for best results.

Honey Buttermilk Bread Recipe Using A Bread Machine

Instant Yeast – this is the regular Instant Yeast (such as SAF Brand) and not quick or rapid-rise yeast. I only use SAF Brand Instant Yeast and I highly recommend it. It is easily available online (Amazon and more).

I believe you can adapt this recipe to use Active Dry yeast if that’s your only option, though I haven’t tested it with this recipe. You will need to make some changes for Active Dry yeast. I have provided some details for this in the Recipe Card below.

Flour – unbleached bread flour is recommended, for best results. You could also use bleached bread flour or bleached or unbleached all-purpose flour, but the resulting loaf may have a slightly different consistency and you may need to use a bit more flour overall if using all-purpose flour.

Crunchy Yeast Buttermilk White Bread

Buttermilk yeast dough can be notoriously slow rising, as the buttermilk is added at room temperature, so the lack of a warm liquid slows the rise. Pack your patience with this one and plan on up to 1 1/2 – 2 hours per rise (3-4 hours of total rising time). That said, rise times vary depending on the temperature of your kitchen and the time of year, so trust what you see in terms of doubling and not the clock.

1. For Active Dry Yeast, very, very carefully warm the buttermilk to just about 90F and add the yeast to the buttermilk. Let stand a few minutes, then combine with the rest of the ingredients. Don’t over-warm the buttermilk or it will split.

2. You can use all purpose flour in place of the bread flour, though the texture of the bread will be slightly different. You may also find that you will need to use slightly more flour over-all to achieve the correct dough consistency.

Homemade Buttermilk Bread Recipe

Serving: 1 serving , Calories: 119 kcal , Carbohydrates: 21 g , Protein: 5 g , Fat: 2 g , Saturated Fat: 1 g , Polyunsaturated Fat: 0.3 g , Monounsaturated Fat: 0.4 g , Trans Fat: 0.002 g , Cholesterol: 21 mg , Sodium: 202 mg , Potassium: 68 mg , Fiber: 1 g , Sugar: 3 g , Vitamin A: 57 IU , Vitamin C: 0.004 mg , Calcium: 28 mg , Iron: 0.3 mg

Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!Buttermilk Bread is the perfect foil for a BLT, a turkey club, a PB&J, or a Bombay Sandwich. It’s also great for toast or just spread with a bit of butter, jam, or Quince Jelly. Or even just eaten all by itself. What I’m saying is, Buttermilk Bread is about to become your new best friend.

I did not grow up in a house where bread was baked. In fact, despite being an amazing cook, my mother is afraid of bread. No, she’s not a low-carb dieter or even a gluten-free devotee. It’s not actually eating bread that scares

Buttermilk Bread Recipe

Bear in mind that I’m talking about a professional foodie—once a restaurant critic and food writer—who routinely makes desserts with names that include words like “soufflé” and “brulée.” A woman who once called

In the kitchen, there are, in fact, only two things that intimidate my mother: The impending arrival of guests (see my previous post, Roasted Red Pepper Soup) and baking bread.

“That whole yeast thing just scares me, ” she shrugs. “And all that kneading and rising? I’m sure I’d do it wrong and, oh, I don’t know…” her voice trails off and suddenly she’s busily whisking a roux or butterflying a pork loin.

Plain Flour Bread Recipe (bread Without Yeast)

My mom is not alone in her bread-o-phobia. A lot of people dismiss any fleeting urges they might have to bake bread. They think it’s too difficult, time-consuming, or technically challenging.

But here’s a delicious secret: Freshly baked homemade bread is a cheap trick that never fails to impress precisely because most people never bother to try it.

The truth is, the simplest kitchen science leads to awe-inspiring results. Use the right flour and give your dough ample time to rise. In other words, just find a good recipe and follow the instructions. You will be pleasantly surprised and delighted by the fragrant, tasty, soul-satisfying loaves that issue forth from your own oven.

Gluten Free Farmhouse Buttermilk Bread

Our Magical Asiago Fig Bread, which you’ll find the recipe for in The Lazy Gourmet, is a perfect example of this: A no-knead bread that only requires lots of rising time.

This quick and easy Buttermilk Bread recipe is shockingly easy to make, and the whole thing can be done in an afternoon. Plus, it’s a great way to use up that quart of buttermilk you bought for a recipe that required only a few tablespoons—this one uses a whole cup and a quarter.

The most important thing I’ve learned in my bread-baking experiments over the years is that the flour you choose matters. What’s the difference between bread flour and all-purpose flour, you might ask? Bread flour has a higher protein content, and protein is what gives bread its loft.

Homemade Buttermilk Bread (two Loaf) Recipe

Made with bread flour will rise higher and develop an airier crumb. Using bread flour, which is available at any supermarket, in this recipe will give you a majestic loaf with a delicate crumb and a slightly crunchy crust.

This fluffy, slightly sweet, slightly tangy bread is the perfect foil for melty butter, peanut butter, jam, honey, or any other spread. It’s great for sandwiches and makes a fantastic bread pudding, too.

Oh, and did I mention that it is really easy to make and basically foolproof? I’m planning to bake up a loaf for my mom the next time she visits and really

Blue Ribbon Buttermilk Bread Machine Recipe

Adapted from Fast Breads by Elinor Klivans, via Leite’s Culinaria. Be sure to use bread flour (I like King Arthur Unbleached Bread Flour, which is widely available in supermarkets).

Serving: 1 Calories: 231 kcal Carbohydrates: 36 g Protein: 8 g Fat: 6 g Saturated Fat: 3 g Polyunsaturated Fat: 2 g Cholesterol: 32 mg Sodium: 279 mg Fiber: 2 g Sugar: 3 g

Robin Donovan is the creative force behind All Ways Delicious. She's a writer, recipe developer, photographer, and cookbook author with more than 40 books to her name, including the bestselling Ramen for Beginners, Ramen Obsession, and Campfire Cuisine. Her work has been featured in major publications, both print and digital, including MSN,

Homemade Buttermilk Bread

Hi! I’m Robin, a cookbook author, recipe developer, and obsessive home cook. I share  recipes from around the world that are easy, fresh, and irresistibly delicious. Let’s make every meal a flavor adventure! Read more…Whether making sandwiches or french toast, this easy yeast Buttermilk Bread recipe will be your families favorite home-made bread.  Simple ingredients flour, yeast, buttermilk and butter are mixed together to form two beautiful loaves of sandwich bread.

Because baking bread can be tricky you have to be exact with your measurements.  Sifting flour, using bread flour, making sure your yeast is active are all important ingredients you need for a successful loaf of bread.

Proof yeast with the right temperature of water or milk.  Active Dry yeast requires liquid temperature to be between 110-115 degrees.  Rapid Rise yeast requires 115-120 degrees and is usually mixed in with flour. Active dry yeast is proofed as in photo below and then added to dry ingredients.

Whole Wheat Buttermilk Bread

WHAT YOU ARE LOOKING FOR:  BUBBLING ACTION IN THE YEAST.  Your yeast will begin to bubble up and eventually rise up the glass measuring cup.   It will be foamy looking like this.  It is still rising and will continue to rise if I allow it, but I am ready to use it at this proofing point.  It shows me that the yeast is active and alive.  My bread will rise to perfection.

Using a stand mixer fitted with a dough hook will make kneading your bread a breeze.  If you don’t have a stand mixer, you will need to knead the dough by pushing and rotating the dough until the dough is smooth and elastic about 8-10 minutes. After kneading the dough, it is placed in a lightly oiled bowl to rise until double in size.

Punch dough down, turn onto floured board. Knead a couple of times, maybe 2 minutes to make dough smooth and satiny/elastic.  Be careful not to over flour the dough.  The dough will be tough if you use too much flour. Dough should not be sticky and move easily

Buttermilk Loaf Recipe (10 Different Variations)