This rustic buttermilk bread is everything you want in a homemade loaf—hearty yet tender, with a soft crumb and a golden crust. The buttermilk adds a subtle tang and extra moisture, making each slice flavorful on its own yet versatile enough to pair with savory meals or sweet spreads. Simple to prepare and deeply satisfying, it’s a timeless loaf you’ll want to bake again and again.
INGREDIENTS:
1 1/2 cups buttermilk, scalded and cooled to lukewarm
2 packages (5 teaspoons) active dry yeast
1 tablespoon sugar or honey
1/2 cup warm water (about 110°F)
4 cups bread flour
1 tablespoon salt
3 tablespoons melted butter
METHOD:
Scald the buttermilk by gently heating until just below a boil. Remove from heat and let cool to lukewarm.
In the bowl of a stand mixer (or a large mixing bowl), combine the warm water, yeast, and sugar (or honey). Stir gently and let sit for about 10 minutes, until foamy.
Add the cooled buttermilk, 2 cups of flour, salt, and melted butter to the yeast mixture. Using the paddle attachment, beat for 5 minutes until smooth.
Add 1 more cup of flour and continue mixing for 3 minutes.
Switch to the dough hook and add the final cup of flour. Mix on medium-low speed until a soft, elastic dough forms, about 5–6 minutes. (If mixing by hand: stir in the flour, then knead on a floured surface until smooth and springy, about 8–10 minutes.)
Transfer dough to a lightly oiled bowl, turning once to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
Punch down the dough and knead lightly by hand (or in the mixer on low) for 2 minutes. Let rest for 10 minutes.
Shape into a loaf and place in a greased 9 x 5-inch loaf pan.
Cover and let rise until nearly doubled, about 30–40 minutes.
Preheat oven to 375°F. Bake on the lower third rack for 40–45 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped. Remove from pan and cool on a wire rack before slicing.
BAKER’S NOTES:
Storage: Wrap cooled loaf tightly in foil or plastic wrap. Store at room temperature for up to 3 days.
Freezing: For longer storage, wrap well and freeze for up to 2 months. Thaw at room temperature, then refresh in a 325°F oven for 10 minutes.
Flavor Variations:
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Add 1 tablespoon of fresh herbs (like rosemary or thyme) to the dough.
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Sprinkle the top with sesame seeds, poppy seeds, or oats before baking.
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Swap 1 cup of bread flour for whole wheat flour for a heartier loaf.
