Soft Buttermilk Bread
This homemade buttermilk bread is exceptionally soft, tender, and lightly tangy. Its fluffy crumb and buttery golden crust make it a wonderful everyday sandwich and toast bread.
Ingredients
Method
- Combine the warm water, yeast, and sugar. Rest for 5–10 minutes.
- Stir in the warm buttermilk, 6 tablespoons melted butter, and salt.
- Add 6 cups flour and mix.
- Gradually add enough remaining flour to form a very soft, slightly tacky dough.
- Knead for 8–10 minutes, until smooth and elastic.
- Place in a greased bowl, cover, and rise until doubled, approximately 60–75 minutes.
- Grease two 9-by-5-inch loaf pans.
- Divide the dough evenly, shape into loaves, and place in the pans.
- Cover and rise for 35–50 minutes.
- Preheat the oven to 350°F.
- Bake for 30–35 minutes, until golden and approximately 190°F inside.
- Remove from the pans and brush with the remaining melted butter.
- Cool completely on a wire rack.
Notes
Warm the buttermilk gently; overheating may cause separation and can damage the yeast.
Keep the dough soft for the most tender crumb.
Store for up to 4 days or freeze for up to 3 months.
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