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Fresh Buttermilk Bread


Fresh Buttermilk Bread

Fresh Buttermilk Bread

Photo © Elizabeth Yetter

This easy yeast bread recipe is made with fresh buttermilk. The bread is so delicious, you and your family will want it all the time. This recipe makes two loaves, but you can double up the recipe and freeze three of the loaves for later in the week, like I do. Just remember to allow the loaves to cool completely before wrapping and freezing.

Yield: 2 loaves.

Prep Time: 2 hours, 30 minutes

Cook Time: 40 minutes

Total Time: 3 hours, 10 minutes


  • 1/4 cup water, room temperature
  • 1 Tbsp or 2 packets (1/2 oz) active dry yeast
  • 2 cups fresh buttermilk, room temperature
  • 4 Tbsp butter or margarine
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 5 cups bread flour, about


  1. In a large bowl, mix water and yeast. Add buttermilk, butter, sugar, salt, and baking soda. Stir. Add 3 cups of flour and mix well. Slowly add in remaining flour, enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in large greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.

  2. Punch down dough. Turn dough out onto lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Cover bread with a clean cloth and let it rest for another 15 minutes. Divide dough into two equal halves. Shape each half into a loaf. Place each loaf into a greased 9 x 5-inch bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.

  3. Bake loaves at 350 degrees F for 40 minutes or until the bread is golden brown. Remove each loaf from pan and let cool on rack.

Bread Baking Tips:

  1. You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk.

  2. Milk can be replaced with soy milk.

  3. Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.

  4. Spraying loaves with water while they bake will produce a crispy crust.

  5. Brush loaves with egg white before baking to produce a shiny crust.

  6. Brush loaves with milk before baking to produce a dark, shiny crust.

  7. Brush loaves with butter immediately after baking to produce a soft crust.

  8. Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe..
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