A soft, tender, slightly tangy sandwich loaf with a beautiful golden crust.
Ingredients (makes 1 standard 9×5-inch loaf)
- 1 cup (240 ml) buttermilk, warmed to about 110°F / 43°C
- 2 Tbsp (25 g) sugar or honey
- 2¼ tsp (7 g) instant yeast
- 3 Tbsp (42 g) unsalted butter, softened
- 1 large egg, room temperature (optional for richer dough)
- 1½ tsp salt
- 3–3¼ cups (360–390 g) bread flour or all-purpose flour
Instructions
- Make the dough
In a large bowl or stand mixer, combine the warm buttermilk, sugar, and yeast. Let sit 5 minutes until foamy.
Add the softened butter, egg (if using), salt, and 3 cups flour. Mix until a soft dough forms, then knead 6–8 minutes until smooth and elastic. Add a little more flour only if the dough is very sticky. - First rise
Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1–1½ hours. - Shape
Punch down the dough and shape it into a tight loaf. Place it seam-side down in a greased 9×5-inch loaf pan. - Second rise
Cover and let rise until the dough has risen about 1 inch above the rim of the pan, 45–75 minutes.
Preheat the oven to 350°F (175°C). - Bake
Bake for 30–40 minutes, until deep golden brown and the internal temperature reaches 190–195°F (88–90°C). Tent with foil if the top browns too quickly. - Cool
Remove from the pan immediately and cool completely on a wire rack before slicing (at least 1 hour).
Tips
- For a shiny, soft crust like the one in the photo, brush the hot loaf with melted butter right after baking.
- Buttermilk gives a subtle tang and very tender crumb. If you don’t have buttermilk, use regular milk mixed with 1 Tbsp lemon juice or vinegar and let it sit 5 minutes.
- Bread flour gives better structure; all-purpose flour yields a slightly softer loaf.
- Stores well for 3–4 days at room temperature; freezes beautifully.
Soft, slightly tangy, and delicious. Enjoy!
