This is a soft, tender white loaf with a fine, even crumb and golden crust — exactly like the steaming bread in your photo. Buttermilk keeps it extra soft and adds a subtle tang.
Ingredients (1 standard loaf)
- 1 cup (240 ml) buttermilk, warmed to about 110°F / 43°C
- 2 Tbsp (25 g) granulated sugar (or honey)
- 2¼ tsp (7 g) instant or active dry yeast
- 3 Tbsp (42 g) unsalted butter, softened
- 1 large egg (optional, for richer color and softness)
- 3½ cups (420 g) bread flour or all-purpose flour (start with 3¼ cups / 390 g)
- 1½ tsp salt
Optional finish
- 1 Tbsp melted butter for brushing the hot loaf
Instructions
- Mix the dough
In a large bowl or stand mixer, combine the warm buttermilk, sugar, and yeast. Let sit 5–10 minutes if using active dry yeast (until foamy).
Add the softened butter, egg (if using), flour, and salt. Mix until a soft dough forms. - Knead
Knead by hand or with a dough hook for 8–10 minutes until the dough is smooth, soft, and elastic. It should feel slightly tacky but not sticky. Add a spoonful of flour only if needed. - First rise
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1½ hours until doubled. - Shape
Gently deflate the dough. Shape it into a smooth loaf and place it seam-side down in a greased 8½ × 4½-inch or 9 × 5-inch loaf pan. - Second rise
Cover and let rise 45–75 minutes until the dough has risen about 1 inch above the rim of the pan. - Bake
Preheat oven to 350°F (175°C).
Bake for 30–38 minutes until the top is deep golden brown and the internal temperature reaches 190–195°F (88–90°C). Tent with foil after 20 minutes if browning too quickly. - Finish & cool
Immediately brush the hot loaf with melted butter if desired for a soft, shiny crust.
Cool in the pan 10 minutes, then turn out onto a wire rack. Let cool at least 1 hour before slicing.
Tips for the softest results
- If you don’t have buttermilk, make a quick substitute: add 1 Tbsp lemon juice or white vinegar to 1 cup milk and let it sit 5–10 minutes.
- Bread flour gives better structure; all-purpose works very well too.
- A slightly soft dough produces a more tender crumb — avoid adding extra flour.
- Store in an airtight bag at room temperature for 3–5 days, or freeze slices.
This recipe produces the classic soft buttermilk loaf that matches the look and texture in your photo. Enjoy it warm with butter!
