A tender, golden loaf of buttermilk bread with a soft, fluffy crumb and delicate flavour — perfect for toasting or enjoying with butter.
Description
This classic sandwich loaf has a smooth golden-brown crust and a light, airy interior. The buttermilk gives the bread a subtle tang and keeps the crumb exceptionally soft and moist. Sliced while slightly warm, it pulls apart gently and pairs beautifully with a simple spread of butter. Ideal for everyday toast, sandwiches, or breakfast.
Yield
1 standard loaf (about 10–12 slices)
Ingredients
- 3 cups (375 g) bread flour or all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 ½ tsp salt
- 2 tsp (7 g) instant yeast
- 1 cup (240 ml) buttermilk, lukewarm
- ¼ cup (60 ml) warm water
- 3 tbsp (45 g) unsalted butter, softened
- 1 large egg (optional, for richer dough)
- Extra butter for brushing
Instructions
- Mix the dough
In a large bowl, combine the flour, sugar, salt, and yeast. Add the lukewarm buttermilk, warm water, softened butter, and egg (if using). Mix until a soft dough forms. - Knead
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should feel soft and slightly tacky. - First rise
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size. - Shape the loaf
Gently punch down the dough. Shape it into a smooth loaf and place it in a greased 9×5-inch (23×13 cm) loaf pan. Cover and let rise again for 45–60 minutes, until the dough has risen just above the rim of the pan. - Bake
Preheat the oven to 350°F (175°C). Bake for 30–35 minutes, until the top is golden brown and the loaf sounds hollow when tapped. If the top browns too quickly, tent loosely with foil. - Finish
Remove from the pan and brush the top with melted butter while still hot for a soft, shiny crust. Let cool on a wire rack for at least 30 minutes before slicing.
Tips
- Buttermilk makes the crumb especially tender — do not substitute with regular milk if possible.
- Best eaten the same day or toasted the next day.
- Store in an airtight bag at room temperature for up to 2–3 days, or freeze slices for longer storage.
