Homemade Buttermilk Bread
This simple loaf is enriched with buttermilk for a slight tang, lightly sweetened, and has a soft texture that makes it at home on the dinner table. Watch how-to video for hand-kneading tips.
Yield: One 9x5-inch loaf
- 3¾ cups (469 grams) plus ⅓ cup (42 grams) all-purpose flour, divided
- 3 tablespoons (36 grams) granulated sugar
- 1 tablespoon (9 grams) kosher salt
- 1 (0.25-ounce) package (7 grams) Platinum Yeast
- ¼ teaspoon (1 gram) baking soda
- ¾ cup (180 grams) whole buttermilk
- ½ cup (120 grams) water
- 3 tablespoons (42 grams) unsalted butter, cubed
- Stand Mixer:
- Step 1. In the bowl of a stand mixer, whisk together 1¼ cups (156 grams) flour, sugar, salt, yeast, and baking soda by hand.
- Step 2. In a medium saucepan, heat buttermilk, ½ cup (120 grams) water, and butter over medium-low heat, stirring occasionally, until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm buttermilk mixture to flour mixture; using the paddle attachment, mix at medium-low speed until combined. Reduce mixer speed to low, and gradually add 2½ cups (313 grams) flour, mixing just until combined and stopping to scrape sides of bowl.
- Step 3. Switch to the dough hook attachment. Knead at low speed until a soft, somewhat sticky dough forms, 10 to 12 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ⅓ cup (42 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out onto a lightly floured surface, and shape into a smooth round.
- Step 4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
- Step 5. Spray a 9x5-inch loaf pan with cooking spray.
- Step 6. Punch down dough, and let stand for 10 to 15 minutes. Lightly press dough into a 10x8-inch rectangle, short side closest to you. Fold top third of dough to center, pressing with heel of hand to seal. Stretch and fold top corners to center, pressing with heel of hand to seal. Starting with top edge, fold dough, about 1½ inches at a time, pressing to seal each time with heel of hand before folding again. Repeat until you have a tight cylinder, about 3 times. Place dough, seam side down, in prepared pan. Gently press dough flat to make sure it’s even and fills pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until almost doubled in size, 20 to 30 minutes.
- Step 7. Preheat oven to 350°F (180°C).
- Step 8. Bake until an instant-read thermometer inserted in center registers 205°F (96°C), 35 to 40 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- By Hand:
- Step 1. In a large bowl, whisk together 1¼ cups (156 grams) flour, sugar, salt, yeast, and baking soda.
- Step 2. In a medium saucepan, heat buttermilk, ½ cup (120 grams) water, and butter over medium-low heat, stirring occasionally, until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm buttermilk mixture to flour mixture, and whisk together until combined. Add 2½ cups (313 grams) flour, stirring with a wooden spoon or spatula until a shaggy dough forms. Turn out dough onto a lightly floured surface. Using floured hands, flatten dough until about 1 inch thick. Fold dough in half toward you; using the heels of your hands, push dough away. Turn 90 degrees, and repeat procedure until smooth and elastic, about 5 minutes, lightly flouring surface and hands as needed.
- Step 3. Proceed with recipe starting with step 4 for stand mixer directions.
Video tutorial: How to Knead Bread by Hand