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Old-Fashioned Buttermilk White Bread

bread image
Buttermilk is often used in baking to give bread a softer crumb. With the added goodness of oats, this classic farmhouse bread is a real taste treat.
Yield 1 (9×5-inch) loaf



  • 3 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/3 cup quick rolled oats
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons table salt
  • 3/4 cup buttermilk
  • 1/4 cup plus 1 tablespoon water
  • 3 tablespoons vegetable oil


  • In stand mixer fitted with a paddle attachment, add 1 cup flour, yeast, oats, sugar and salt; mix well. In saucepan or microwave-safe dish, heat buttermilk, water and oil to 120-130°F. Add warm liquids to flour mixture. Blend on low speed for 30 seconds; beat on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare pan: Grease a 9×5-inch bread pan; set aside.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14×7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in prepared pan, seam side down. Cover; let rise until indentation remains after touching.
  • Preheat oven to 375°F.
  • Bake for 30 to 40 minutes until golden and internal temperature reaches 190°F. Remove from pan; cool on wire rack.


Get Bread Machine Method here.

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Review & Comments

Michele Corum | Reply

5 stars
My husband’s favorite homemade bread…it’s easy, tasty and holds up well for Day 2 French Toast!

Lindsay | Reply

Just made this for the first time. Left out the oatmeal and increased the flour to compensate. Wonderful hint of buttermilk tang and sweetness.

Helen | Reply

5 stars
I just made a loaf and it’s delicious! My children and husband loved it. I’ve followed several recipes and this one has received a new review from the family and I’ve been asked to make this one again…soon. Thank you!

Toni | Reply

This is my new everyday sandwich loaf – it’s so delicious and so easy. I doubled the medium-sized loaf (I never bake just one loaf of bread) and added 4 tablespoons of flax meal just to up the nutritional value. OH SO GOOD, but toasting takes it right over the top. Thanks for this great recipe.

Buttermilk bread – kruh s ukiseljenim mlijekom – Mirisna teka | Reply

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Lou Dubrule | Reply

5 stars
The bread was hearty, substantial in the mouth, and sturdy enough for a picnic sandwich. I look forward to a wonderful breakfast toast!

Li | Reply

5 stars
I just made rolls, they turned out wonderful. Thanks for the recipe.

Janice | Reply

5 stars
I used this bread recipe because I had extra buttermilk in the house and didn’t want it to go to waste. I made it in my bread machine, let it sit overnight and made monkey bread in muffin tins the following morning. It was wonderful.

Anonymous | Reply

5 stars
This bread is excellent. I was looking for buttermilk bread to use up some I had in the refrigerator, and I have made it three times in 4 days, giving several loaves away. My daughter said, ‘Mommy, this is the BEST sandwich ever…” I have changed it up a bit after the first time, using 1 cup of King Arthur white whole wheat flour and then 3 cups regular. The third time I added wheat germ, but kept the 1 cup wheat, 3 cups white ratio. Also, I used honey in place of sugar. It is very good. I prep it in my bread maker through the dough cycle, then shape, raise and bake in the oven. Definitely a keeper!

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