Two-Loaf Buttermilk Bread

Slice of buttermilk bread, spread with butter
StockFood/Newedel, Karl/Riser/Getty Images
  • Total: 3 hrs 45 mins
  • Prep: 3 hrs
  • Cook: 45 mins
  • Yield: 2 loaves (32 servings)
Nutritional Guidelines (per serving)
33 Calories
2g Fat
4g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 loaves (32 servings)
Amount per serving
Calories 33
% Daily Value*
Total Fat 2g 2%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 271mg 12%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Protein 1g
Calcium 16mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The buttermilk in this bread recipe gives the bread a rich texture and buttery flavor. You can use either fresh buttermilk or buttermilk powder. The rich taste is the same for either type of buttermilk. If you can’t get a hold of buttermilk, mix one tablespoon of vinegar or lemon with one cup milk.


  • 1 cup water (room temperature)
  • 3 tablespoons butter
  • 1/2 cup water (room temperature)
  • 1 package active dry yeast
  • 1 cup buttermilk (or 1 cup water and 4 tablespoons buttermilk powder)
  • 2 tablespoons honey
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1/2 teaspoon apple cider vinegar
  • 6 cups bread flour

Steps to Make It

  1. Gather the ingredients.

  2. In a small saucepan, heat 1 cup water and 3 tablespoons butter over medium heat until butter is melted. Remove from heat and allow to cool until warm.

  3. In a small bowl, add 1/2 cup warm water and the dry yeast. Stir yeast until it is dissolved. Set bowl aside and continue with the next step.

  4. In a large bowl, mix buttermilk, honey, sugar, salt, and vinegar. When the butter water is warm to the touch, pour it into the large bowl. Add yeast water.

  5. Begin adding bread flour one cup at a time.

  6. When the dough is too stiff to mix with the wooden spoon, about 5 cups, turn out onto a floured board.

  7. Knead in the remaining flour until the dough is firm and smooth.

  8. Put the dough in a buttered bowl and flip dough so that the top of it is lightly buttered. Cover and let rise until double in size, about 45 to 60 minutes.

  9. Punch down dough and turn out onto a floured board. Knead bubbles out of dough.

  10. Divide dough into two equal halves.

  11. Preheat oven 375 F. Form dough into two loaves. Place in buttered bread pans.

  12. Cover and let rise until double in size, about 30 to 45 minutes

  13. Melt 1 tablespoon of butter. Brush butter on to bread tops. Using a sharp knife, make three light slashes across the bread tops.

  14. Place in oven and bake for 45 minutes or until golden brown. Remove from pans and let cool on a rack or dishtowel.


  • For a beautiful bread, you can braid the bread dough.
  • Use bottled spring water instead of tap water to make your bread. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.
  • Brush loaves with butter immediately after baking to produce a soft crust.
  • Brush loaves with milk before baking to produce a dark, shiny crust.
  • Brush loaves with egg white before baking to produce a shiny crust.
  • Spraying loaves with water while they bake will produce a crispy crust.
  • When honey is added to bread dough, it helps protect the baked bread's moisture.