Bread Machine Buttermilk Bread

Warm, homemade bread, fresh from the oven, without any of the kneading and fuss? Umm, yes, please! In this bread machine buttermilk bread recipe, the machine does all the work, leaving you with a tender loaf that’s a little tangy and perfect for everything from sandwiches to toast.

Prep Time:10

Cook Time:3

Total Time:3 10

Equipment

Bread machine

Ingredients

1 cup buttermilk warmed (around 110°F)
2 tablespoons unsalted butter softened
1 tablespoon honey
3 cups bread flour
1 1/4 teaspoons salt
2 teaspoons active dry yeast

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Instructions

Layer ingredients. Place the ingredients in the bread machine pan in the order recommended by the manufacturer. Generally, liquids go first (buttermilk, butter, honey), followed by the flour, yeast, and salt.
Select settings. On your bread machine, choose the basic or white bread cycle, set the crust preference (light, medium, or dark), and start the machine.
Check the dough. During the first kneading cycle, check the dough. It should form a soft ball. If it’s too sticky, add flour, 1 tablespoon at a time; if it is too dry, add buttermilk or water in small amounts.
Wait. Let the bread machine do its work. The cycle typically takes 2.5 to 3 hours.
Cool. Once the bread is finished baking, carefully remove it from the machine and let it cool on a wire rack for about 30 minutes before slicing.

Notes

Sweetener is flexible: You can swap honey for maple syrup or sugar if you prefer a slightly different flavor profile.

Nutrition

Servings: loaf

Calories: 1787kcal

Author: Katie

I gotta tell ya, this bread recipe is a lifesaver in my house. It’s so easy to toss everything in the bread machine and let it do its thing. And that tender, slightly tangy flavor? It’s just perfect. We love it toasted for breakfast or alongside a big bowl of soup on a chilly night.

front shot of bread on cutting board with one slice cut off to the left side.

It’s simple, comforting, and makes our farmhouse feel extra cozy.

Bread Making Tips

Measure Carefully: Use a kitchen scale for the flour if you have one, ensuring accuracy.
Warm Buttermilk: Don’t skip this step! It’s essential for yeast activation.
Check the Dough: Take a peek during the first kneading cycle. It should be a smooth ball, not too sticky or dry.
Cool Completely: Resist the urge to slice into the warm loaf. Let it cool on a wire rack to prevent a gummy texture.
Don’t Overfill: To prevent spills, keep the dough below the “MAX” line in your bread machine.

Key Ingredients and Tools

Here are some important tools and ingredients for this simple recipe:

Buttermilk. This gives the bread that lovely tang and keeps it soft and tender. You’ll usually find it near the milk and yogurt in your grocery store.
Bread machine. This handy gadget does all the hard work for you – kneading, rising, the whole shebang. If you don’t have one, you can still make this bread the old-fashioned way, but it’ll take more elbow grease.
Bread flour. I use this instead of regular flour because it has more protein, which helps the bread rise and gives it a nice structure.
Active dry yeast. This is what makes the bread rise and gives it that airy texture. Make sure it’s fresh, or your bread might not rise as well.

If you don’t have a bread machine, I highly recommend them! They are great for lots of recipes, like homemade burger buns.

Serving Suggestions

Serve with a crockpot potato soup, a fresh salad, or toasted with butter or jam.

Troubleshooting and Help

Help! My dough is too sticky!

Don’t worry; that happens sometimes. Sprinkle in a little extra flour, a tablespoon at a time, until the dough forms a smooth ball and doesn’t stick to the sides of the pan.

Can I use a different type of flour?

You can experiment, but bread flour is better for this recipe because of its higher protein content. All-purpose flour can work in a pinch, but you might not get the same rise.

My bread didn’t rise very much. What happened?

A few things might have caused this: your yeast could be old, the buttermilk might not have been warm enough, or the dough was too dry. Make sure to use fresh yeast and warm the buttermilk to about 110°F before adding it to the bread machine.

My bread machine doesn’t have a basic or white bread cycle. What do I do?

No worries! If your bread machine has a “quick bread” or “sandwich bread” cycle, that should work just fine. You might want to check the dough during the kneading cycle to make sure it’s not too wet or dry.

If you have more questions about using your bread machine, check out this helpful article from King Arthur Baking.

Storing Leftovers

Room Temperature:

Once the bread has cooled completely, pop it into an airtight container or bread bag.
This will keep it fresh for 2-3 days on your countertop.

Freezing:

If you want to enjoy your bread later, slice it up and wrap each slice individually in plastic wrap.
Then, place the wrapped slices in a freezer-safe bag or container.
Frozen bread will stay good for up to 3 months.
When you’re ready to eat it, thaw a slice or two at room temperature or pop them in the toaster for a quick warm-up.

A note on freezing the whole loaf:

While you can freeze the whole loaf, it might be trickier to thaw evenly. If you do freeze it whole, make sure it’s tightly wrapped to prevent freezer burn.

I hope you enjoy this recipe. Baking your own buttermilk bread doesn’t have to be complicated. With this easy recipe and your trusty bread machine, you’ll enjoy warm, homemade slices in no time.

Bread Machine Buttermilk Bread