Soft Buttermilk Sandwich Bread

This easy buttermilk bread recipe will be your favorite recipe for homemade bread. It’s light and slightly sweet, and the bread has a soft inside and a nice golden outside, which makes it great for sandwiches or toast or to enjoy with some butter. What’s great is that it’s simple to make, even for beginners, and you’ll always get something that looks like it came from a bakery.

Prep Time:45

Cook Time:40

Rising time:2

Total Time:3 25

Equipment

9×5 inch loaf pan
Stand mixer with a dough hook attachment
Plastic wrap or a clean towel
Measuring cups and spoons
Pastry brush
Instant-read thermometer
Wire cooling rack
Nonstick cooking spray or oil (for greasing)
Clean, damp tea towel

Ingredients

3 cups all-purpose flour
¾ cup buttermilk (room temperature)
¼ cup water
2 tablespoons vegetable oil
3 tablespoons sugar
1 egg
1½ teaspoons salt
2¼ teaspoons instant or active dry yeast

For brushing the loaf

2 tablespoons melted butter

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Instructions

Mix the ingredients. Add the flour, buttermilk, water, vegetable oil, sugar, egg, salt, and yeast in the stand mixer bowl fitted with a dough hook or a large mixing bowl. Mix at low speed (or stir by hand) for 2-3 minutes until dough forms. The dough should come together and not stick to the sides or bottom of the bowl.
Knead the dough. Knead the dough on medium speed in the mixer (or knead by hand on a lightly floured surface) for 10-15 minutes until the dough is smooth, soft, and elastic. The dough is ready when it passes the “windowpane test”—if you stretch a piece of dough between your fingers, it should become thin and translucent without tearing. If the dough feels dry, add a teaspoon of water until moist but not sticky. If it’s too sticky, sprinkle in a little flour.
The first rise. Shape the dough into a smooth ball and place it in a clean, lightly oiled bowl. Then, cover the bowl with a clean, damp tea towel or plastic wrap and place it in a warm spot. Let the dough rise for about 60 minutes until it has doubled and looks puffy.
Shape into a loaf. Lightly grease a 9×5-inch loaf pan with nonstick spray. Turn the risen dough out onto a lightly floured surface. Then, gently stretch the dough into a rectangle, making the shorter side the same length as the longer side of the loaf pan (about 9×18 inches). Next, fold the top edges and start rolling the dough down, keeping it tight. Tuck the ends under and pinch the seam closed. Place the loaf, seam-side down, into the prepared loaf pan.
The second rise. Cover the loaf with heavily greased plastic wrap or a clean towel. Let it rise in a warm place for 45-60 minutes or until the dough has risen about 1 inch above the edge of the pan. Towards the end of the rising time, preheat your oven to 350°F (175°C).
Bake. Brush the top of the loaf with melted butter. Bake the loaf in the preheated oven for 35-40 minutes, or until the top is golden brown and the bread sounds hollow when tapped. If you have an instant-read thermometer, the internal temperature should reach 195-200°F (90-93°C).
Cool. Remove the bread from the oven and carefully turn it from the pan onto a wire rack. Let it cool completely before slicing.

Video

Notes

Whether you’re using quick-rise or traditional yeast, it’s crucial to use it before it goes bad. Yeast gets weaker as it ages; old yeast can stop your bread from puffing upright. Always check the use-by date before you start, and keep your yeast in the fridge or freezer to make it last longer.

If your buttermilk, water, or eggs are too cold, they might slow down the yeast, making your dough rise slower. It’s best to let these ingredients warm up before mixing them in.

You can put baking paper at the bottom to avoid the dough sticking to the pan. This trick helps you get the bread out easily after it’s done, with no mess or sticking.

Putting some melted butter over the top of your bread before and after baking can make it taste better and keep the crust soft. If you like the crust to look shiny, try brushing on some egg wash (mix an egg with a bit of water) instead.

Even though it’s hard to wait, let the bread cool down completely on a rack before you slice it. If you cut it too soon, the inside might be sticky and less light and airy.

This bread recipe is also great for adding different flavors. You can stir in some herbs, seeds, or a bit of grated cheese for something different. Just make sure not to add too much extra stuff that could make the dough heavy.

Nutrition

Servings: slices

Calories: 116kcal

Author: Katie

There’s nothing quite like the satisfaction of pulling a fresh loaf of bread out of the oven. It’s perfect for every day – whether I’m making sandwiches, pairing it with a warm bowl of soup, or just toasting a slice to enjoy with butter and jam. Its slight sweetness and soft texture make it a favorite in my house, and surprisingly, it’s easy to make. There’s no need for complicated steps with this recipe. I give the dough enough time to rise and end up with a perfectly light and fluffy loaf worth every minute of the wait.

Check out this buttermilk sourdough bread recipe for another great take on baking with buttermilk.

I hope it becomes a favorite for you, too.

Tips for the Best Buttermilk Sandwich Bread

Using too much flour can make your bread heavy. Spoon flour into the measuring cup and scrape the excess with a knife to measure flour correctly. Avoid scooping directly from the bag, as it compacts the flour, and you might end up with too much.
You often want a slightly wet and sticky dough for good bread. If it sticks too much when you’re working with it, dusting your hands or the counter with a bit of flour can help, but be careful not to add too much flour, or your bread will become heavy.
The dough can be a bit fussy, depending on how moist or dry your kitchen is. If the dough feels too dry, add a little water, just a teaspoon at a time, until it feels softer. If it’s sticking too much, a little extra flour can fix it, but only add a small bit to avoid making it too heavy.
For dough to rise well, it needs a warm place without any drafts. If your kitchen is on the cooler side, try putting the dough somewhere warmer near a sunny window or in an oven that’s turned off but with the light on to give off a little warmth. You can even warm the oven with a pot of boiling water placed inside to make it nice and cozy for the dough.
If you live at high altitudes, you might need to adjust your approach a little for best results. For more tips on baking at high altitudes, check out this helpful guide on high-altitude baking.
Letting the dough rise as much as needed to be light and fluffy is important. Even if you’re in a hurry, don’t cut the rise time short; otherwise, your bread might be too dense. Being patient is important here.
After the dough has risen, handle it gently. You don’t want to press out all the air that’s made it nice and light.
If you’re unsure whether the bread is done baking, knock on the bottom of the loaf. It should sound empty. For an extra check, you can stick a thermometer in it—the inside should be between 195-200°F to be just right.

Key Ingredients and Tool

Here’s everything you need to have to make this bread perfect:

Buttermilk: Its mild acidity makes the bread tender and adds a light, tangy taste. If you don’t have buttermilk, mix 1 tablespoon of vinegar or lemon juice with ¾ cup of milk as a quick fix. Wait 5 minutes before using it.
Instant yeast: If you only have active dry yeast, that’s fine too; it just make take a bit longer to rise.
Vegetable oil: This helps keep the bread soft. You can swap it for melted butter or olive oil for a different taste. No vegetable oil? Use the same amount of melted butter or olive oil.
All-purpose flour: It forms the base of your bread, giving it the right structure. If you like, bread flour can be used for a chewier texture, but the recipe is meant for all-purpose flour.
Stand mixer with a dough hook: It makes kneading sticky dough much easier. Kneading by hand is fine if you don’t have one, though it will take 10-15 minutes to get consistency.
Pastry brush: Brushing melted butter on the loaf before baking gives it a golden crust that’s tasty and soft. It’s a small thing that makes a big difference.
Instant-read thermometer: This is unnecessary, but it helps make sure your bread is perfectly baked. Aim for an internal temperature of 195-200°F.

Even though these items and ingredients are simple, they’re crucial for making your homemade bread as good as possible.

USA Pan Nonstick Standard Bread Loaf Pan, 1 Pound, Aluminized Steel Handmade Reusable Cotton Fabric Bowl Covers – Two Layers of Fabric (Set of 3, Red plaid-2) Hampton Forge Epicure Bread Knife, Black

Serving Suggestions

Make a sandwich with tuna salad or chicken salad or slice it for toast. Anything you’d use white bread for!

Troubleshooting and Help

Can I make this bread without a stand mixer?

Absolutely! You can knead the dough by hand if you don’t have a stand mixer. Just be prepared to knead for about 10-15 minutes until the dough is smooth and elastic. It’s a bit of a workout, but totally doable!

Can I use whole wheat flour instead of all-purpose flour?

You can, but keep in mind it will change the texture. Whole wheat flour tends to make bread denser, so I’d recommend starting with half whole wheat and half all-purpose to keep it soft.

What if my dough isn’t rising?

This usually happens if the yeast is old or your kitchen is too cold. Make sure your yeast is fresh, and try placing the dough in a warmer spot, like inside an oven that’s turned off but has the light on or near a sunny window.

What can I do if my crust is browning too quickly?

If the top of your loaf gets too dark before baking, tent it loosely with aluminum foil for the rest. This will protect the crust while the inside finishes baking.

Can I add mix-ins like herbs or cheese?

Definitely! You can fold in fresh herbs, shredded cheese, or seeds when you shape the dough into a loaf. Don’t go overboard—about ½ cup of mix-ins should do the trick, so you don’t weigh down the dough. If you’re a fan of homemade bread, you might also love this classic sourdough white sandwich bread, which offers that signature sourdough tang with the same soft texture.

Can I make the dough ahead of time and bake it later?

Yes, you can! After the first rise, cover the dough tightly and refrigerate it overnight. The next day, let it return to room temperature, shape it, and allow it to rise again before baking. It’s a great way to save time!

These additional tips should help with any issues while making this recipe. Feel free to ask if anything else comes up! 🙂

Storage Instructions

To store your bread, let it cool completely before placing it in an airtight container or a plastic bag. It will stay fresh at room temperature for up to 3 days.

If you’d like to freeze the bread, allow it to cool fully, then wrap it tightly in plastic wrap and cover it with aluminum foil. You can freeze it for up to 3 months.

When you’re ready to use it, thaw it at room temperature before slicing or serving. For best results, freeze the loaf whole rather than in slices to help preserve its texture.

This recipe is easy to make and works for any event – a family meal, a weekend snack, or a homemade sandwich. You won’t have trouble finding the ingredients, and with a bit of patience, it will give you a soft, golden loaf you’ll want to make repeatedly. Baking bread at home is a unique experience, and I hope this recipe encourages you to try it more often. Enjoy your baking!

close up view of cut loaf of fluffy buttermilk bread.

7 Comments

Bek says:

September 26, 2024 at 10:42 am

Can you use something other than vegetable oil, like coconut or olive oil?

1. Katie Shaw says:
  
  September 26, 2024 at 12:27 pm
  
  olive oil or melted butter are both fine, I’d lean towards light olive oil if you’d got that. 🙂
  
Nancy Morgan says:

September 24, 2024 at 9:29 pm

I’m excited to try this recipe. I saw that the buttermilk should be at room temperature, but do any of the other liquids need to be warmed to help the yeast bloom? Thanks.

1. Katie Shaw says:
  
  September 25, 2024 at 5:48 am
  
  no the others should be fine! I recommend instant yeast if you can get some, it’s much less finicky about temp!
  
Sarah says:

February 24, 2024 at 7:26 am

loved! easy, quick and family loved it too

Kristie says:

January 26, 2024 at 1:01 pm

Can you substitute the sugar for Honey in this recipe? I love baking bread but find it hard to find recipes with honey instead of sugar.

1. Katie Shaw says:
  
  January 27, 2024 at 1:16 pm
  
  hi kristie, honey would be perfect in this recipe! same amount as the sugar but hold back just a tad of the buttermilk at first 🙂