Description
A pillowy, tangy quick bread made possible by buttermilk’s acidity, offering a tender crumb and golden crust in under an hour. Perfect for toasted slices, cheese boards, or savory breakfast sandwiches.
Ingredients
4 cups bread flour
1½ cups buttermilk
½ cup warm water, 110°F
½ cup unsalted butter, melted
¼ cup white sugar
½ teaspoon baking soda
2 packages active dry yeast
2 teaspoons salt
Instructions
Preheat oven to 375°F (190°C)
In a large bowl, combine bread flour and baking soda, stirring well.
In a separate bowl or measuring jug, mix warm water and melted butter until emulsified.
Stir in buttermilk, ensuring the mixture is smooth.
Add sugar, salt, and dissolved yeast (if used) to the wet mixture.
Gradually combine wet and dry ingredients until a soft, pliable dough forms.
Turn onto a floured surface and knead briefly until no longer sticky.
Shape into 2 loaves and place on a baking sheet.
Bake for 35 minutes or until golden and hollow-sounding.
Cool on a wire rack before slicing.
Notes
Avoid alcohol-based buttermilk beverages. Use plain buttermilk for authenticity.
Unsalted butter ensures salt levels remain balanced.
Adjust sugar to 1 tbsp for bolder tanginess.
Replace active dry yeast with 3 tbsp nutritional yeast for vegan baking.
Let bread cool completely before storing to avoid moisture buildup.
Best served warm with soft butter or as a base for French toast.
- Prep Time: 20
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (40g)
- Calories: 160
- Sugar: 3g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 0.6g
- Protein: 4g
- Cholesterol: 10mg