Blue-Ribbon Buttermilk Bread Machine Recipe

Sneak Preview: This Buttermilk Bread Machine recipe makes a soft white sandwich loaf. Skip the hassle of kneading. Let your bread machine do the job instead. Shape the dough by hand and bake in your oven for a blue-ribbon loaf.

As an Amazon Associate, I earn from qualifying purchases.

Have you tried the basic white-bread recipe in your bread machine manual? I have a better idea if you weren’t in love with it. Try this buttermilk white-bread loaf and rest assured your efforts will reap mouth-watering rewards.

My two grandsons pronounced it the “best bread you’ve ever made.” But, of course, serving it alongside a big jar of Nutella didn’t hurt.

No worries if you don’t have a bread machine or bread maker. See the recipe notes for making this recipe by hand or with a stand mixer.

Happy Bakers Speak Up

After several years of working on bread, mostly since March 13, 2020, this was the first 100% successful loaf! …This time I used your recipe and tips for Buttermilk Bread and used the machine for the dough only. This is a perfect loaf! Thank you so much!“–SHANA

Can I Make This Recipe from Beginning to End in a Bread Machine?

Yes. I call it “one-button” bread. If you are a new bread machine owner, you may think that was the only reason you bought a bread machine.

If all you need is bread to toast for breakfast or make jelly sandwiches for the kids, the one-button loaf might be good enough.

If you appreciate excellent bread or want to give your bread away, consider using the DOUGH cycle to mix the dough. Then, bake the loaf in your conventional oven for a much nicer crust and crumb texture. Keep reading for more details.


Why I Prefer To Make Bread with the Dough Cycle

Check out the comparison pictures below. The buttermilk sandwich bread baked in a bread machine is on the left. The bread on the right was mixed in a bread machine but shaped by hand and baked in a conventional oven.

bread baked in a bread machine compared to bread baked in the ovenPin
“One-button bread” on the left has a dark-colored (and rather tough) crust compared to the bread on the right.

Also, compare the internal texture. The bread on the left is dense at the bottom and light and airy, with larger holes at the top. The bread on the right is more even throughout and has a lovely circular pattern that will prevent it from turning into crumbs when you make a sandwich.

hole in the bottom of the bread machine-baked bread compared to oven-baked bread breadPin
You can’t escape the paddle hole(s) in bread-machine-baked bread.

But you can reduce the size by catching the bread at the right time. Remove the paddles before the last rise and subsequent bake. Again, compare each loaf’s thickness, texture, and crust color.

texture of bread machine-baked bread compared to texture of bread machine bread.Pin
The texture of one-button bread will always lean towards crumbly. This is because the machine can’t form and shape the dough properly using only paddles.

I tore each of the slices above by hand. You can see that the bread on the left tore unevenly. The bread on the right came apart along the original fold lines I made when shaping it.

Avoid dense loaves, crater tops, uneven browning, and cardboard crusts! Instead, use a bread maker for mixing and kneading only. Then, you do the shaping and baking for superior results.–a Paula-ism


Ingredients and Substitutions

  • BUTTERMILK: Buttermilk is the secret sauce in this recipe. It contributes to tanginess, tenderness, and moisture. No buttermilk in the house? Use powdered buttermilk.
    • Another great substitute is yogurt whey + 3 tablespoons of dried milk powder. Or, try sour cream or yogurt thinned with some milk until it’s the consistency of buttermilk.
    • Note: It is unnecessary to warm the buttermilk before you add it to the bread machine pan. The friction of the bread machine paddles will warm up the dough in a hurry.
    • Not a fan of buttermilk? Make this recipe with dairy or non-dairy milk, such as almond or coconut milk. Your bread will still be fabulous, although you should probably change the name. 😜
  • SUGAR: The granulated sugar in this recipe is negotiable. You need some for the yeast to snack on, but feel free to cut back to 1 tablespoon. If your sweet tooth is aching, add an extra tablespoon of sugar. Know that adding more sugar can slow down the rising process.
    • Substitute honey for sugar.
  • SALT: This recipe calls for table salt or sea salt. Add at least another ¼ teaspoon if you want Kosher salt. It’s OK to experiment with reducing the salt, but cutting it out completely may result in unexpected consequences.
  • BUTTER: A little fat goes a long way in making the crust tender and the crumb moist. Substitute vegetable oil if you prefer.
    • Note: Chopping the butter finely makes it unnecessary to warm the butter.
  • EGG: Adding an egg adds a touch of richness to any bread recipe. If you prefer to skip the egg, add more buttermilk to compensate for it.
  • FLOUR: Use all-purpose white flour or bread flour. White flour will produce softer bread. Bread flour will make a sturdier and chewier product that will rise a bit higher.
    • Note that bread flour absorbs more liquid than all-purpose flour. You MAY need to add more liquid. Always check your dough while it’s kneading in the bread machine to see if you need to add more liquid or flour to make the dough stick to the side and pull away cleanly.
    • I have not experimented with whole-grain flour in this recipe. If you do, be aware that it will make the bread heavier depending on the ratio of wheat flour to white flour.
  • YEAST: I always specify bread machine or instant yeast in my bread machine recipes. It’s easier and doesn’t need to be “bloomed” or dissolved first.

How To Make a Buttermilk Bread Machine Loaf

loading the bread machine pan before starting.Pin
Add all ingredients in the order listed to the bread machine or bread maker pan.
smooth dough that has been kneaded in the bread machine.Pin
Select the DOUGH cycle. The dough should stick to the side, then pull away cleanly as it approaches the end of the kneading cycle. Check it around 15-18 minutes after starting the machine. You may need to add more liquid or flour to make it right. See specifics in the recipe.
pulling the dough out of the machine at the end of the DOUGH cycle.Pin
When the DOUGH cycle ends, pull the dough out of the machine onto a lightly floured surface. I like using a silicone baking mat because it’s easy to pick up, wash, or throw into the dishwasher.
Rolling out the ball.Pin
Shape the dough into a rectangle.
Rolling out the dough and compressing all the bubbles.Pin
Be sure to squash or pinch out any obvious bubbles on the sides, as you see here. They can leave a small hole or tunnel in your bread after baking.
Rolling the ball into a cylinder.Pin
Starting from the short end closest to you, roll the dough into the shape of a cylinder. Roll the dough tightly without stretching it.
Pinching the seams together with fingers.Pin
Pinch the seams together.
Sealing the seams and ends with your fingers.Pin
Pull each end from the bottom toward the seam and pinch closed.
placing dough into the loaf pan.Pin
Flip the bread over so the smooth side is up, and drop it into a lightly greased loaf pan.
the final rise.Pin
Cover the pan. Let the dough rise until it’s peeking over the side (no more than an inch).
slashing the loaf.Pin
If desired, brush the loaf with melted butter. Make a straight slash down the middle of the loaf about 1/4 to 1/2-inch deep.

Bake at 350˚F for 30-40 minutes or until the internal temperature reaches 200˚F. Check with a quick-read digital thermometer (paid link).

loaf cooling after turning out onto a rack.Pin
Allow the loaf to cool for 5 minutes before removing it from the pan. Cool on a rack for 30 minutes before cutting to avoid squashing.

sliced bread showing the internal texture.Pin
Sliced Bread Machine Buttermilk Sandwich Bread

FAQs About Buttermilk Bread

What does buttermilk do for this bread recipe?

The lactic acid in buttermilk makes bread tender and gives it a tangy flavor.

Should I heat the buttermilk?

Yes, if you intend to make this bread from beginning to end with a bread machine. No, if you plan to use the DOUGH cycle to mix it. The rise time takes longer when the liquid starts cold. Here’s a secret: The longer your dough takes to rise, the better your finished bread will taste.

What can I do with leftover buttermilk?

Portion leftover buttermilk for future recipes. Store each portion in a small plastic bag and freeze it.

The frozen buttermilk will likely curdle when thawed. Don’t worry. It is okay to use in baked products like muffins, pancakes, or this bread.

Can I use regular milk or non-dairy milk instead of buttermilk?

In this recipe, yes. No other ingredients, such as baking soda, are necessary when using milk. You can use water instead of buttermilk, but it won’t be as flavorful or rich.

Can I use a stand mixer or make this recipe by hand?

Yes, you may do either. See the notes at the end of the recipe for details.

Can I make buttermilk bread dairy-free or lactose-free?

Yes, Use non-dairy milk or water for the liquid. Use vegetable oil or shortening (Crisco) for the fat.

How can I make this recipe if I don’t have a bread maker?

Make it by hand or use a stand mixer. See the notes at the end of the recipe for more details.


logo for saladinajar
Join our community of adventurous cooks, and start creating homemade food worth sharing.

If you want inspiration and exclusive tips, add your email and press the button. (Don't worry. I won't sell your email.)

Parting Thoughts: If you have always baked your bread in the bread machine, I hope I have convinced you to use the DOUGH cycle instead. Once you get into the habit, you will be excited about the bread that comes from your kitchen.


Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Yield: 12 slices

Buttermilk Bread Machine Bread Recipe

This Buttermilk Bread Machine recipe makes a soft white sandwich loaf. Skip the hassle of kneading. Let your bread machine do the job instead. Shape the dough by hand and bake in your oven for a blue-ribbon loaf.
5 from 56 votes
PRINT RECIPE PIN RECIPE SEND EMAIL

Video

Prep time: 30 minutes
Cook time: 30 minutes
Mixing & Rising Time: 2 hours 15 minutes
Total time: 3 hours 15 minutes

Ingredients
 

  • cup (210 g) buttermilk
  • 1 large (50 g) egg
  • 2 tablespoons granulated sugar
  • teaspoon table or sea salt
  • tablespoon (21 g) butter (finely chopped)
  • 3 cups + 2 tablespoons (375 g) all-purpose flour
  • teaspoon bread machine or instant yeast

Instructions

Mixing, Kneading, and First Rise:

  • Combine all ingredients: ⅞ cup (210 g) buttermilk, 1 large (50 g) egg, 2 tablespoons granulated sugar, 1¼ teaspoon table or sea salt, 1½ tablespoon (21 g) butter (finely chopped), 3 cups + 2 tablespoons (375 g) all-purpose flour, 1½ teaspoon bread machine or instant yeast into bread machine pan in the order listed above.
  • Select the DOUGH cycle and press START.
  • Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. 
    Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, the dough should stick to the side, then pull away cleanly.
    If your dough is too wet, add flour one tablespoon at a time.
    Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
  • When the DOUGH cycle has finished, check the dough to be sure it has risen to double the original size. If so, remove the dough to a lightly-floured surface for shaping. If your kitchen is cold and the dough has not doubled in size, leave it in the pan until it does. Then remove it for shaping. If your kitchen is warm, check the size of the dough before the DOUGH cycle completes. The dough may need to be removed and shaped early to avoid overproofing.

Shaping and Second Rise:

  • Shape dough with your hands or a rolling pin into a rectangle roughly 14 x 10 inches. If dough is too elastic to shape, cover with a tea towel and let it rest for 10 minutes before trying again.
  • Be sure there are no large visible bubbles, especially on the sides of the rectangle. Press them out or pinch them with your fingers to avoid tunnels in your bread. Also, brush off any excess flour as you go.
  • Starting from the short side nearest you, roll the dough into a cylinder. Try not to stretch the dough, but neither should it be too loose. Pinch the seam shut and pull up the ends toward the seam and pinch them closed.
  • Turn the cylinder of dough over so you can see the smooth top. Drop it into a lightly greased 8½ x 4½-inch loaf pan or a 9 x 4 x 4-inch Pullman pan. Gently smoosh the dough with your palms to make it level throughout the pan.
  • Cover with a cheap shower cap or a tea towel. Let rise until peaking over the edge of the pan.

Baking:

  • About 15 minutes before you think your bread will be ready to bake, preheat your oven to 350 °F (180˚C).
  • Brush the top of the loaf with melted butter. Make one slash down the middle with a sharp knife or a razor blade. Pop into the oven for 30-40 minutes or until the internal temperature is 200 °F (93˚C).
  • Let cool for 5 minutes. Remove loaf from the pan and cool on a wire rack. To avoid squashing the loaf, let it cool at least 30 minutes before cutting.

Notes

Directions for making bread with a stand mixer or by hand:
  • To make this recipe in a heavy-duty stand mixer:  Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
  • Please note: You can substitute active dry yeast for instant yeast. Dissolving it first is optional. Active dry yeast tends to rise slower initially but will catch up eventually.

Nutrition

Serving: 1slice | Calories: 155kcal | Carbohydrates: 27g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 280mg | Potassium: 77mg | Fiber: 1g | Sugar: 3g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

My Amazon Store

4.92 from 56 votes (41 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




58 Comments

  1. 5 stars
    I do not usually comment on recipes, good or bad, but I felt it was necessary to comment on this one. I followed the excellent instructions exactly and turned out the most beautiful and tasty loaf of bread I have ever made! Going to try the honey whole wheat next.

    1. Hi Debbie,

      How kind of you to leave such a nice comment about the buttermilk loaf. I think you’ll like the honey whole wheat bread, too. Right back anytime you have questions or comments.

  2. vanessa faukner says:

    Another “Home Run”!!!!
    Thank you Paula for another fabulous and most excellent recipe!!
    🙂

    1. So glad you like it! Your neighbors will appreciate it, too.

  3. Hello,

    The video for this bread is inside the recipe at the bottom of the post. There are other videos on the side but they are different. If you have an ad blocker on your browser, crazy things can happen. You might try again.

  4. 5 stars
    Thank you Paula for yet another absolutely wonderful bread recipe. I used greek yoghurt diluted with milk to a similar consistency of buttermilk. Followed all your other steps. The bread turned out absolutely divine. With this bread at home, I wouldn’t envy any Michelin star restaurant breads! Thank you, thank you, Thank You! – Ps, I tried my crazy idea of using Neapolitan pizza dough method for the ciabatta bread by slow-aging the biga 2 days in fridge like your recipe, followed by slow-aging the dough 2 days in the fridge, the ciabatta was a little firmer, personally I think it is not as good as your recipe – only aging the biga is the best. I couldn’t reply to that same thread of comments we had.. wish you a wonderful day! xx

    1. Hi CJ,
      The Greek yogurt trick as a substitute for buttermilk is a good one. Thank you for reporting back on your experiment. For me, the ciabatta recipe is way too much trouble compared to pizza dough when that’s all I need. Anyway, it’s fun to try these things and satisfy your curiosity. I love hearing about it.

  5. Janice Kurdilla says:

    My new favorite bread in the bread machine. I use a lot of your recipes. My question is can I use buttermilk in other recipes that call for milk or does it change the taste. I have sandwich dough in the machine now but I was afraid to use buttermilk. Thank you

  6. I don’t typically leave reviews on recipes, but THIS ONE! The dough was a dream to work with, Paula’s instructions were easy to follow, and the bread turned out *perfectly*. Do yourself a favor and make this bread.

    1. Thank you, Stacie. Your kind words are greatly appreciated. I love hearing success stories.

  7. Margaret Perry says:

    Hi Paula, I have a 4 1/2″x81/2″ baking pan that is glass. The other aluminum bakers are all 5″x9″. I put it in the oven in a 5×9 and am hoping for the best. Too late I realized I owned the right size. I read that if using a glass pan I will need to reduce the heat from 350 to 325. Is that correct is my 9×5 is a mistake?
    Thanks

    1. Hi Margaret.

      Yes, when baking with glass, reduce the temperature by 25˚F. Bread in glass tends to overbake the crust, especially in the corners. Reducing the temperature helps.

      Your bread should taste fine, even if it looks a little “squat.” It will take less time to bake, too. So test with your digital thermometer to avoid overbaking.

  8. 5 stars
    This is my favorite bread recipe. I make 2 loaves a month. Slice them and freeze them. I just divided the dough today to try out rolls for thanksgiving. It made 12 perfect rolls.

  9. 5 stars
    I made this bread recipe the other weekend. I had to use active dry yeast as I didn’t have instant yeast on hand. I heated the buttermilk just a little to help with activating the yeast. It turned out great (could have had just a tinier bit higher rise) and everyone loved it. I’ve purchased bread machine yeast and will try again this weekend, hoping to get a quicker and a better rise in the bread. I did bake it in the oven because I don’t like bread baked in bread machines. This will definitely be a go to bread recipe. Thanks for sharing it!

    1. Hi Bev,
      This is good news. Glad the recipe worked out for you. Instant yeast works faster and doesn’t need to be dissolved (so you won’t have to heat the buttermilk). Much simpler. Hurray for baking bread in the oven!

  10. hi what is the buttermilk powder conversion if I’m not using the liquid?

    1. Add 4 Tablespoons of powder to 1 cup of water. Then measure out 7/8 of a cup to use in the recipe. Save the extra in case you need it when checking the dough moisture while it kneads.

  11. I would like to bake in the machine. Has anyone tried this? What size loaf would you recommend? TY

    1. Hi Diane,
      I have not baked this in my machine, but you can. Be sure you check the moisture level of the dough while it kneads. It’s no guarantee, but ensuring that the dough “sticks to the side, then pulls away cleanly” is very important. You can read more about it here. Good luck.

  12. 5 stars
    After several years of working on bread, mostly since March 13, 2020, this was the first 100% successful loaf! I have created my own sourdough starter, made bread all by hand, made loaves completely with the machine. Several loaves have been ok but most have turned into incredibly dense bricks. This time I used your recipe and tips for Buttermilk Bread and used the machine for the dough only. This is a perfect loaf! Thank you so much!

    1. Shana,
      Fantastic! I love this. Thank you so much for writing. You and others with the same kind of stories are the reason I do this website. 🤗

  13. 5 stars
    Paula, oh my gosh, I can’t thank you enough. New to the bread machine, the manual recipe wasn’t very good and found out the hard way that the conversion measures that were listed were incorrect but YOURs was perfect, I followed to the letter including taking it out to remove that paddle and placing it back in the machine to finish, thanks again. Will definitely try some more of yours🍞💕

  14. Don Harris says:

    5 stars
    This is my go-to sandwich bread. I made several loaves in a 9 inch baking pan but for sandwiches I prefer the13 inch pullman pan. I had to do some adjustments so I would have more dough.
    Buttermilk 320 g
    1 Lg egg
    4 T sugar
    2 t salt
    2 1/2 T butter
    4 1/2 C bread flour 544 g
    2 t instant yeast

    1. Thanks for giving us the larger recipe. You’re the best!!

  15. Timea Williams says:

    Hi, thank you for sharing. I’ve come across your blog and I’d like to try this recipe. I was wondering if I could just leave the dough in the bread machine and finish the full bake cycle. I’m new to bread baking, so please forgive me for the silly question.

    1. I have not tested or designed that recipe to bake in a bread machine, but you can try it. If you are a new baker, I recommend you try both ways and see which works best for you. Instead of choosing the DOUGH cycle, select the regular cycle if you want to bake in your bread machine.

  16. 5 stars
    Best Bread ever. I used the dough cycle on my bread machine, then baked in the oven. Also I made it using the weight measurements (thanks for that) and the bread turned out perfectly.

    1. High-Five Donna! That’s fantastic. Thanks for coming back to leave a rating and comment. Much appreciated.

  17. Jean Minard says:

    I’ve been making bread like this for years, but I’ve never seen any recipe that tells about the dough method so well. I had to figure it all out for my self. Thank you! I hope this helps others.

    1. Hi Jean,
      I’m so happy to hear from you. My goal is to help people make fabulous bread with a bread machine. As you know, that means using the DOUGH cycle. Your comment is encouraging!

  18. 5 stars
    I have a 13×4 pullman pan. How much would I need to increase this recipe to fit it??

    1. Hi Donna,

      I do not have one of these pans because my machine isn’t designed for a batch this large. 4½ cups of flour is about the limit for my machine to do a good job of kneading without overheating. But from what I can tell online, you should be able to bake a 2½-pound loaf which would be 5½-6 cups of flour in the 13 x 4 x 4 pan. I haven’t actually used this size pan, so you might want to double-check this. It also depends somewhat on the recipe, as some breads are high-risers while others are not.

    2. Hi Donna,
      A little research tells me that Pullman pan would hold a 2½-pound loaf which equals about 5½ to 6 cups of flour. So nearly double the original recipe. That is too much for most bread machines unless you have an extra large machine. Of course, you could always mix the dough with a stand mixer–no problem. Hope this helps.

  19. 5 stars
    Delicious and smells so so good! It’s my first successful loaf after 7 failures using other bread machine recipes. I especially like your shaping video – my loaf looked like a real loaf of bread with your method. Lol

    Thank you so much

    1. Yay for you, Donna!!! I admire your persistence. It paid off. Some people say looks don’t matter, but I disagree. Glad your loaf turned out to your satisfaction. Look forward to hearing about more successes in the future.

  20. I feel compelled to comment here because after the very detailed and heartfelt explanation of each step, nowhere do you explain whether this recipe (or any of the others that I scanned) is for a 2 lb loaf sized machine, a 1 lb loaf or whichever. It’s frustrating if you have a 1 lb machine to sift through the 1000’s of recipes online and it seems rare that this is ever mentioned. Just thought I’d share. Great work btw.

    1. Hi Moose,

      All of my recipes are for 2-pound bread machines. I have thought about including the recipes for 1-pound loaves but I can’t add them to the recipe card for technical reasons. I’m in a quandary about it. I did add it to the popular French Bread recipe. However, I haven’t any feedback that it has been useful to anybody. 🤨

      The recipes are easy to cut in half since I have included the weights. Have you tried that? (If you aren’t weighing your ingredients yet, I strongly encourage you to try it.)

  21. Guitar Pro says:

    Just to add a tip. If using AP (All Purpose) flour, I recommend using vital wheat gluten to match the gluten of bread flour. I would suggest ~1/2 TBS per each cup of flour used. You need to deduct the exact amount of flour that you add in vital wheat gluten to keep your dry/wet ratio as required by the recipe.

    On a separate note, Paula, is it okay to add yeast nutrient also?❓

    1. Hi Guitar Pro,

      Thanks for writing. Just to clarify, you don’t always need to add vital wheat gluten when using AP flour–only when substituting for bread flour. I have several bread recipes that work better with AP flour. Vital wheat gluten is not readily available to many people in the States so I don’t use it much.

      As far as yeast nutrient, it is not something I have used or experimented with because, again, it is not readily available in our supermarkets. Because I write primarily for beginners, I try to keep my recipes as simple as possible.

  22. Charlotte Johnson says:

    If I bake in a dark pan do I need to lower the temp by 25 degrees

    1. Hi Charlotte,

      It’s difficult to make a blanket statement. It depends on how heavy your pan is and the personality of your oven. (No two ovens are alike in my experience.) But a lighter-weight dark pan will tend to make a dark crust. You’ll probably have to experiment.

  23. Christine says:

    I have tried making bread using the dough cycle and it never worked. I found out with my machine I need to leave it in there longer after it’s done so it finishes Rising. I noticed you stated that it needed to rise double size. I realized that mine wasn’t doing that by the end of the dough cycle. So I left it in there and it started Rising. I’m waiting now for it to finish and then I will go to the next step. I’m so glad I read your directions carefully because that was the missing key with my machine. I will comment further at the end of the baking process to see how it comes out. 🤞Thanks for the tips.

    1. Hi Christine,
      Good catch. I’m curious. What is the temperature where your bread machine is sitting? If it’s kinda chilly (less than 72ˆF), that could be part of the problem. Are you using instant yeast or active dry yeast? Active dry yeast tends to be slower. Hope your bread turned out well. Can’t wait to hear.

  24. Debra Moore says:

    This bread recipe is absolutely amazing! I love that the bread machine does all the “hard” work for me. The bread came out so beautifully and delicious, I made my kids peanut butter and jelly with this bread and it was so so good. I will be keeping this recipe in my back pocket for sure. I don’t even think I have a reason to buy sliced bread anymore. Thank you!

    1. I love hearing this, Debra. Glad your kids enjoyed the bread. Thanks so much for coming back to say so.

  25. 5 stars
    Tried this recipe this weekend. I used Almond milk, turned out excellent. Definitely a keeper!!

    1. Hi Diane,

      I’m so glad you wrote. My readers are always asking about substitutions and now you have verified the almond milk. Thank you so much!

  26. 5 stars
    Paula knows what she’s talking about. Take the time to read through her tips! I am/was the “Scooper” and had failed a number of times on my own. I followed Paula’s tips and the bread turned out spot-on. THANK YOU, Paula, for making my bread-making skills a success! You’ve made my family VERY happy! This is my second day with the buttermilk bread. After today, moving on to another of your recipes. Thanks again!

    1. Hi Michele,
      Thanks for the high praise. Glad I could help. We’re all happy when our family is happy. Right? Can’t wait to hear about future successes.

  27. Patty Olson says:

    5 stars
    I’ve made the Ciabatta bread, the french bread and today the buttermilk sandwich bread. They have all come out PERFECT! The recipes are easy to follow and I love that I can weigh the ingredients. My husband couldn’t get enough of the french bread. He told me not to lose the recipe since it was the best I’ve made since I have tried several different recipes and this was by far the best! Thank you!! Can’t wait to try some other of your recipes.

    1. How kind of you to write. Sounds like your husband is a fan of your baking. Way to go!!

    2. Patty Olson says:

      @Paula, Hi again! Was wondering if you have a recipe for kaiser rolls? That’s the next thing my husband wants me to bake, haha

      1. Hi Patty,

        The closest I can come to Kaiser rolls is the recipe for these Really Crusty Rolls. They are round but don’t have the characteristic Kaiser design on top.

    3. Patty Olson says:

      @Patty Olson, Thank You Paula, I’ll let you know how they come out 🙂

  28. Kris Dobbins says:

    5 stars
    This bread had a wonderful taste and texture.However, I couldn’t get a nice dome shape when I cooked it in the oven. It burst open on one side after baking in an 8×4 and 9×5. I cut back on the rising time. What is making it rise too much when cooking?

  29. Thank you, thank you… thank you for putting the ingredients by weight! Delightful recipe!

    1. You’re welcome, Steven. Glad you enjoyed the recipe. Hope you come back for more.

  30. 5 stars
    great recipe/great bread