Blue-Ribbon Buttermilk Bread (Bread Machine + Oven-Baked)
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.
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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.” 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.
Shared & Loved
“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
Ingredients and Substitutions
- BUTTERMILK:
- The secret ingredient for tangy flavor, tenderness, and moisture.
- Substitutes: powdered buttermilk, yogurt whey + 3 tablespoons dried milk powder, or thinned yogurt or sour cream.
- It is unnecessary to warm the buttermilk
- SUGAR:
- Feeds the yeast and adds mild sweetness.
- Reduce to 1 tablespoon for a less sweet loaf.
- Substitute with honey
- SALT:
- Table or sea salt
- If using Kosher salt, increase by ¼ teaspoon.
- EGG:
- Recipe is tested with “large” eggs (50 ±grams)
- BUTTER:
- Use vegetable oil or melted coconut oil as alternatives.
- Chop cold butter finely so it blends easily.
- FLOUR:
- All-purpose flour = softer bread.
- Bread flour = slightly chewier, higher rise.
📌Tip: Bread flour absorbs more liquid, so you may need to add a touch more buttermilk.
- YEAST: Use bread machine yeast or instant yeast (no proofing required).
- Active dry yeast works too—no need to dissolve it, but rising may take longer.
How To Make a Buttermilk Bread Machine Loaf
① Add all ingredients to the bread machine pan in the order listed.
Select the DOUGH cycle and press START.
② Check the dough twice.
a) After 1 minute to confirm paddles are turning.
b) At 15–18 minutes to check texture—it should stick, then pull away cleanly.
c) Too dry? Add liquid 1 tbsp at a time.
d) Too wet? Add flour 1 tbsp at a time.
Shape the Dough and Let it Rise
③ When the cycle ends, turn dough onto a floured surface.
Shape into a 14×10″ rectangle, roll into a tight cylinder, pinch the seam and ends closed, and place seam-side down in a greased loaf pan.
④ Cover and let rise until dough peeks about 1 inch over the pan edge.
⑤ Preheat oven to 350°F (180°C).
Brush with butter (optional) and slash down the center.
Bake 30–40 minutes or until internal temp reaches 200°F (93°C). Check with a quick-read digital thermometer (paid link).
⑥ Cool in the pan 5 minutes, then on a rack at least 30 minutes before slicing.
Blue-Ribbon Buttermilk Bread (Bread Machine + Oven-Baked)
Video
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
Instructions
- Load Ingredients into the Bread Machine: 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.
- Dough Check: Lift the lid to peek at the dough at least twice during the mixing and kneading phase. 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.
- First Rise: Once the DOUGH cycle is complete, turn the dough onto a lightly floured surface.
- Shaping: 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 to reveal the smooth top. Place 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.
- Second Rise: Cover with a cheap shower cap or a tea towel. Let rise until peeking over the edge of the pan.
- Preheat: About 15 minutes before you think your bread will be ready to bake, preheat your oven to 350 °F (180˚C).
- Bake: 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).
- Cool: Let bread cool for 5 minutes. Remove the 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
2️⃣ Mix on low speed until everything is moistened.
3️⃣ Switch to the dough hook and increase speed to 2 or 3.
4️⃣ Knead until the dough is smooth and elastic (about 5–10 minutes).
5️⃣ Cover and let it rise in a warm place until doubled.
6️⃣ Gently deflate, shape, and bake as directed. Making by Hand ✋ 1️⃣ In a large bowl, mix ingredients until you have a shaggy dough.
2️⃣ Transfer to a floured surface and knead until smooth and elastic (10–20 minutes, depending on experience).
3️⃣ Place dough in a greased bowl, cover, and let it rise until doubled.
4️⃣ Once risen, gently deflate, shape, and bake as instructed. 💡 Yeast Tip: You can substitute active dry yeast for instant yeast. Dissolving it first is optional. It may start slower but will catch up in the rise.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs
❓ Why use buttermilk in bread?
Buttermilk adds tanginess, tenderness, and moisture, creating a softer loaf with a better rise.
❓ Can I substitute regular milk?
Yes! Regular milk, non-dairy milk, or thinned yogurt work, but the tangy flavor will be milder.
❓ What can I do with leftover buttermilk?
Portion the leftover buttermilk in a small plastic bag and freeze it. It may curdle when thawed, but it is OK to use in baked products like muffins or bread.
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❓ Can I make this without a bread machine?
Yes! Mix and knead by hand or with a stand mixer (see recipe notes), then follow the shaping and baking steps.
Final Thoughts
Once you try baking buttermilk bread in the oven after using the bread machine’s dough cycle, you may never go back! The texture and crust are vastly superior to “one-button” bread machine loaves. Give it a shot—your sandwiches will thank you.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.