Buttermilk Sandwich Bread

bread header

I made this bread over the weekend and it was a winner! I love buttermilk bread and this one was very tasty. It cut beautifully and made wonderful toast. It’s definitely heading to my keeper file.

(I have no idea why it calls for baking soda but I put it in. I’m not sure what it does but figured it couldn’t hurt. I also added a couple of tablespoons of high gluten flour, as I find it produces a higher, lighter loaf, which my daughter enjoys. If you don’t have gluten flour, just leave it out)

Buttermilk Sandwich Bread

Makes 2 loaves


2 1/4 tsp. instant yeast
1 tsp. salt
3/4 tsp. baking soda
1/3 c sugar
2 Tbsp. gluten flour (optional)
6 cups (approx) all-purpose or bread flour
2 cups lukewarm buttermilk
1/4 cup lukewarm water
1/4 c melted butter, cooled to lukewarm


Mix yeast, sugar, salt, baking soda in with four cups of flour and mix to combine. Add the buttermilk, water and butter. Mix to combing. Begin to add the rest of the flour, one cup at a time. When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.

Place in greased bowl, turn to grease the top, cover and allow to rise until doubled.

Punch down and form into two loaves. Place in greased loaf pans and cover with greased plastic wrap. Allow to rise for 45 minutes – 1 hour (or until doubled). Dust with a bit of flour (or your preferred topping)
Preheat oven to 400° F. Bake for 30 minutes, checking at about 20 minutes and covering with foil if they are browning too fast.

Remove loaves from oven and allow to cool in pans for 10 minutes. Turn out and cool completely on a rack. Cover the loaves if you want soft crusts.

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