Soft Buttermilk Bread

Soft Buttermilk Bread

Buttermilk transforms basic white bread into something special. It’s light and fluffy and ideal for sandwiches and toast.

3 hrs 30 mins total time

20 mins active time


Makes 1 loaf



  • ⅔ cup (5½ fl oz) buttermilk
  • ½ cup (4 fl oz) warm water
  • 2½ cups (13 fl oz) bread flour

    plus extra for dusting

  • 2 tsp kosher salt
  • 1 tbsp white sugar
  • 2 tsp instant dried yeast
  • 1 tbsp (½ oz) unsalted butter

    at room temperature, plus extra to grease


  • 1Stir the buttermilk and water together.
  • 2Place the flour, salt, sugar and yeast in the bowl of a stand mixer and mix on low speed to combine. Add the buttermilk mixture and knead on medium speed for 8 minutes, or until smooth and elastic. This helps to develop the gluten in the flour for a better rise.
  • 3Knead on medium speed until it’s worked into the dough.
  • 4Turn the dough out onto a lightly floured countertop and shape into a ball. Place in a heatproof bowl and cover.
  • 5Insert the wire rack into position 7.
  • 6Place the dough in the oven and start the timer. Meanwhile, prepare the pan.
  • 7Grease a 10-inch x 5-inch x 3-inch loaf pan with the butter and coat with flour, shaking out the excess.
  • 8The dough should have risen slightly. If not, give it a bit more.
  • 9Turn dough onto a lightly floured countertop and knead until smooth. Shape into a 9-inch log, place in the pan and dust with flour.
  • 10Place the pan in the oven and start Autopilot. Once proofed the oven will switch to bake.
  • 11The bread should be well browned and sound hollow when tapped. If not, give it a bit more.
  • 12Stand in the pan for 10 minutes before turning onto a wire rack to cool for 1 hour.
  • 13The bread is freshest on the day it’s baked. It can also be frozen for up to 3 months.