Buttermilk Bread II

Buttermilk Bread II

107 Reviews 15 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    3 h
Esther Kenagy
Recipe by  Esther Kenagy

“This bread is delicious plain or toasted. I make it at least once a week.”

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Adjust Servings

Original recipe yields 2 loaves



  1. Proof yeast in warm water.
  2. Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
  3. Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
  4. Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.
  5. Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.

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Reviews (107)

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I like this recipe, but I have made a few changes. I use 1/2 cup of honey instead of the 1/4 cup of sugar, I love honey sweetened bread. I also add 2 eggs. I think they help the texture of the bread, this means you need some additional flour and it will make 3 smaller loaves or two larger ones. And, I knead the bread for 10 minutes in my mixer before I let it rise.



I'm always looking for recipes to use up buttermilk left from making butter. This turned out excellent! I used butter instead of margarine and being a lazy cook, I dumped all the ingredients into my mixer bowl and used the dough hooks for 8 minutes. Let it rise and made hamburger buns out of it. Let the formed buns rise for another 30 minutes, popped them in the oven for 12 minutes or so and YUM!! They rose nice and tall with a soft texture and were delicious. Thanks for the recipe, it'll be one of my keepers.



This bread was good but a little dry. I halved it and used my bread machine. Next time, I will make as directed to see if it is not as dry.

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Amount Per Serving (24 total)

  • Calories
  • 163 cal
  • 8%
  • Fat
  • 4.4 g
  • 7%
  • Carbs
  • 25.9 g
  • 8%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 281 mg
  • 11%

Based on a 2,000 calorie diet



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Buttermilk Seed Bread


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Buttermilk Bread I