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Buttermilk Sandwich Bread Recipe

Buttermilk Sandwich Bread Recipe

Learn how to make the best homemade buttermilk sandwich bread with this easy baking recipe. The tanginess from real buttermilk creates exceptional flavor while providing the perfect tender crumb. This foolproof method yields a versatile loaf ideal for sandwiches, toast, or enjoying fresh with butter.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
35 mins
Serves:
1 loaf (16 slices)
Overhead shot of a perfectly sliced buttermilk sandwich loaf revealing a tight, even crumb structure in soft cream tones. Natural light streams across the scene, highlighting the bread's golden-brown crust with its subtle sheen. Several slices are artfully fanned out on a rustic wooden board beside a vintage butter dish with a pat of melting butter. A small pottery jug of honey and scattered wheat stalks frame the composition, while a linen napkin adds texture. The cross-section view showcases the bread's perfectly uniform texture—ideal for sandwiches—with tiny air pockets throughout the supremely soft interior.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour (plus extra for dusting)</li><li class="ingredients-single-item">240ml buttermilk, room temperature</li><li class="ingredients-single-item">120ml warm water (about 43°C/110°F)</li><li class="ingredients-single-item">50g unsalted butter, softened</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">7g active dry yeast (1 standard packet)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15ml vegetable oil (for greasing)</li><li class="ingredients-single-item">1 large egg, beaten (for egg wash)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9-inch x 5-inch) loaf pan</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating your yeast. Combine the warm water (43°C/110°F is ideal - too hot will kill the yeast, too cool won't activate it) with the sugar in a small bowl. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy and fragrant. This foaming action confirms your yeast is alive and active.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl or the bowl of your stand mixer, combine the bread flour and salt. The high protein content in bread flour (compared to all-purpose) will give your loaf better structure and chew. Make a well in the center of the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the activated yeast mixture and room temperature buttermilk into the well. The acidity in buttermilk tenderizes the gluten, resulting in a softer crumb while adding a subtle tangy flavor. Add the softened butter and begin mixing on low speed with a dough hook (or by hand with a wooden spoon) until the ingredients come together.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Increase the mixer speed to medium and knead for 8-10 minutes, or 10-12 minutes by hand on a lightly floured surface, until the dough becomes smooth, elastic, and passes the "window pane test" - a small piece should stretch thin enough to see light through without tearing. This kneading develops the gluten structure that will trap gas bubbles, allowing your bread to rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Shape the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 1-1.5 hours. The ideal temperature is around 24-27°C (75-80°F) - too cool and rising slows down, too warm and the yeast activity becomes too rapid.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release excess gas bubbles. Turn out onto a lightly floured surface and pat into a rectangle roughly 23cm x 30cm (9x12 inches). Starting from the short end, tightly roll the dough into a log, pinching the seam and ends to seal. This rolling technique creates the classic sandwich bread structure with an even crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the shaped loaf seam-side down in a greased 23cm x 13cm (9x5-inch) loaf pan. Cover and let rise again until the dough crowns about 2.5cm (1 inch) above the rim of the pan, approximately 45-60 minutes. About 20 minutes before baking, preheat your oven to 180°C (350°F) to ensure consistent heat.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Just before baking, gently brush the top of the loaf with beaten egg for a glossy, golden crust. Bake in the preheated oven for 30-35 minutes until deeply golden brown. The internal temperature should reach 90-95°C (195-205°F) when tested with a digital thermometer inserted into the center - this is the most reliable way to check for doneness.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and immediately turn out onto a wire rack to cool completely, at least 1-2 hours before slicing. This cooling period is crucial - cutting warm bread releases steam that can make the texture gummy. The bread continues to set during cooling, so patience yields the perfect sandwich slice!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once completely cooled, use a serrated knife to slice your loaf. Store in an airtight container or bread bag at room temperature for up to 3 days, or freeze slices wrapped individually for up to 3 months. For the best toast, use frozen slices directly in your toaster - no need to thaw first!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Buttermilk Sandwich Bread Recipe?

This homemade bread requires bread flour, buttermilk, warm water, unsalted butter, granulated sugar, active dry yeast, salt, vegetable oil for greasing, and an egg for the wash. The buttermilk provides a subtle tang while contributing to the soft texture.

How to cook Buttermilk Sandwich Bread at home?

Learn how to cook Buttermilk Sandwich Bread by activating yeast with warm water and sugar, mixing with flour, salt, buttermilk and butter, kneading until elastic, then allowing two rises before baking at 180°C for 30-35 minutes until golden brown with an internal temperature of 90-95°C. The result is a perfect sandwich loaf with a tender crumb and slight tang.

Why does homemade bread need to cool completely before slicing?

Allowing bread to cool completely (1-2 hours) is crucial as the baking process continues after removal from the oven. Cutting too soon releases steam that can make the texture gummy and dense. Patience during cooling ensures the perfect sandwich-ready slice with proper structure.

Can I substitute regular milk for buttermilk in sandwich bread?

While you can substitute regular milk with 1 tablespoon of lemon juice or vinegar added (let stand 5 minutes), real buttermilk provides superior results with better flavour, softer texture and improved keeping quality due to its acidity which tenderises the gluten structure.

What's the best way to store homemade sandwich bread to keep it fresh?

Store completely cooled bread in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, slice the entire loaf and freeze individual slices wrapped in cling film or freezer bags for up to 3 months. Frozen slices can go directly into the toaster.

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I've tried many recipes but this one has the perfect balance of softness and structure. Will be making this weekly!", "name": "Superior Homemade Bread", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-09-12", "reviewBody": "My family requests this weekly now! As a novice baker, I was surprised how easy this recipe was to follow. The detailed instructions helped me achieve a perfect loaf on my first try. The buttermilk makes all the difference.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Chen", "datePublished": "2024-08-29", "reviewBody": "Great texture and subtle tang! This bread has the perfect crumb for sandwiches but is also delicious on its own with just butter. 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