Yummy Experiment #15: Buttermilk Bread

Yummy Experiment #15: Buttermilk Bread

Baking this little baby was pretty straightforward. Our place smelled of buttery goodness while the loaf was baking!

Acknowledgement: The full and original version of this recipe can be found in The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. Feel free to visit their website artisanbreadinfive.com. In addition, I took the photographs from this post. If you think it’s nice enough to use, please let me know.


  • 1 cup lukewarm water
  • 1/2 cup buttermilk
  • 1/2 tablespoon granulated yeast
  • 3/4 tablespoon kosher salt
  • 3/4 tablespoon sugar
  • 3 1/4 cups all-purpose flour

Mix all the ingredients in a big bowl. Cover it with plastic wrap and let it rest for 2 hours at room temperature.

Grease a nonstick loaf pan.

After allowing the dough to rest, dust your hands with flour and shape the dough into a ball. Stretch the ball into an oval shape and then put in the loaf pan. Cover the pan with plastic wrap and let the dough rest for 90 minutes.

Preheat your oven to 450°F.

Brush the top of the loaf with melted butter. Bake for 45 minutes.

Buttermilk Bread

When the bread is golden brown, remove pan from the oven and brush the top of the loaf again with melted butter. Let it cool before slicing.

Of course, I learned one thing from today’s experiment – use a smaller loaf pan. If you use a bigger pan, your dough will spread out horizontally. You’ll end up with a flatter loaf and smaller slices. I’m adding a smaller loaf pan in my to-buy list.

Buttermilk Bread

Buttermilk Bread
Buttermilk Bread

This post contains affiliate links, which means I receive compensation if you make a purchase using the links in this post. All opinions are my own.

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