Buttermilk Sandwich Bread
There is a quiet reliability to a loaf baked with buttermilk. The lactic acid works on the gluten strands while they develop, giving you a slice that is supple rather than chewy.
Room temperature is your best friend.
If your buttermilk is cold, warm it slightly in the microwave until it reaches lukewarm, not hot. Cold liquids will shock the yeast and stall your rise.
- 9x5 inch loaf pan
- stand mixer with dough hook
- digital scale
- bench scraper
What goes in.
- 350gbread flour
- 240mlbuttermilk, room temperature
- 30gunsalted butter, softened
- 20ghoney
- 7ginstant dry yeast
- 6gfine sea salt
Checking gluten development
Before the first rise, pull off a small piece of dough and stretch it thin between your fingers. If you can see light through the center without the dough tearing, the gluten is ready.
The method.
Mix the dough
Combine all ingredients in the mixer bowl. Knead on low speed for 8 minutes until the dough pulls away cleanly from the sides and feels smooth to the touch.
First rise
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it sit in a warm spot until it has doubled in size, usually about 90 minutes.
Shape the loaf
Turn the dough onto a work surface. Press out the large bubbles, fold the sides into the center, and roll it into a tight cylinder. Pinch the seams shut.
Second rise
Place the cylinder seam-side down into the loaf pan. Cover and let rise until the dough is about an inch above the rim of the pan, roughly 45 to 60 minutes.
Bake
Preheat your oven to 375°F (190°C). Bake for 30–35 minutes until the top is a deep golden brown and the loaf sounds hollow when tapped on the bottom.
Other turns to take.
Herbed Buttermilk
Add one tablespoon of finely minced fresh rosemary or thyme to the flour at the start for a fragrant loaf.
Multigrain
Replace 50g of bread flour with toasted wheat germ or rolled oats for added texture.
When it doesn't go to plan.
Always measure your flour by weight rather than cups to ensure the dough remains hydrated.
Let the loaf cool completely on a wire rack for at least an hour before slicing; cutting too soon causes the interior to become gummy.
If the crust browns too quickly before the center is done, tent the pan with a piece of aluminum foil for the final 10 minutes of baking.
The ones that keep coming up.
Can I use low-fat buttermilk?
Yes, standard store-bought buttermilk works just as well as full-fat for this recipe.
What if I don't have a stand mixer?
You can knead by hand, but expect it to take about 12–15 minutes of rhythmic folding and pushing to develop the dough properly.
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