Is there anything more comforting and cozy than a freshly baked loaf of bread, right out of your oven? I personally don’t think so- bread is one of my favorite things to make! During the Bread Making Challenge, I was asked if I have a bread recipe that will work for a beginner, easy and yields great results. Well by golly, I do! Heirloom Buttermilk Bread is simple, yet delicious!
My husbands grandma gave this recipe to me years ago and it’s my favorite by far. It is very tried and true and I guarantee it will yield beautiful results every time. I have made this recipe many, many times and I know Grandma still makes this bread every single week.
Heirloom Buttermilk Bread is a traditional, comforting recipe that will fill your home with the irresistible fragrance of warm, fresh baked bread! Your family will thank you, in fact- invite some friends over and show off this deliciousness! Or hoard it all for yourself… I don’t judge.
Bonus: it comes together very quickly- not a lot of kneading or rising time needed for this tried-and-true recipe!
Sad to say… there is one issue with Heirloom Buttermilk Bread.. there is no “stop eating” button. It’s way too easy to plow through a whole loaf without even realizing what is going on. Good thing this recipe makes two loaves :).
First of all, sift flour if desired. I try to do this every time. My grandma once told me the statistic on the average amount of bugs in flour and ever since then, I sift :). I do think it also leads to fluffier baked goodsand I get my flour in 50 lb sacks so I think it maybe gets condensed more (or it could all be in my head)… Either way, I take the time to do it but it definitely isn’t necessary.
Combine 3 cups of the flour, the sugar, yeast and salt. Add warmed milk, water, oil and mix on low for 2 minutes.
Add enough remaining flour to make a soft dough.
Knead, add flour as necessary until smooth and elastic. I typically knead with my Kitchenaid Mixer on low for about 5 minutes, then finish up by hand.
Cover and let rest for 10 minutes. Divide dough, shape and place in greased pans.
Cover and let rise for 30-45 minutes.
Bake at 350ºF for 30-35 minutes.
Remove from pans, brush with butter (if desired) and cool.
Heirloom Buttermilk Bread
- 6-6 1/2 cups flour
- 3 tbsp. sugar
- 2 packages (4 1/2 tsp) rapid rise yeast
- 1 tsp salt
- 1 cup buttermilk (regular milk can be substituted as well)
- 1 cup water
- 1/3 c oil
- 2 tbsp. melted butter (if desired)
Combine 3 cups flour, sugar, yeast and salt. Heat milk, water, and oil to 125ºF-130ºF in microwave. Stir into dry ingredients. Beat on low 2 minutes.
Stir in enough remaining flour to make a soft dough. Knead, add flour as necessary until smooth and elastic. Hint: I use my Kitchen Aid mixer to knead (on low) for 5 minutes, then I finish up by hand.
Cover and let rest 10 minutes. Divide dough in half and shape. Place in greased pans. Cover and let rise 30-45 minutes.
Bake at 350ºF 30-35 minutes. Remove from pan. Brush with butter (if desired). Cool.
Yields 2 loaves.