Buttermilk White Bread Recipe - Allrecipes.com
Buttermilk White Bread Recipe
  • READY IN 3+ hrs

Buttermilk White Bread

Recipe by  

"This a great white bread recipe for your bread machine. The use of dried buttermilk powder allows the use of the delayed timer feature of your bread machine. Wake up to fresh bread!"

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Ingredients Edit and Save

Original recipe makes 1 - 1 1/2 pound loaf Change Servings
  • PREP

    5 mins
  • COOK

    3 hrs

    3 hrs 5 mins


  1. Add ingredients to bread machine pan in order recommended by your manufacturer. Use medium crust and white bread settings. I use less yeast during hot, humid summer months.
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2009

Easy to mix up. Rose like it was supposed to. Baked perfectly. Tasted great. What more could you ask for? No disappointments, no criticisms. I was looking for a simple and versatile basic white bread and this was just what I was after. I reduced the honey to 2 T. to ensure against overrising and used butter instead of margarine. Nicely flavored and not too moist as some bread machine breads can be. Just a darn good, reliable recipe, one I'll be going back to often.

Most Helpful Critical Review
May 05, 2008

I tried this recipe twice. I don't know what it is, but I ended up both times with a loaf that was about a third the size it should be, and far too moist and dense. Disappointing!


24 Ratings

Jan 31, 2004

A delicous golden loaf of bread. My family loved it.

Mar 26, 2009

This is a great basic white bread. My husband and I have stopped buying store bread and just use this instead. A great hint for measuring honey is to just coat your measuring spoon with vegetable oil. The honey will pour right out without sticking.

Jan 31, 2004

Excellent staple bread! My three year old daughter asks to help make it. Her, my one year old daughter and I eat almost half the loaf once it cools enough to slice. Tastes delicious still warm, fresh out the "oven".

Feb 01, 2010

I LOVE this recipe. I made changes only because of what I had on hand: I substituted half the white flour with whole wheat flour, and only used half the honey. The texture is dense but not too much, the flavor is delicious and the crust is perfect for slicing as sandwhich bread. Also, I only cook my bread in the machine until the dough cycle, at which point I pull it out, punch it down and shape it into my loaf pan, baking it on 350 degrees for 30 minutes.

Jan 31, 2004

Crust was too hard on medium, so I reduced it to low, and still had to remove it 15 minutes before it was to be finished because it smelled like it was burning. It smelled great, but the crust was still too hard the next day. I let it cool until the outside was no longer steaming, but then put it into my Tupperware breadstorer. It softened up a bit, and was easy to slice the next morning. I wish there was a way for it to not be so crusty, but overall it's a great bread.

Jan 06, 2003

Bread was very rubbery and didn't have much flavor despite following the recipe exactly. Would not make again.


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  • Calories
  • 158 kcal
  • 8%
  • Carbohydrates
  • 30.5 g
  • 10%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 1.6 g
  • 2%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 313 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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