Recipe by Anita L
"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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1 1/8 cups
1 1/2 teaspoons
active dry yeast
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.
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!
A delicous golden loaf of bread. My family loved it.
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.
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".
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.
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.
Bread was very rubbery and didn't have much flavor despite following the recipe exactly. Would not make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Buttermilk White Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 158
** Calories from Fat: 14
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