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Buttermilk Bread II

Esther Kenagy

"This bread is delicious plain or toasted. I make it at least once a week."
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3 h servings 163 cals
Original recipe yields 24 servings (2 loaves)


  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Proof yeast in warm water.
  2. Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
  3. Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
  4. Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.
  5. Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 121
  1. 142 Ratings

Most helpful positive review

I like this recipe, but I have made a few changes. I use 1/2 cup of honey instead of the 1/4 cup of sugar, I love honey sweetened bread. I also add 2 eggs. I think they help the texture of th...

Most helpful critical review

It was okay. Even when freshly baked, the buttermilk "tang" was not pronounced and lessened, quickly, over time; a couple days after baking it was just a too sweetish white bread. Watch for ...

Most helpful
Most positive
Least positive

I like this recipe, but I have made a few changes. I use 1/2 cup of honey instead of the 1/4 cup of sugar, I love honey sweetened bread. I also add 2 eggs. I think they help the texture of th...

I'm always looking for recipes to use up buttermilk left from making butter. This turned out excellent! I used butter instead of margarine and being a lazy cook, I dumped all the ingredients int...

This bread was good but a little dry. I halved it and used my bread machine. Next time, I will make as directed to see if it is not as dry.

I cut this recipe in half and used my Kitchen Aid to make this dough. I proofed the yeast in my mixer bowl with the warm water and sugar for ten minutes until it looked creamy, then added the "s...

I am usually not a white bread fan, but this one is really yummy.

Did not proof the yeast. Just tossed everything in the bread machine (halved the recipe). The smell while it was baking was devine and it was gobbled up for a late night snack by the kids. Th...

this by far is the best and easiest bread recipe i have used. I have made alot of bread in my life but OH-MY I just can't stop raving about it. This will be a big hit where ever i take it

A keeper recipe for a classic bread. I halved the recipe and used my bread machine. We loved it. I've found that doughs (such as this recipe) with higher moisture content, bake up in the brea...

Great recipe! I've made several times and turned out wonderful every time. I used my mixer with the dough hook and then kneaded by hand for a few minutes. The bread has a wonderful texture an...