Farmhouse Buttermilk Loaves

Farmhouse Buttermilk Loaves

Baking bread is truly my favorite thing to do. Regardless of how many loaves of bread I bake, I always feel like a magician when I pull the freshly baked bread from the oven. Rightly so, there IS something magical about baking, and I feel a connection to times that have passed and the people who aren’t here anymore that influenced my experiences in the kitchen.

There is one secret ingredient in nearly every bread recipe I bake.

Drumroll please…



Farmhouse Buttermilk Loaves

The texture of these Buttermilk Loaves is simply divine. The acidity in the buttermilk yields a softer crumb in any loaf of bread it is an ingredient of. Also, this is the perfect beginner recipe because this dough is so easy to work with.
Buttermilk is a staple in my kitchen, right up there with eggs and butter. I always have it and use it in most everything I bake! I even use it in pie crust, when I haven’t used it all baking bread. Try it for yourself and taste, and feel the difference. I purchase AE Dairy buttermilk in the little green carton at my local grocery store. Sometimes I splurge for the big carton… it always gets used up. The texture is so smooth beautiful and really makes my bread better. Looking at the texture of the buttermilk, you wouldn’t guess, but it truly only contains 1% milkfat. This is a great base and building block for a healthful loaf of bread.
What will I do with these loaves? I’m already thinking of BLT’s (I need some T’s though) this summer, this bread is great grilled, toasted or even just straight up, slathered with butter and jam. There is no substitute for homemade bread. Next to the delicious things you can do with it, there’s no candle or wax warmer that will even come close to perfuming your home with more desirable aromas!

Comfort food is the best food.
When my children are not feeling well, they always ask for these basic loaves of bread. How can I resist? These loaves rival chicken noodle soup for the ultimate comfort food in our house.

And when little ones are sick, they snuggle. I can’t get enough of that.

Learn more about AE Dairy and connect with them on Facebook, Twitter, Pinterest and YouTube for great recipe ideas and news of exciting new products coming down the pipeline! Have you tried the Garden Vegetable Cottage Cheese, or the Lemonade? They are my favorites this time of year.

This is a sponsored conversation written by me on behalf of AE Dairy via Burst Media. The opinions and text are all mine.

Simple Buttermilk Loaves

This rustic, soft, simple yeast bread is the perfect homemade treat for BLT's, peanut butter and jelly sandwiches or simply served plain with a smear of butter and jam. Buttermilk makes these loaves rich and tender.
Prep Time25 minutes
Cook Time45 minutes
Total Time2 hours 40 minutes
Servings: 2 loaves
Author: Cristen


For the Dough

  • 1/2 cup Warm Water
  • 2 packets instant active dry yeast or bread machine yeast
  • 2 cups AE Dairy Buttermilk
  • 1 tsp Salt
  • 3 large Eggs
  • 5 tbsp Butter at room temperature
  • 1/3 cup Sugar
  • 6 1/2-7 1/2 cups All Purpose Flour

For the Egg Wash

  • 1 large egg
  • 1 tbsp water


  • Combine water and yeast, set aside until foamy. Add remaining ingredients (only 6 1/2 cups flour at this point), mix together until well combined in a stand mixer fitted with a dough hook or by hand in a large mixing bowl with a wooden spoon or clean hands.
  • Turn dough out onto a large, floured work space. (If VERY sticky, add the remaining flour, a bit at a time.) Knead by hand 8-10 minutes until smooth and elastic. Place in a greased bowl, and cover with plastic wrap. Let rise for 45 minutes in a warm area (or until dough has doubled in bulk.)
  • Preheat oven to 350. Grease two loaf pans. (I like 8x4 inch pans, it makes a taller, prettier loaf.) Punch dough down, divide into two pieces. Shape into loaves by rolling up and pinching seam. Rock dough back and forth until long shape is achieved. Place into greased pan, repeat.
  • Let dough rise, don't forget to grease top of formed, pre risen loaf, and covered with plastic, for 45 minutes to 75 minutes, until doubled in bulk, or well above the top edge of the pan.
  • Combine egg and water, whisk well. Brush onto tops of loaves.
  • Bake at 350 degrees for 45-55 minutes or until loaves sound hollow when tapped or reach 190 degrees when probed with an instant read thermometer. Remove from oven, turn out onto cooling racks. Let dough cool for 1 hour before slicing. Makes 2 loaves, or 32 slices.
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