Soft Buttermilk Sandwich Bread

A beautifully soft homemade white sandwich bread, with a touch of extra flavor from buttermilk. This bread is fantastic for sandwiches, toasting, or right out of the oven. With added ginger to make it stay fresh longer!
4 from 1 vote
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Course: Bread
Cuisine: American
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Servings: 16 servings
Calories: 237kcal
Author: Kylee Cooks

Ingredients

  • 1 Tbs yeast I use bread machine yeast
  • ½ tsp powdered ginger
  • 1 tsp sugar
  • 1/4 cup water warm
  • 2 cups buttermilk warm
  • 1/3 cup honey
  • 1 tsp salt
  • 1 tsp baking soda
  • 6 cups bread flour divided
  • 1/4 cup butter melted

OPTIONAL

  • Extra butter for brushing on baked loaves

Instructions

Bread Machine:

  • Add the yeast, ginger, sugar and water to the bowl of your bread machine.
  • Combine the buttermilk, honey, salt and baking soda together and add to the bread machine.
  • Add 3 cups of the flour, and put the machine on the “dough” cycle”
  • Add the melted butter and the remaining flour.
  • Let the machine complete the cycle.
  • Remove dough from machine, punch down and divide into 2.
  • Shape into loaves, and add to 2 buttered bread tins (or glass pans).
  • Cover with a clean kitchen towel and leave somewhere warm for about 30 minutes.
  • Preheat the oven to 400F.
  • Cover the loaves loosely with tinfoil to prevent browning too fast, and bake for 30 minutes.
  • Remove the loaves from the oven and brush with the extra butter (if using)
  • Allow to cool completely on a wire rack (covered with a kitchen towel)
  • Slice.
  • Devour.

Stand Mixer:

  • In your mixer fitted with the dough hook, combine the yeast, ginger, sugar, and warm water.
  • Allow to get puffed up and foamy (about 5 minutes).
  • Combine the buttermilk, honey, salt and baking soda together, then add it to the yeast mixture.
  • Add 3 cups of the flour and mix until smooth.
  • With the mixer on low, add the melted butter and remaining flour.
  • Knead on low until the dough becomes smooth and elastic, about 8-10 minutes.
  • Remove from mixer, and turn out onto a floured surface.
  • Grease a large bowl, and add the dough to the bowl.
  • Cover, and rise for 1.5 hours (it needs to double in size)
  • Punch down and divide into 2.
  • Shape into loaves, and add to 2 buttered bread tins (or glass pans).
  • Cover with a clean kitchen towel and leave somewhere warm for about 30 minutes.
  • Preheat the oven to 400F.
  • Cover the loaves loosely with tinfoil to prevent browning too fast, and bake for 30 minutes.
  • Remove the loaves from the oven and brush with the extra butter (if using)
  • Allow to cool completely on a wire rack (covered with a kitchen towel)
  • Slice.
  • Devour.

Nutrition

Calories: 237kcal | Carbohydrates: 41g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 282mg | Potassium: 98mg | Fiber: 1g | Sugar: 7g | Vitamin A: 140IU | Calcium: 42mg | Iron: 0.5mg
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!