Buttermilk Sandwich Bread
Prep time
Cook time
Total time
This buttermilk sandwich bread is soft on the inside, with a hearty and sweet-and-tangy taste.
Serves: 1 loaf
  • 1 cup buttermilk
  • ⅓ cup water
  • 3 tablespoons maple syrup
  • 2 tablespoons unsalted butter, melted
  • 1 cup whole wheat pastry flour
  • 2 ½ cups bread flour
  • 2 ¼ teaspoons rapid rise yeast
  • 2 teaspoons salt
  1. In a small saucepan, combine the buttermilk and water. Use an instant-read thermometer to measure the temperature, and heat the mixture over medium-low heat until the mixture reaches 110°F. Remove from the heat, then add the maple syrup and melted butter and mix to combine.
  2. In a large bowl, stir together the pastry flour, bread flour, yeast, and salt. Pour in the wet ingredients and stir together a wooden spoon until it forms a very shaggy dough.
  3. Turn the dough out onto a lightly floured countertop and knead by hand until the dough forms a smooth ball that springs back when you press it, about 10 minutes. Place the dough in a lightly oiled bowl and cover loosely with plastic wrap or a kitchen towel and allow to rise for 1 hour.
  4. With 15 minutes left in the first rise, preheat the oven to 350°F. Place a baking stone on the lowest rack of the oven, and place an empty baking pan on it.
  5. Butter a 9” by 5” loaf pan. Turn the dough out onto a very lightly floured counter and press it into a rectangle 9” long and no more than 1” thick. With the long edge facing you, roll the dough toward you tightly into a cylinder. Turn the loaf seam side up and pinch it closed. Place the loaf seam-side down into the prepared baking pan, pressing it gently into the corners. Cover the loaf loosely with plastic wrap or a kitchen towel and allow it to rise for 30 minutes.
  6. Bring 2 cups of water to a boil in a small saucepan. Carefully pour it into the baking pan in the oven (without removing the pan from the oven), then place the loaf pan on the middle rack. Close the oven, and bake for 45 - 50 minutes, until the bread is golden brown on top and, when you flip it out of the pan, it sounds hollow when tapped. Allow the bread to cool, then slice and serve.
Recipe by Today We Bake at http://www.todaywebake.com/buttermilk-sandwich-bread/