Buttermilk Wheat Bread

I love the texture on this bread and will use it as my go to. Great recipe thank you for sharing.

This recipe is my go to bread recipe. The recipe is easy and delicious! I make the recipe exactly as it is written, and I have a fresh loaf of bread in a little over four hours, in the bread machine.

Very easy and straightforward recipe that results in a soft, light bread loaf. . I followed the recipe exactly, including the amount of yeast (unlike other reviewers) and did not have any issues. The bread smells delicious while cooking in the bread machine. Note that there is only 1/3 cup of wheat in this bread, so I would not describe it as “wheat bread,” in terms of either nutrition or consistency. It is a white bread that reminds me of light potato-based breads.

Its ok, I would put another tablespoon of sugar and eat it hot or as toast. with butter or jam on top.

it came out great

Really good! I was out of bread flour so my normal recipe wasn’t an option – this is the only non-white bread that didn’t need bread flour or vital wheat gluten. It came out excellent! I did add the full tsp of salt and the 2.5 tsp yeast, I think it would have been too bland without it. But it rose fantastically!!!! My children loved it too, so that’s 8 thumbs up. 🙂

Easy recipe. Very tasty! Made twice. First time I made a loaf. Second time I made 5 rolls and a small loaf. First loaf I added crushed pistachio’s. So good. Second batch I added poppy seeds. Both breads very good. Will make again.

Very good bread. I used 2 1/4 tsp of yeast (1/4 oz) and the dough cycle on my bread machine. Baked in a 9 x 5 bread pan at 350 for about 40 min. Worth a space in my recipe file.

Excellent bread. Followed the recipe and agree it needed a bit more salt. As for the yeast, depends on your bread machine. Mine is a longer program so 1 1/2 t yeast was perfect. Great use of leftover buttermilk. Loved it enough that I will have to buy some for bread making

This bread was a thumb’s up from my picky son! I did make two needed changes– I upped the salt to 1 teaspoon and the yeast to 2 1/2 teaspoons. I mixed in the bread machine and baked for 30 min at 350 in my oven. Perfect.

Great flavor and so easy! I used only AP flour, as I didn’t have any wheat flour on hand. I also used the dough setting on my bread machine, and then baked it in a glass loaf pan in a 350 degree oven for 30 minutes. Turned out great! Thanks for the recipe!

Just got a bread maker for Xmas. This recipe was perfect!

i made this by hand.not in the bread machine.didn’t have buttermilk so i mixed 1 T.vinegar with milk.raised well and is very tasty!

This recipe was perfect! I used the bread machine to make the dough, and I did substitute bread flour for all purpose flour. I baked in loaf pan at 350 for about 35mins.

We had some leftover buttermilk so I thought we’d try this bread. My husband is the master of the bread machine, but not always a recipe master. He used 3/4 TABLESPOON of salt instead of 3/4 teaspoon! I thought it’d be ruined, but it was great! Don’t know why it says 6 hours start to finish. It was 3 hours in our machine, set for a 2 lb loaf.

This bread was so good! I had forgotten to check and see if the dough was too wet in the bread machine and it wouldn’t rise properly, so I took the dough out when the bake cycle was just going to start and placed it in a bowl with a little extra flour then placing it in a buttered bread pan and letting it rise for about 20 min. in a 175 degree oven loosely tented with foil. When risen I lightly brushed the top with melted butter and baked at 350 until browned and done. In the dough itself the only changes I made was using 1/4 cup honey and only 1 rounded tsp. of sugar, about 1/4 cup less all purpose flour and using wheat flour in its place, and using melted margarine instead of butter because that’s all I had. The bread was very moist and flavorful!

Delicious! I mixed it in the breadmaker and then formed it into a loaf and baked it on my baking stone. This is a very good bread. I loved the flavor.

Wow!! This bread is delicious. Tasted great. I will make this once a week.

This is a great recipe, easy and deliscious. I did substitute 2 Cups all-purpose flour and 1 and 1/3 cups whole wheat flour instead of the measurements provided. I had to add another tablespoon of flour while the dough was mixing as it was a littlel wet. It didn’t seem to matter that the buttermilk was cold. (I usually place room temperature ingredients in the bread machine, which may be the trouble people have when their bread turns out like a brick!)

Wow, this bread is great! I used a package of yeast and made the dough in my bread machine. When the dough was done, I took it out, punched it down and put it in a buttered bread plan covered with saran wrap. I let it proof in a cold oven with a warm bowl of water sitting on the rack under the bread, for 40 minutes. When it was done, I took it out, removed the saran wrap and water from the oven, preheated oven to 350 degrees and brushed the top of the bread with an egg/water mixture then baked for 30 minutes. This is one of the best breads that I’ve made. Thanks for the recipe.

Couldn’t be easier to make and oh soooooo good!!!