Buttermilk American Loaf Bread Cook's Illustrated

Experience the perfect balance of soft texture, rich flavor, and a golden crust with this Buttermilk American Loaf Bread from Cook's Illustrated. This recipe combines pantry staples like unbleached all-purpose flour, instant yeast, and sugar with the tangy creaminess of buttermilk for a loaf that’s both moist and flavorful. Kneaded to perfection and baked to a beautiful rise, this bread delivers that classic homemade aroma and pillowy crumb you’ve been craving. Whether toasted with butter for breakfast or used as the base for a hearty sandwich, this versatile loaf will elevate any meal. With simple steps and a reliable rise, it’s a foolproof recipe for bakers of all skill levels, perfect for those seeking a go-to homemade bread.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 420 grams Unbleached all-purpose flour
• 7 grams Instant or rapid-rise yeast
• 8 grams Salt
• 25 grams Sugar
• 180 milliliters Buttermilk
• 120 milliliters Water
• 28 grams Unsalted butter, melted and cooled
• 1 tablespoon Vegetable oil or nonstick spray

Directions

Step 1

Grease a 9x5-inch loaf pan with vegetable oil or nonstick spray and set aside.

Step 2

In a large mixing bowl, whisk together the flour, yeast, salt, and sugar.

Step 3

In a separate bowl or measuring cup, combine the buttermilk, water, and melted butter. Stir to mix.

Step 4

Make a well in the center of the dry ingredients and pour the liquid mixture into it.

Step 5

Using a wooden spoon or dough scraper, mix until a rough dough forms. The dough should be slightly sticky but cohesive.

Step 6

Transfer the dough to a lightly floured surface. Knead by hand for about 8–10 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment on medium speed for about 6 minutes.

Step 7

Shape the dough into a smooth ball and transfer it to a lightly greased bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise at room temperature for 1–1.5 hours, or until it has doubled in size.

Step 8

Punch the dough down and transfer it to a lightly floured surface. Gently roll it into a rectangle, about 8 inches wide and 12 inches long.

Step 9

Starting from the shorter edge, roll the rectangle tightly into a log. Pinch the seams closed and tuck the ends under to form a tight loaf.

Step 10

Place the loaf, seam-side down, into the prepared loaf pan. Cover loosely with plastic wrap or a kitchen towel and let it rise again for 45–60 minutes, or until the dough rises about 1 inch above the edge of the pan.

Step 11

Preheat your oven to 350°F (175°C) and position the oven rack to the middle position.

Step 12

Bake the loaf for 25–30 minutes, or until the top is golden brown and the bread reaches an internal temperature of 195–200°F (90–93°C).

Step 13

Remove the bread from the oven and let it cool in the pan for 5 minutes. Carefully turn it out onto a wire rack to cool completely before slicing.

Nutrition Facts

Serving size	(809.4g)

Amount per serving	% Daily Value*
Calories	2088.6

Total Fat 47.1g	0%
Saturated Fat 20.5g	0%
Polyunsaturated Fat 0.4g
Cholesterol 81.5mg	0%
Sodium 3355.9mg	0%
Total Carbohydrate 358.2g	0%
Dietary Fiber 11.3g	0%
Total Sugars 35.2g
Protein 52.4g	0%

Vitamin D 96.5IU	0%
Calcium 290.0mg	0%
Iron 5.2mg	0%
Potassium 764.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.5%

Protein: 10.1%

Carbs: 69.3%