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Buttermilk Sandwich Bread

Buttermilk Sandwich Bread

This bread makes great sandwiches and toasts beautifully too. Easy to make with fresh buttermilk or with reconstituted powdered buttermilk as well.

Makes one large loaf.


  • 1 1/2 c buttermilk
  • 1/4 c unsalted butter
  • 1/4 c honey
  • 1/2 c besan (chickpea flour)
  • 1 packet of active dry yeast (2 1/4 tsp)
  • pinch sugar
  • pinch ginger
  • 3 c all purpose flour
  • 1 1/2 tsp salt


  1. In a small saucepan over medium heat, warm the buttermilk, butter and honey until almost scalded. Remove from burner and cool to 110 degrees F.
  2. Place buttermilk mixture in a large bread bowl. Add besan, active dry yeast, sugar and ginger; whisk together until dissolved.
  3. Allow to stand 10 minutes, or until foamy.
  4. Using a wooden spoon, gradually stir in the 3 cups of flour. When mixed well, turn dough out on a lightly floured surface. Add flour to top and knead 5 minutes, adding a bit more flour as needed.
  5. Place dough in a buttered 2 1/2 quart covered casserole dish. Turn dough over to get the top buttered. Cover dish and place it in a warm place for one or two hours, or until doubled.
  6. Punch down, flatten dough into a rectangle and roll tightly to form a loaf shape. Seal all seams and place in a buttered 9 inch loaf pan. Cover with a clean towel and allow to rise 45 minutes, or until doubled, preheating oven to 350 degrees F during last 15 minutes of rise.
  7. Bake 35 minutes in the center of the oven, or until dark brown. Turn out onto a wire cooling rack. Cool completely before slicing.

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