No-Knead Buttermilk Bread (Printable Version)
# What You Need:
→ Dry Ingredients
01 -
3 1/2 cups (440 g) all-purpose flour
02 -
2 tsp (8 g) granulated sugar
03 -
1 1/2 tsp (9 g) salt
04 -
2 1/4 tsp (7 g, 1 packet) instant yeast
→ Wet Ingredients
05 -
1 1/2 cups (360 ml) buttermilk, at room temperature
06 -
2 tbsp (28 g) unsalted butter, melted
# Steps to Follow:
01 -
In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast.
02 -
Pour in the buttermilk and melted butter. Stir with a wooden spoon or spatula until a shaggy dough forms and no dry flour remains.
03 -
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 2 hours, or until doubled in size and bubbly on top.
04 -
Preheat your oven to 425°F (220°C). If using a Dutch oven or oven-safe pot, place it in the oven to preheat as well.
05 -
Lightly flour your hands and a sheet of parchment paper. Scrape the dough onto the parchment, gently shaping it into a round or oval loaf.
06 -
Carefully remove the hot Dutch oven from the oven. Lift the dough on the parchment and place it into the pot.
07 -
Cover with the lid and bake for 30 minutes.
08 -
Remove the lid and bake for an additional 12–15 minutes, until the top is golden brown and the loaf sounds hollow when tapped.
09 -
Transfer the bread to a wire rack and let cool completely before slicing.
# Additional Notes:
01 -
For a richer flavor, let the dough rise overnight in the refrigerator (8–12 hours) instead of 2 hours at room temperature.
02 -
If you don’t have buttermilk, substitute with 1 1/2 cups milk plus 1 1/2 tbsp lemon juice or white vinegar. Let sit for 5 minutes before using.
03 -
Try adding 1/2 cup chopped nuts, seeds, or dried fruit for variation.
04 -
Pairs well with soups, stews, or simply with butter and jam.