Bread Machine Maple Buttermilk Bread

August 7, 2026

This easy, beginner-friendly Maple Buttermilk Bread is perfect for anyone new (or old!) to bread machines! 🍁🍞 Soft, tender, and slightly sweet, it's made with simple ingredients and comes out perfect for sandwiches, toast, or enjoying warm with butter.

Bread Machine Maple Buttermilk Bread

1.5 lb Loaf (the size I make)

240 g warm buttermilk (1 cup)
If using buttermilk powder, use 1 cup (235 g) warm water + 1/3 c (40 g) buttermilk powder

21 g melted butter or oil (1½ Tbsp)

60 g pure maple syrup (3 Tbsp)

360 g bread flour (3 cups)

9 g salt (1½ tsp)

5.5 g instant yeast (1¾ tsp)

1 lb Loaf

160 g warm buttermilk (⅔ cup)
If using buttermilk powder, use ⅔ cup (157 g) warm water + 3 Tbs (27 g) buttermilk powder

14 g melted butter or oil (1 Tbsp)

40 g pure maple syrup (2 Tbsp)

240 g bread flour (2 cups)

6 g salt (1 tsp)

4 g instant yeast (about 1¼ tsp)

2 lb Loaf

320 g warm buttermilk (1⅓ cups)
If using buttermilk powder, use 1⅓ cups (313 g) warm water + scant 1/2 c (53 g) buttermilk powder

28 g melted butter or oil (2 Tbsp)

80 g pure maple syrup (¼ cup)

480 g bread flour (4 cups)

12 g salt (2 tsp)

7.3 g instant yeast (about 2¼ tsp)

Fresh-Milled Flour Option: Replace the bread flour with an equal weight of freshly milled hard wheat flour. For best results, add: 1 egg and 1 tsp sunflower lecithin (optional). Add 1-2 more Tbs of water or buttermilk if dough is stiff. I also like to do a 45 minute autolyze before adding the yeast and salt.

Bread Machine Instructions

Add the ingredients to the bread machine pan in the order listed.

Select the Basic White or Basic Bread cycle and your desired crust color.

After a few minutes of mixing, check the dough. It should form a soft, smooth ball. Add a small amount of flour or liquid if needed.

When the cycle is complete, remove the loaf from the pan, brush with butter, and cover with a tea towel to cool before slicing.

Dough Cycle Instructions

Add ingredients to the bread machine pan in the order listed.

Select the Dough cycle and start.

After a few minutes of mixing, check the dough. It should form a smooth, soft ball. Add small amounts of flour or water if needed.

When the cycle is complete, shape the dough into a loaf and place in a greased 8½×4½-inch or 9×5-inch loaf pan (use a 10×5-inch pan for a 2 lb loaf).

Cover and let rise until doubled, about 30–60 minutes.

Bake at 350°F (177°C) for 30–35 minutes, or until golden brown and the center reaches 190°F (88°C).

Brush with butter and cover with a tea towel while cooling for a softer crust.

Cool before slicing. Store at room temperature for up to 3 days or freeze for longer storage.

Stand Mixer Instructions

Add all ingredients to the bowl of a stand mixer and mix on low speed until combined. Knead on medium-low (speed 2–3) for 6–8 minutes, until smooth and slightly tacky. Place dough in a greased bowl, cover, and let rise about 1 hour, or until expanded. Shape into a loaf, place in a greased 8½×4½" pan, cover, and let rise for about 30 minutes. Bake at 350°F (177°C) for 30–35 minutes, until golden and the center reaches 190°F. Cool before slicing.

Printable Recipe!

*This is how I store my bread! If you're looking for an alternative to plastic bread bags, our beeswax bread bags are a healthy way to store your bread!