Buttermilk, a dairy by product of butter-making, was used to improve both nutritional value and shelf-life of El-Shamey bread. Dough was prepared by added Buttermilk at ratios of 25, 50, 75 and 100% (V/V) based on the required amount of mixing water . and left for 2 hrs for leavening, then baking was carried out using an automatic home bakery oven at 450-520^oC. The ingredients were analysed for Total protein, T. carbohydrates, ash, crude fat, fiber, pH and titratable acidity. Results showed that added Buttermilk improved the handling properties of the dough and improved the quality characteristics of the produced bread. The final product was stored at room temperature (25-30^oC) and at refrigerator (4-7 ^oC) for 8 and 31 days respectively. The final product was investigated for firmness, elasticity, loss of moisture, cross section and eating acceptability. The results showed that there was a significant relationship between the milk ratio replacement and the sensory properties of the loaf. There was also a positive relationship between this milk ratio and both nutritive value and the shelf-life since there was significantly inhibition of fungal growth. The ratio 75% showed the best results. Generally, we can say that fermented or sweet Buttermilk as a by product could be used successfully as a fortified dairy ingredient and a cheap source of animal protein to improve nutritive value, shelf life and organoliptic properties  of El-Shamey home or commercially- made bread.