Honey Buttermilk Bread Again

This is the (now famous) honey buttermilk bread recipe. The last page got corrupted somehow and not everyone could see it. So I am reposting it here. Same recipe….slightly different page. :)

This homemade honey buttermilk bread recipe has a tender crumb and a slightly sweet flavor from honey. The loaf rises high and light – a great bread for kids who only want the soft commercial kind! Images will help you at every step.

honey buttermilk bread recipeThis honey buttermilk bread loaf isn’t so sweet that it doesn’t make good sandwiches but you can definitely taste the honey in it.  I know this shows three loaves of the bread but the recipe makes just two…I just tend to make six loaves at a time.

You almost can’t find real buttermilk anymore. Have you read the ingredients in that stuff? I prefer to make my own, although admittedly you have to start with the commercial buttermilk. Here is the post on how to make buttermilk if you haven’t seen it before. It’s so easy and you’ll be amazed at the difference in your baked goods.

Keep in mind that today’s cultured buttermilk is not the same as old fashioned buttermilk that was leftover from making butter.

My dad used to drink this stuff. He’d add some salt an pepper and then drink it down. I couldn’t do it back then and I can’t do it now — but I do love what it does for tenderizing meat and making amazing baked stuff.

I have been making bread for 40 years. I came to that realization the other day and it sort of freaked me out. I  totally do not identify with the idea of what a grandmother should look like, nor do I ever want to. Still, 40 years of bread baking is significant I think. My mom didn’t bake. As I recall I was lying on the couch one day, paging through a Seventeen magazine and they had a recipe for bread. I don’t know if they still publish recipes but they used to. I was bored, it seemed like a cool 70’s kind of thing to do, and why not? After all, the early 70s were all about artisan and handcrafted things.
In a lot of ways it wasn’t so different from how it is now. In fact, neither am I — there’s just more of me.

buttermilk bread dough first rise

When fully risen your finger will leave a dent in the dough and the bowl will feel light when you pick it up.

So I did it. I just followed the directions and there it was.

Bread.

It was magical. The house smelled great and I had accomplished something I had never seen or done before. I’d never had homemade bread and honestly I’d have to say that it was one of those moments that changed my life. It was an epiphany and would more or less guide my food life from that moment on. It took me forever to bake but the result was delicious — I was hooked.

buttermilk bread dough punching down

Punching the buttermilk bread dough down is exactly that. Drive your fist into the center. No need to be gentle. If more people made bread the world might be less violent.

I wasn’t allowed in the kitchen much but my parents did make an exception for my bread making endeavors. I experimented and by the time I was sixteen I spent my days off from work experimenting with sour dough, rye, wheat, salt rising, oatmeal, and almost any other yeast bread you can imagine.

Homemade buttermilk bread has always been one of my favorites because of the texture, flavor, and lightness.

buttermilk bread dough kneading

Properly punched down bread. Give it a couple of minutes to rest and relax before you shape it.

It’s kind of funny that I never baked a cake or cookies until after I was married, though. Talk about putting the cart before the horse, right?

I like to buy a large quantity of  yeast (affiliate link). It’s much cheaper that way and it will last in a tightly sealed jar in the refrigerator for a long time.

I realized as I was writing about this honey buttermilk bread recipe that I have a super simple recipe for croissants that I haven’t shared. I promise I will get that up here soon. If I don’t please head on into the RestlessChipotle Facebook page and remind me, ‘k?

UPDATE:  Croissant Recipe

What is your favorite kind of bread? Leave a comment and let me know — maybe I’ll feature the recipe.

Just a quick note… If you’ve wanted to learn to bake bread but it never comes out quite the way you think it should… you might like my new book, Bread Boot Camp.

bread bootcamp

Learning to bake bread can seem very intimidating and many would-be bakers quit in frustration. Bread Boot Camp teaches you to create tall, fluffy loaves of bread using an incremental approach – learning the techniques step by step so that by the end of the book you’ve mastered it. More importantly, you’ve had fun doing it! Plus, get 10% off with coupon code YR83Y  You can also get the paperback version on Amazon –Bread Bootcamp: It’s Not a Cookbook…It’s an Adventure (affilate link).

 

4.8 from 6 reviews
Honey Buttermilk Bread Recipe
 
Prep time
Cook time
Total time
 
Tender buttermilk white bread with the delicate flavor of honey. The stronger the honey the better the flavor so use pure raw honey, buckwheat or other strong flavor.
Author:
Recipe type: Yeast Bread
Cuisine: American
Serves: 2 loaves, 24 slices
Ingredients
  • 1 envelope yeast (I usually use 1 tablespoon because I buy in bulk.)
  • 1 teaspoon sugar
  • ¼ cup warm water
  • pinch of ginger (helps activate the yeast)
  • 2 cups warm buttermilk
  • ⅓ cup honey
  • ¼ cup butter, melted and cooled so that it is warm to the touch but not hot.
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 6 cups white bread flour
Instructions
  1. Mix the ginger, sugar,yeast, and water and set aside for five minutes.
  2. Mix buttermilk, honey, salt, baking soda in with the yeast mixture.
  3. Add three cups of flour and mix until smooth. On an electric mixer it is about 5 minutes on low speed.
  4. Mix in butter until it is totally incorporated into batter.
  5. Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed.
  6. When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.
  7. Place in greased bowl, turn to grease the top, cover and allow to rise for 1½ hours.
  8. Punch down and form into two loaves. Place in greased loaf pans and grease tops.
  9. Cover, and allow to rise for 45 minutes.
  10. Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast.
  11. Remove loaves from oven and brush with melted butter.
  12. Allow to cool in pans for 10 minutes.
  13. Turn out and cool completely on a rack. Cover the loaves if you want soft crusts.
Nutrition Information
Serving size: Carbs:28.7 Calories: 153 Fat: 2.4

This homemade honey buttermilk bread recipe has a tender crumb and a slightly sweet flavor from honey. The loaf rises high and light – a great bread for kids who only want the soft commercial kind! Images will help you at every step.

If You Like Homemade Honey Buttermilk Bread Recipe you may also like…

Other yeast bread recipes from Restless Chipotle

Old Fashioned Whole Wheat and Oatmeal Bread
Swedish Limpa (light rye)

Yeast bread recipes from around the Internet

Pumpkin Yeast Bread

Guinness Rye Fennel Bread

 

 

Around the Internet…

Comments

  1. Shasta says

    Regrettably, I started this project at 8p. I completed the mixing and I’m letting it rise for 90 minutes. What happens if o stop there and begin again in the morning or possibly tomorrow afternoon? Otherwise I’ll be up to midnight completing this project. Thank you!!

  2. Katherine says

    I want to try this bread but I only have the yeast in the little bottle that goes in fridge once opened.

    So much of that yeast would I use compared to the packets of yeast? About 1 tbl of bottled yeast?

    Thanks!

  3. Alexis says

    It is so dry and hard to knead. I did everything as directed, but it is crumbling. What do I do? My kitchenaid was having trouble mixing it. Suggestions?

  4. Toni says

    I have been looking for a buttermilk bread recipe and this one looks delicious! Does this recipe work using whole wheat flour, maybe half of the total flour? Not sure if that would inhibit the rise, but I try to incorporate whole wheat into my breads, even if it is only a cup or so.

  5. Laura Collins says

    This is my favorite bread recipe! I’ve been making this for awhile now and my family just loves it. We don’t care for buttermilk, so I sub out whole milk. And when my husband makes beer I dehydrate his used grains, then grind them up in my coffee grinder and add them to the dough. We call it beer bread, but it’s really a whole grain version. Nevertheless, it’s amazing.

  6. Kim says

    I recently moved to a High Altitude (6,000 ft) and would love to make your bread and just wondered if you have any idea what adjustments I should make so it’ll come out correctly?! Thanks so much for any help you can provide! ;0)

  7. Elyse says

    I usually let my bread maker do the dough work and take it out for traditional loaf shape to bake. Have you tried, and what order would you put ingredients in?

  8. RICHARD says

    I JUST DID IT. EXCELLENT THIS WAS MY FIRST BREAD……….. USED OIL INSTEAD OF BUTTER AND BROWN FLOUR. PLEASE DO NOT DO IT IF YOU ARE VERY HUNGRY……… TOO GOOD TO STOP.

  9. Rebecca says

    I just made butter this morning, can I use the real buttermilk in this recipe or do I need to go buy the store cultured buttermilk?

  10. Lloyd Gallant says

    I just made this. By “made” I mean it’s rising. It came together pretty well but the buttermilk and stuff went into a smallish bowl and when I dumped the soda in last it made a little ied. The main bowl was proofed anyway so it could go right in before it bubbled over. It made a nice bolus, just a bit lighter than I wanted. It was right around 1600 grams. I usually shoot for around 1850-1880 so it bakes out at a round two pounds. I like to bake bread by heating a cast-iron skillet on the burner and then let the bread rise in the oven with the cooling-off skillet on the rack under it, then when it’s risen I take out the skillet and put the oven on 325 for 40-43 minutes depending on loaf size. I’ll report my results when I have them, thanks for the recipe. It looks great!

  11. jaye says

    I just ordered your new book! I am so glad to have it on my shelf to use now instead of printing copies from the internet!

  12. Aly says

    I too have been making bread for 40+ years. It is still one of my favorite things to make and share with neighbors and friends. One of my favorite recipes is a simple white bread:
    2 c. whole milk, 1 1/2 tab. dry yeast, 1/4 c. warm water, 1/4 c. honey (I use local honey), 1 tea. salt, 1 stick butter, unsalted and diced, 2 eggs, bread flour (I like King Arthur) around 5 cups depending on the weather. Scald milk and put in the mixers bow with the paddlel. Add in salt and the stick of butter, diced and allow to cool ( I mix on slow). in a separate cup (I use the measuring cup from scalding the milk, it is warm) add in 1/4 c. water and 1 tab. of the honey. the rest you add to the milk mixture. Sprinkle the yeast on the warm water with honey and allow to activate until about 1/2 the measuring cup is full. Meanwhile add the eggs to the cooled milk and start adding in flour. when a loose paste add in the yeast and add remaining flour until a soft dough is formed just sticking to the bottom of the bowl. Allow to mix with a dough hook for 5-7 min. (Mom always said the dough shoud be smooth like a baby’s bottom) I knead by hand a couple of minutes longer to lighten it up and incorporate some air. Place in a bowl sprayed with non-stick and cover with plastic wrap. Allow to rise until doubled (about an hour) then gently deflate and fold over itself 6-8 times. Flip dough ball upside down so the folds are on the bottom and put back in bowl and rise again. Deflate and gently form into 3 loafs and place in sprayed loaf pans. Cover again loosly with plastic and a allow to rise. Preheat oven at 350 F. Brush loaves with eggwash and I like sesame or white poppy seeds (you can find them in the indian markets) Bake uncovered for 25 min until golden brown. Cover with foil and bake an additional 10-15 min. until bread reaches 200 F on a thermometer. Remove innediately from bread pans and cool on a rack. Dark bread pans cook a bit faster and yield a darker crust all the way around. Le tme know if you try this and how you like it. It is great fresh, toasted and makes a teriffic french toast bread or grilled cheese sandwich!

  13. Leslie says

    I made this bread yesterday and it was a hit with my teenage daughters. We have already gone through 1 loaf! I will note that I didn’t read where it said warm buttermilk so the buttermilk was cold when I added it to the mixture but the bread still turned out just fine. I would like to know if you have ever substituted the powdered buttermilk that you just add water to for the real buttermilk?
    Thanks again for a great bread recipe.

  14. Carolyn says

    This is a wonderful bread, I made it this morning and just loved it. I had no problems with it, came out with a soft crust, and baked up very nice. This is the first time that my bread did not come out with a yeast taste. I will next time cover it with foil so it does not get so dark. I will try this again and turn it into rolls. Thanks so much for a very good bread

  15. Robyn says

    Oh my gosh! Best. Bread. Ever. Stumbled upon this website while looking for a sweet bread, and boy am I glad I did. First time making this bread, I paired it with my grandmother’s meatloaf recipe. It was a huge success, my kids loved it. Awesome toasted with sweet cream butter. Next up, cinnamon rolls…can’t wait.

  16. Anita says

    Hi Marye,
    I am going to try this. It will be my first time making yeast bread. . I used to church milk for butter when I was very young. We had a cow, so all our milk was whole and unpasteurized. My mother always used the milk from the churn to make buttermilk, but I don’t remember how she did it.
    Are you using a bread attachment with your mixer, or regular beaters?

  17. Sheri Alldredge says

    My mother’s bread recipe use to be my favorite…….then I tried this one and can I say that I have a new favorite…… :o). I tripled the recipe and freeze it and pull out what I want. This recipe has a great flavor. Thank you for sharing it with us.

  18. Mary says

    This was really delicious bread. I usually like really crusty bread but the the texture of this bread was fantastic and the flavor great. Anxious to try some of your other recipes. Thanks!

  19. pat says

    sorry-I’ve wandered around here and I can’t figure out how to save recipes in a recipe box (?) what am I not seeing? thx BTW-yum on the honey buttermilk bread :)

  20. Karen says

    Bread was soft and delicious. Word to the wise, do NOT add baking soda directly to the warm buttermilk unless you have your mop ready…HA!

  21. karin says

    I tried this recipe twice. First time it didn’t rise at all. SECOND time I made sure I put the ingredients in in the proper order. Got it to rise the first time but only 1/2 second. The yeast is fresh and did its job. The ONLY difference was the flour. I had to use all purpose. Would that make SO much difference??
    I have finally found a place in town that has hard white flour for baking bread and will try one more time.
    Is a glass loaf pan smaller then a metal one??

    • says

      I don’t use a bread maker so I can’t comment on that. You can use wheat flour.. If you use oatmeal flour don’t use more than a couple of cups in place of a couple of cups of the bread flour.

Trackbacks

  1. […] Honey Buttermilk Bread a classic yeast bread that is sweet, yet savory. It has a soft crumble airy moist texture that just melts in the mouth. It is easy to make and goes well with home cooked meals such as stews, chili, pot roasts, pasta dishes, casseroles and soups. It also works as a perfect side to go along with a light summery meal such as a leafy green vegetable salad and cold pasta dishes. Some people even use the bread to make fresh French toast, sandwiches, croutons, breakfast toast and Texas styled toast. Heck, when the bread is cut into thick slices it can even be used for making French bread pizza slices. Click here to read full article […]

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