Print this Post

Buttermilk Bread Recipe Sweetened with Honey

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.


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


5 from 1 reviews
Honey Buttermilk Bread Recipe
Prep time
Cook 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.
Serves: 2 loaves, 24 slices
  • 1 envelope yeast (1 tablespoon)
  • 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
  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

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

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

Other yeast bread recipes from Restless Chipotle

Perfect Hamburger or Hot Dog Buns

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

This recipe is part of:

From The Farm Blog Hop

Please share this postShare on Facebook11,876Pin on Pinterest56,950Share on YummlyShare on StumbleUpon19Tweet about this on Twitter54Share on Google+34Share on LinkedIn7Email this to someone


Skip to comment form

  1. katie

    I need to make this! I’m new to baking with yeast and when im in front of the shelf with yeasts, I never know which one to buy… fast rise, instant rise or whatever the options are. What type of yeast do I use? And I have a dough hook on my mixer, how long do I use a dough cook for instead of kneading by hand? or is doing it by hand my best option?

    1. Marye Audet

      I like to buy a large quantity of regular yeast. There’s a link in the post and if you click through and buy it on amazon it helps support the blog. It’s much cheaper that way and it will last in a tightly sealed jar in the refrigerator for a long time. Knead for about 6 to 8 minutes with a dough hook or about 10 to 12 by hand. :) You might also be interested in my Bread Bootcamp book (link on the left sidebar) which is more in depth instruction on making all kinds of breads.

  2. Will Bullok

    I just made this amazing recipe. I havent baked any bread in abut 4 – 5 years, and i am know living about 5100 feet higher than the last time I Baked! My bread didnt rise quit ashigh as the piture of yours, probably an inch lower. What would suggest I try next time? It sure tastes good :)

    1. Marye Audet

      I am not familiar with high altitude baking. :/ Sorry. Maybe a little more yeast? I am so glad you liked the bread though!

  3. Aggie

    When you say warm buttermilk, how warm – like room temp? Also, can I make the dough the night before and bake before Christmas dinner? Thanks!

    1. Marye Audet

      about 110F

    2. Marye Audet

      I wouldn’t try to hold it that long.

  4. Darlene


    Just saw your post on facebook. Been a long time since I’ve baked. I use to bake a lot and loved doing it. Just kind of got away from it. Look forward to starting with this bread recipe. Thank you for the reminder. Not sure how to keep getting up dates on recipes? Please to let me know. Thanks again Darlene.

    1. Marye Audet

      there’s a box on the left sidebar where you can sign up for updates that come once a week with links to all the recipes…Or you can follow on facebook. :)

  5. Emily

    This is my very first time making bread. It was so easy and a ton of fun. I’ll definitely be making this again. Thanks for sharing your bread smarts. I do have one question. How long does fresh baked bread last- if we don’t eat it all tonight?

    1. Marye Audet

      maybe 2 or 3 days- ours never lasts that long!

  6. Athena

    First attempt at baking bread ever made simple and hugely successful using this recipe! It’s awesome and my family loves it! Great toasted too! Thanks so much for sharing! :-) Now on to scpur your recipes foe easy dinner rolls for beginners!

    1. Marye Audet

      :) thanks!

  7. Catherine

    What do you recommend greasing the dough and pans with? I am using unsalted butter.

    Also, how can you tell it’s greased enough in each stage?

    Thank you!

    1. Marye Audet

      I use butter or oil depending on what is in my hand at the moment. Just grease liberally – it’s hard to give an exact amount.

  8. Erva

    Marye, I have made bread for about 50 years but just recently started to bake whole wheat bread. I grind my own flour.
    The bread is wonderful but the problem I have and I have tried oh so many things that I have read on the internet and still have a problem on and off, is sometimes my loaves crack and blow out on the side. Do you know what to do about that.
    My husband and friends say what does it matter it tastes so good. But I want a nice looking loaf. Thanks for your time.

    1. Marye Audet

      There are a lot of possibilities – it may be that you aren’t oiling the shaped loaf enough before the last rise and it gets a crust. You might also try adding a pan of water to the oven when baking. Finally, you might try scoring the top of the loaves with a knife before baking. Hope this helps.

  9. Christina Riley

    Was wondering if I could use a breadmaker for this recipe if so would anything change?.

    1. Marye Audet

      I never have… skim through the comments tho..I think someone was saying how they did it…

  10. Patricia

    Can I use coconut flour instead of white flour?

    1. Marye Audet

      No – without gluten the bread won’t rise right.

  11. Julie @ HostessAtHeart

    I love baking bread, and this recipe looks amazing. I’m giving it a try today.

    1. Marye Audet


  12. Michelle Maloney

    I made this bread and it was delicious! Have you ever used the recipe to make dinner rolls?

    1. Marye Audet

      Yes i have! It works great!

  13. Tommie Nieman

    Thanks for the honey buttermilk recipe. I will definitely try it. I have a similar experience, although I rarely make homemade bread any longer. I was 19, newly married and invited friends for dinner. The lady friend brought by some frozen rolls that morning on her way to college and asked me to thaw them and let them rise for her part of the supper.

    Well, she did that a few times over the semester and I began to wonder what steps went into getting them to that stage. I got my trusty Better Homes and Gardens (red plaid) cookbook out and looked it up. I settled on the “Plain roll dough” recipe and started trying to make homemade bread. The first couple of attempts were not that great, but good enough that I kept trying and perfecting my techniques. I have learned in all cooking to decided on a brand you like and use it so that you can count on the results. I use Land O Lakes butter, Crisco shortening, Gold Metal flour, Imperial sugar (white and brown), Arm & Hammer Soda, Calumet baking powder, Fleishmann’s yeast, etc. and never vary.

    I went on to try salt rising bread, sourdough bread and others that needed a starter. My favorite recipe is “Early Colonial Bread.” I found it in the March 1972 Better Homes and Gardens magazine, page 48 according to my recipe card. It is the recipe of Reverend Raymond Valeria of Grand Marais, Michigan.

    A. 1/2 c. yellow cornmeal, 1/3 cup brown sugar, 1 Tbsp. salt, 1/4 c. oil, 2 c. boiling water; B. 2 pkg. active dry yeast, 1/2 c. lukewarm water (I always add a little white sugar); C. 3/4 c. stirred whole wheat flour (or oat flour works well, my note), 1/2 c. wheat germ and 4 1/4 to 4 1/2 c. sifted all purpose flour.

    In a very large mixing bowl, thoroughly mix the dry ingredients listed in A. above. Then, mix in the boiling water, then the oil. Let this cool for about 30 minutes until Lukewarm.

    In at least a 2 cup measuring cup, add the yeast and gradually pour in the water while stirring the yeast. The idea is to not have dry yeast floating on top of the water. Mix in a little white sugar if you like, to help it rise. This takes about 5 minutes. It needs to be in an area free of drafts and warm, if possible. Watch it, because the yeast can rise and overflow its container, or fall (die).

    Stir the yeast into the cornmeal mixture, and then add the whole wheat flour (or oat) and wheat germ. Stir in the white (I use unbleached = be sure it’s not self-rising) flour. You will have to work in the last of the flour by hand, as this makes a moderately stiff dough.

    Turn out onto a floured surface and knead until smooth and elastic – 6 to 8 minutes. Your work will be rewarded later.

    Place in a heavily greased bowl, so you can grab it like a ball and roll all surfaces in the grease. I use Crisco. Cover the bowl with a damp muslin or cheesecloth (dish drying cloth) and let rise in a warm place for about an hour. Test and punch down when it is ready. Turn out onto a lightly floured surface, divide in half and let rest for 10 minutes. Shape into 2 loaves and place in greased loaf pans. (I use glass pans) (I also brush my crusts with melted butter before baking, but the recipe does not call for this step.)

    Let rise until almost double – about 30 minutes – again, in a warm place, free of drafts – no ceiling fans, for instance) Set oven to 375 degrees about half way through, so it is ready when the loafs are.

    Bake at 375 for about 45 minutes or until done. Cap loosely with foil after the first 25 minutes if the bread tops brown too quickly. Cool on a rack until cool enough to handle, and ENJOY this delicious bread. It is best sliced while warm with butter and jam or raw honey. Thank you, Reverend Valeria.

    Note: most of the directions are mine, gleaned from years of making this bread.

    Cheers, Tommie Nieman, Irving, Texas

    1. Marye Audet

      Oh thank you! I will try this! Do you happen to have a good salt rising bread? I have worked and worked with the two recipes I have but I am not happy with them. :) you can email me or message me on the restlesschipotle facebook page. :)

  14. Jeff

    Just made this for the first time and it came out great. I let it rise for 40 minutes instead of 30 after putting it in the loaf pans. Came out very light and tasty.

    1. Marye Audet

      Great! Thanks for letting me know!

  15. Brenda

    I made your bread this afternoon and it was super yummy! Mine did not rise as high as yours. I am a newbie bread maker, so how long should one knead the dough by hand? I used your buttermilk recipe and tried to follow your steps…so I assume it was the kneading part that caused the loaves to be risen less than yours.

    1. Marye Audet

      If you are new and kneading by hand give it 15 minutes and be sure that it rises fully before baking. Post a pic on the Restless Chipotle facebook page!

  16. Connie

    I am definitely going to give this recipe a try. I’ve been prone to make whole wheat or partially whole grain flours for years.

    A couple of years ago, I found out that I had a really BAD Candida Yeast buildup in my system & went off my homemade bread completely.

    I now have it more in control & I expect soon to have it back to completely normal ranges. I’ve begun to add back bits of bread & really intend to give this recipe a try.

    Thank you for publishing it.

    1. Marye Audet

      :) this is a good one!

  17. Kathi

    We live at an altitude of over 5,000 feet. How do you recommend modifying the recipe for high altitude?

    1. Marye Audet

      I don’t have a clue Kathi! I am so sorry.

  18. Theresa

    You may have answered this but the recipe call for 1 packet yeast And 1 tablespoon? I’m new to bread making and using yeast…so I just want to make sure I understood the amount of yeast. Also, should I use fresh ginger? How much is a pinch…is it about 1/8th?
    Thank you

    1. Marye Audet

      no one packet OR 1 tablespoon. :)

  19. Ally

    I have been trying to figure out something else to make one of my best friends for his birthday for days now and its dawned on me that I can’t think to buy him anything, so Ill make him something. Problem is that I always make a pumpkin pie and he has complained before that Ive never made something else. He loves bread, especially with soups, so I found this and I will be making it. I promise to be back with an update on how it goes. Im very excited and actually kind of tear eyed thinking about making bread for the first time. Im a cake maker, not a bread baker, but now its time to try something different and step out of my comfort zone.

    Thank you so much for the recipe!

    1. Marye Audet

      Let me know how they come out and tell your friend happy birthday!

  20. Shelia Smallwood

    I have a question. It may sound silly but I have never made bread before so bear with me. Do you have to buy all purpose flour ,yeast, baking soda and everything or can you just use self rising flour and do just as good with it ? Someone let me know because I would love to make this. I love fresh bread and so does my grandson Hunter.

    1. Marye Audet

      You must use all purpose or bread flour, self rising will not work. :)

  21. Anna

    I have a question, Can I make this with Whole Wheat flour? I grind my own wheat (the flour tastes fresher that way) and it does tend to be slightly more coarse than sifted white flour. My main question would be, does white bread flour have other rising ingredients that cause the bread to be lighter/fluffier than with a WW flour? This recipe looks so good, I can’t wait to try it!

    1. Marye Audet

      Anna – yes, I’ve done it. Replace 1 tablespoon of whole wheat with an equal amount of gluten and make sure it is kneaded very well

  22. Sonja

    This bread is delicious! I tried the recipe for the first time about a week ago, and I have another batch of dough on the rise as I write. To anybody wondering, converting to buns works well.
    I found that the recipe yields 12 good-sized buns. The first time, I tried baking them for 20 minutes at 400 degrees as suggested for the bread. They were very good, but, in my oven at least, the bottoms ended up burnt… though it was easy enough to slice away the burn with a bread knife once frozen.
    This time I am going to put my oven at 375 degrees and initially bake them for 15 minutes. That should do the job, I think.

    Luckily, there is no need for me to make buttermilk.. I can buy 3.25 % that has nothing in it other than milk, salt and bacterial culture. :)

    I freeze the buns once cooled, and then subsequently I’ll defrost the number I want for the next day overnight. The following morning.. I heat the bun in the oven while my mocha pot does its thing… When all is ready the bun gets a little butter.. and local honey. Bliss!

  23. Kim

    Your recipe calls for 1 package of yeast, or 1 tablespoon, but 1 package of yeast is only 2 1/4 teaspoons. Which should I do: 1 tablespoon or 1 package?

    1. Marye Audet

      I always use 1 tablespoon or 1 package. Either is fine… or 2 1/4 teaspoons is fine.

  24. Sherry Wright

    Mary-I’ve been on your site numerous times since I “discovered you”! I am making the Honey Buttermilk Bread for the second time today; thank you for sharing the recipe. It is my favorite loaf bread. I have plans to make several other recipes I’ve seen on your site.

    If I understand correctly, you are restoring an older home. Good luck! We acquired a 1921/22 arts and crafts style home several years ago. It’s been a labor of love, but we wouldn’t trade it for anything! We enjoy the openness allowed by the numerous french doors opening from the downstairs living room into the parlor/library, dining room and sun room. Keep those great recipes coming, I’ll be right here looking for them and trying them out. I admire you and would love to be able to profit from my love of cooking. God bless you! ~Sherry

    1. Marye Audet

      Yes we are! Our house was built in 1910 but re-mUddled in the 70s and turned into a girl’s home. It takes forever for sure! Thanks for reading!

  25. Sylvia Crawford

    Very easy instructions. Used my KA and dough hook doubled the recipe. Final rise some loves larger than some of the others. But that’s because I am not fussy for perfect size loaves. Looks pretty good I am positive from the smell of it the taste will be equally good

  26. Linda Alexander

    HELP! I couldn’t wait to try this bread. I made my own buttermilk, which turned out awesome. And I followed the recipe exactly for the bread. However, it never pulled away from the mixing bowl. It remained sticky. I rose, more than doubled, and now it is in pans to rise again, but I know it won’t turn out right. What did I do wrong?? I have been trying to bake bread for over 20 years, but I ALWAYS have issues. Usually the bread is too dry, or doesn’t get done in the middle. I am about to give up. Any words of wisdom from someone who has done it successfully for FORTY YEARS would be appreciated!!!

    1. Marye Audet

      It sounds like there isn’t enough flour… :/

  27. Kathy Isbell

    Hi. I finally was able to get this receipt to print. Cannot wait to try it. I always have trouble baking bread. Thanks so much. Kathy from Ardmore, Al.

    1. Marye Audet

      :) thanks for reading.

  28. Beverly

    how much yeast do I substitute from the jar?

    1. Marye Audet

      about a tablespoon.

  29. Pat Sellers

    Sounds so yummy. I look forward to making this recipe. You say you usually make 6 loaves at the time. Do you just use 6 times every ingredient amount? Will your large mixer mix those 6 loaves at one time? I, too, would like to use my large mixer but I am not sure if my large Waring Mixer will handle that many loaves at the time. Thank you, very much.
    Pat Sellers

    1. Marye Audet

      I trriple the recipe but in a regular stand mixer you should probably make it as written.

  30. Tammy

    Sounds yummy. How much would one envelope of yeast be by teaspoon?

    1. Marye Audet

      about 2 1/2 teaspoons. I usually use a tablespoon for a packet.

  31. Jeanie

    I made bread for the first time ever (42 years old) and I did it with this recipe. WOW, its so good! My son asked me to start making bread all the time. Thanks for helping make me a hero! I think I did a couple things wrong, being a first timer, it took about 3 hours to double in size?!? However the end result was so worth the wait.
    Thanks again!!!

    1. Marye Audet

      YAY! I am so glad you like it!

  32. lucia

    how much tablespoon of yeast is in one envelope for this bread please

    1. Marye Audet

      I believe a packet is 2 1/2 teaspoons so roughly one packet per tablespoon will work fine

  33. Charlie

    Thank you Marye

    1. Marye Audet


  34. Dianne

    Can this recipe be used in a bread machine.

    1. Marye Audet

      I can’t say as I have never used a bread machine.

  35. Ashley

    When you say butter do you mean “real butter” and should it be salted or unsalted butter?

    1. Marye Audet

      None of my recipes use margarine and it is almost always unsalted butter

  36. Tracy Steele

    Please add me to your email list for recipes thanks

    1. Marye Audet

      Tracy, you can add yourself in the left sidebar. :)

  37. Anna

    1st time. I am going to bake this bread and make the buttermilk. Thank you, Anna

    1. Marye Audet

      Awesome! Let me know how it works for ya.

  38. JFLSR

    Have you heard of “Dough Gobs”? Or, have you fried your yeast bread dough? If not, you’re missing a great addition to a bowl of beans, or any meal! My mother and grandmother always made dough gobs when we had beans, and for an extra treat when shaken up in a bag with sugar. When I started baking bread and making dough gobs, I found they were best with a powdered sugar/maple flavored glaze, make sure the glaze is thick, don’t use too much milk, my favorite, a TBSP or so in a large soup bowl may be enough.
    To make the dough gobs, wait until the dough has risen the second time, or just before you make your loaves, don’t punch the dough down, just pinch off balls of dough about 1 1/2 inch in diameter, round the dough ball making sure all seams are closed, flatten out to about 3/8 to 1/2 inch thick, cook in about regular Crisco oil about an inch deep. Test the temperature of the oil by dropping a tiny piece of dough in it. If it bubbles good, (you don’t want it so hot it burns the gobs, or under cooks them) gently lower the dough gobs in, be careful not to splash the hot oil! When browned nicely, turn over carefully and brown other side. Place on paper towels to cool and drain off oil. Serve for dinner when cool, or smear with glaze for dessert. Don’t be afraid to experiment with glaze, peanut butter goes good in it!
    Best “doughnut you’ll ever eat!

    1. Marye Audet

      I’ve made something like that in the past – yum!

  39. carol

    What size bread pan should I use?

    1. Marye Audet

      usually 9×5 does the trick!

  40. Charlie

    This bread looks so very good!

    I am curious though.

    Does the ginger give a taste of ginger in the bread?

    Have a Joyful Day :~D

    1. Marye Audet

      No. The ginger just encourages the yeast a little. ;)

  41. amy

    I was reading about how you’ve been making bread for 40 years. I was wondering if you ever came across a recipe for the yeast rolls they made during the great depression. I’ve been searching for a while now and with your years baking bread I was hoping that maybe someone passed it down to you. Can’t wait to try this recipe it sounds so good . Thank you.

    1. Marye Audet

      Well, there were a lot of recipes then. Can you be more specific?

  42. Kimberly Cleven

    Would a drop of Ginger Essential Oil work in this do you think? I don’t have any fresh ginger in the house!

    1. Marye Audet

      No.. and it’s not fresh ginger.. it’s the dried spice powder

  43. Joshua Whitt

    I am SO happy to find you! I am very interested in making my own organic, natural, artisan and country breads. I’ve never baked before, but am certain I could easily pick it up! Are there any bread books or special tools you recommend to get me started? What will I need? Forgive my ignorance, as I kindly ask a master! Hehe

    1. Marye Audet

      Joshua… I am currently working on a book but in the meantime read this 3 part series… and if you haven’t liked the Facebook page please do. You can ask questions there and get answers relatively quickly..unless I am away from the computer (rare) http://www.restlesschipotle.com/2014/02/yeast-bread-baking-tips/ http://www.restlesschipotle.com/2014/03/yeast-bread-baking-tips-part-two/ http://www.restlesschipotle.com/2014/03/yeast-bread-baking-troubleshooting/

  44. Shirley Hutcherson

    I use to be to buy Salt Rising Bread at Helms Stores in S CA. Long gong, but not my craving, so please I read you made salt rising bread & you may gave one of the only recipes in exestiance!!

    1. Marye Audet

      I am trying to get it right!

  45. Melinda Matney

    I have been reading through your comments. For the bread machine there is a soecial flour for bread machines. I find my loaves are lighter when I use that flour. Also your suppose to use quick rising yeast in bread machines. Enen for the 3 hour loaves it calls for the quick rising yeast. I hope this helps other people out there with bread machines. I have used mine quite a bit. I make cinnamon rolls every holiday! I do something special that my husband suggested. When my bread is ready to roll out, I turn the bread machine on again for a few minutes to add raisins into the bread dough. That way the raisins don’t fall out when you are eating your cinnamon rolls. I pull mine apart to eat it as many do and the old way I was picking raisins up off my plate. This way the raisins are inside the dough and bake in there so they also stay tender and plump. I hope this helps those of you that make cinnamon rolls too. Melinda

  46. Melinda Matney

    Can the recipe be halfed to use in a bread machine. My machine is large ans wil make a 1.5 lb loaf or a 2 lb loaf. Although I have only made the 1.5 lb loaf because my loaves seam to rise so high here in the desert that they touch the top of the unit lid. I use my bread machine outside as to not heat up the RV I live in. It is tough to keep it cool in the summer months! Please get back to me. Also can ypu use the powdered buttermilk?
    Thank you, Melinda

    1. Marye Audet

      Yes you can easily half the recipe. I’ve not tried it with the powdered buttermilk but the results should be similar. Thank for reading!

  47. Arden

    Your recipe sounds FANTASTIC!! I am going to use it for a staff function and sell the loaves afterward, as well. I would appreciate the large batch recipe as well, if possible.

    I will also try to use it for cinnamon buns, it sounds quite divine.

    1. Marye Audet

      just double, triple or quadruple the recipe. :)

  48. Danielle

    I have an issue and not sure how to solve it. My bread never seems to rise right, and I’ve tried different kinds of yeast and still nothing :-( please help me

    1. Marye Audet

      I did a three part series awhile ago that may help you pinpoint the problem. Be sure to read part 1, part 2, and the trouble shooting guide. :) If you still can’t figure it out let me know and we’ll brainstorm. :) http://www.restlesschipotle.com/2014/02/yeast-bread-baking-tips/

  49. Nancy Emmons

    This recipe sounds delicious and I look forward to making this bread, however I don’t like the way your icon for printing it works because I end up with another 8-10 pages of wasted paper with comments from others! I attempted to do a copy/paste of the recipe and photos but your website wouldn’t allow it. Meanwhile the pages of comments now are at 12!

    1. Marye Audet

      When the print page comes up on the left hand side there are two places to check. One say “Print all” and the other allows you to choose the number of pages. Set it to print just the first page. :)

  50. Carrie

    I’ve never made bread and have a question – probably silly – but I’m new to this! When you say grease the pan and then later, grease the top if the loaves…what do you grease it with? Butter? Crisco? Pam spray?

    1. Marye Audet

      I use butter or olive oil

  51. Brenda

    Love to make those wonderful recipe I can’t wait to try this bread.

    1. Marye Audet

      Thanks! Let me know how it comes out!

  52. Debbie Huber

    Do you have a recipe for starter for sour dough bread? I used to make it all the time, the started was given to me by our Mayor’s wife , but she has passed away. My family & friends love this bread.

    1. Marye Audet

      Yes you should be able to find it in the index under yeast bread

  53. RIck Casey

    My wife and I make homemade bread, but we have a grain mill and grind our own wheat, kamut and other grains. The flavor is totally different than using store bought flour and a hundred times more nutritious. It contains all the vitamins a minerals that the bread companies remove from the flour when they grind it. We may try your recipe with our flour.

  54. Euvonna Pendergrass

    I just found your post. I am a bread maker am excited to try your recipe. I will have to buy powdered ginger. I have not heard of ginger to enhance yeast, but I will try that

    1. Marye Audet

      It’s from one of my very old cookbooks! Hope you like it!

  55. Nancy Sanetznik

    Love salt risen and sour dough bread. Live to know how to make them

    1. Marye Audet

      There are recipes for sourdough starter and bread on the blog – you can find them in the index

  56. Bridget

    Love the bread recipe! Can’t wait to get into the kitchen again and bake some more.

    1. Marye Audet

      :) thanks! This is one of my favorites

  57. Diane

    Made this bread today turned out delish So far best bed. I have made although me this bread and the mixer din’t get along so well can I mix it with a wooden spoon If i can the same amount of time 5 mins? andswill it have any different effect?

    1. Marye Audet

      You can mix it by hand and knead for about 8 o 10 minutes – or until it feels a bit like your earlobe when you pinch it.

  58. Roxi

    I was actually wondering on if you sell the bread or just sacrifice it for yourself. :-). That is what I do. But I would like to sell it at the local farmer’s market and wanted to know what you thought.. Please answer back and thank you for sharing.. It looks very yummy.. :-) have a blessed day

    1. Marye Audet

      It would probably do very well at Farmers Market!

  59. Darlene

    Great recipe .

    1. Marye Audet

      Thanks! Thanks for stopping by. Have you been baking bread long?

  60. Diana Pierce

    Love the bread recipes! Can’t wait to see more! Thank-you so much!

    1. Marye Audet

      Thanks for reading! is there anything you’d like to see here?

  61. meml

    After reading the comments, I don’t think I kneaded the dough long enough before I put it in a bowl to rise. Is there anything I can do…can I take it out and knead it more or should I just leave it alone and see what happens? The first time I made sourdough bread, it was perfect. The second time it was really rough looking. And still sorta had the same taste but it was bumpy and just didn’t turn out. This bread today looked a lot like the fail bread did before. Not sure what I’m doing wrong unless I’m not kneading it enough??

    1. Marye Audet

      You can take it out and need it more. You’re probably right – kneading is the problem. If you are hand kneading white bread it will take between 8 and 10 minutes

  62. Judy Lloyd

    Sough dough bread

    1. Marye Audet

      Judy, I have recipes for sour dough starter and bread… just look in the index at the top. Thanks for reading.

  63. Peg Camp

    Enjoyed looking at your recipes and love cooking with buttermilk.

    1. Marye Audet

      Thanks for reading, Peg!

  64. Lyn Deaton

    Looks great.

    1. Marye Audet

      thanks! I love this bread!

  65. Jane Standen

    During WWII my dad used the cream from the top of the milk bottles to make real butter for us and used to drink the buttermilk that resulted.The comments here brought back fond memories of him doing that!

    1. Marye Audet

      Jane – that’s so cool… thanks for reading!

  66. crystal

    My favorite bread is 9 grain and seed. I am looking forward to trying this Honey Buttermilk Bread. Would love a yummy roll recipe. Could I make the Honey Buttermilk recipe into rolls instead of loaves?

    1. Marye Audet

      Yes you could… but if you’ll check the recipe index I think you’ll find roll recipes as well.

  67. Kari Hobbs

    Hi, I really like this recipe except I have candida and can’t have wheat or gluten. Do you have a recipe that doesn’t use white flour/wheat. I love the honey! If you could help me out i would greatly appreciate it. Also I can’t use milk but I can have almond milk if that will work. I know nothing about making bread. But I was told to make my own with out sugar Or wheat. Can you help me out with my problem. Truly grateful for anyway you could help me.
    Kari Hobbs

    1. Marye Audet

      I have no experience with gluten free baking. :( I know there are blogs that do.. Try this one for a start…http://simplygluten-free.com/

  68. Suzanne Schmitz

    I would love to have a recipe for Dark Pumpernickel bread, in the traditional loaf shape. Thank you

    1. Marye Audet

      :::marye adds it to the editorial calendar:::::: thanks for reading! I will see what I can do.

  69. Darlene Voss

    Do you have any recipes that are for bread machine ? Do you have suggestions on how to convert your recipes for use in bread machines?

    1. Marye Audet

      Darlene I have never used a bread machine so I really have no idea. I did find this article though – hope it helps. http://www.breadworld.com/fleischmanns_converting_traditional_recipes_to_bread_machine.aspx

  70. Shirley

    I am having a difficult time trying to sign up for your emails. I keep getting the message …. An error occurred. Show more details.

    Column text does not exist in model : WYSIJA_model_user
    missing values in model insert : WYSIJA_model_user.

    This is above where I put my name. Can you please tell me what that space that does not say what to put there means?
    Thanks for your help..

    1. Marye Audet

      Shirley, my site was hacked a few months ago and I am still dealing with the glitches! I’ll look into it.

  71. missy

    I was wondering, can this be made with things like rice flour or other gluten free flours for people who can’t have gluten? Or would it not work right?

    1. Marye Audet

      Missy, bread needs gluten in order to rise properly unless the recipe has been majorly adjusted. I don’t think it would work – sorry. :(

  72. Jeanne Boll

    Thank you for sharing your honey bread recipe , looking forward to making it

    1. Marye Audet

      thanks for coming by! I hope you like it!

  73. Jill

    Love to see more recipes

    1. Marye Audet

      Thanks for stopping by Jill! Let me know if there is something you’d like to see.

  74. Renee Spalding

    I can’t wait to try this recipe. I have always wanted to try my hand at bread and this will be the one I try. Looking forward to all the new things I will learn here. Thanks for offering such a cool website.

    1. Marye Audet

      Renee, thanks so much for reading. If you have trouble check with me on the restless chipotle facebook page.

  75. Vickie

    This sounds great!!

    1. Marye Audet

      Oh, it is!

  76. Sue Swartz

    I have been making sour dough bread from scratch…my machine makes 1 1/2 lb loads can I make that honey buttermilk bread in my bread machine? Thanks Sue

    1. Marye Audet

      I can’t answer that, Sue, sorry. I have never used a bread machine.

  77. Brenda Earl

    I have found granulated honey,would that be substituted in this recipe.

    1. Marye Audet

      Sure brenda!

  78. Sherry

    Can’t wait to try this. Love buttermilk !

    1. Marye Audet

      Thanks Sherry! Let me know what you think.

  79. tina vaughn

    Can you use wheat flour with this recipe?

    1. Marye Audet

      Yes. It is a little heavier though.

  80. Jim Caniglia

    Sounds very good !

    1. Marye Audet

      Thanks for reading, Jim!

  81. jennifer campbell

    What is an “envelope” of yeast? Probably a dumb queation, I’m new to this

    1. Marye Audet

      There are no dumb questions! The active dry yeast envelopes are usually on the baking aisle. about 3 teaspoons granulated yeast

  82. lisa

    Can I use a bread maker?

    1. Marye Audet

      Some people have, Lisa. I never have so I don’t know for sure.

  83. Beth Walker

    I’ve never made bread before but this recipe sounds “do-able”, so I’m going to try! I used to go to a restaurant that is now out of business that sold “peasant” bread. Do you have a recipe like that?

    1. Marye Audet

      Beth, I do. The closest I have published is the Pain aux Noix. Check the bread category in the index on the top.

  84. Amy Shake

    What if you don’t have a kitchen aid or mixer?

    1. Marye Audet

      Amy, then you’ll need to knead it by hand.

  85. Lynda Thomas

    Salt rising ! The old fashioned stinky kind. Does anyone make cake yeast?

    1. Marye Audet

      I love Salt Rising. So far I can’t find a recipe I like but I’ll keep trying. Cake yeast is usually in the refrigerated section.

  86. Marilyn Picou

    Would u please email this recipe to me thank you so much

    1. Marye Audet

      So sorry Marilyn. I don’t email recipes normally. Thanks for reading.

  87. Becky S

    Concerning the warm water, what temperature should it be? Can’t wait to make this bread!

    1. Marye Audet

      about 110 is good.

  88. Rhonda Ridge

    Can you substitute. Whole wheat flour?

    1. Marye Audet

      yes, but it will be heavier.

  89. Lynn Donnelly

    this sounds absolutely delicious. Will be making this soon. But with no oven I’ll be baking it in the grill.

    1. Marye Audet

      Lynn, I bet that will be amazing. How did it come out?

  90. Marg

    Love this recipe.
    Do you have a recipe for chibatta bread, buns?

    1. Marye Audet

      working on it!

  91. Sharon

    If there is any way you could make a gluten free artisan bread it sure would be wonderful. I would have to say that is the only thing I truly miss is a wonderful crusty bread. Thanks so much for considering this.

    1. Marye Audet

      I am not that great with gf but I will keep it in mind and give it a try! THanks so much for reading.

  92. Teresa

    I would like to have your salt risen bread recipe also if you don’t mind

    1. Marye Audet

      Teresa – I am still working on one that works for the home cook but I will post it as soon as I get it done!

  93. glynis

    You can make your own buttermilk! Take 500ml or 1/2 pint of whipping cream (l put into microwave for 50 sec) bring to around 60 degrees…put into food processor. It will first turn to cream , but of you leave it longer it will separate and turn to butter. And buttermilk. Now you have two of the ingredients s recipe that I’m going toi try today….btw, I use cake yeast for all my pizza and bread recipes…basically fool proof …. If you don’t have luck making bread try bakers yeast(most bakeries will sell it..you can freeze it but refrigerate no more than a week….

    1. Marye Audet

      Yep thats the real deal… or you can use my recipe for cultured buttermilk that’s linked in the recipe. :)

  94. Rayah

    This has become my go-to recipe! It’s delicious and versatile. I have used half whole-wheat. Used molasses. Added tons of nuts, seeds and oatmeal… It comes out great! I had to share it on my blog!

    1. Marye Audet

      Thanks… I change it around a lot, too!

  95. Cheyenne

    Good bread,i made one regular, and the other I rolled out half the dough, buttered it,sprinkled brown sug, cinnamon, and raisins and rolled her up. It turned out so moist and delicious

    1. Marye Audet

      It is a good basic loaf… I am glad you like it!

  96. Rose Meintjes

    Hi Marye, I enjoyed reading your post about how you came to bake bread, and how you were astonished when you realised you’d been doing it for 40 years! Don’t worry about age…it’s just a number! My mom started out making bread rolls on a Sunday afternoon, and soon my dad got interested, and took over from her. I used to watch, as quite a young child, but although I did eventually make the rolls myself, I didn’t quite get bitten by the bug. I used to make lots of sponge cakes at a young age though. Nowadays I seldom bake, as there is no-one in the house to help me eat the fruits of my labour and I would be the size of a house eating them alone. I AM going to try your Honey Buttermilk Bread however! Can’t wait!

    1. Marye Audet

      :) It’s not that I mind my age (as my dad used to say, it’s better than the alternative…) just that time has passed so quickly

  97. karen

    Hi there – when you refer to 1 envelope of yeast, how much is that in terms of measurement? I bought some RedStar yeast I think it’s called from Costco in bulk so I would have to measure it. Thank you – looks delish!

    1. Marye Audet

      Karen one envelope equals 2 1/4 teaspoons but I usually round up to a tablespoon (3 teaspoons)

  98. Debbie

    Just put two loaves in the oven! i haven’t made bread in year, but thought I would try this recipe out since it seemed pretty simple, after these two loaves I will make it again with my daughter who is a cupcake queen but has never made bread before.

    1. Marye Audet

      YAY! let me know how you like it. :)

  99. Jtree

    Thanks for the recipe. This will be my first time making bread. What does it mean if my dough doesnt dent when I poke it? It’s just sticks to my finger and pulls upward.

    1. Marye Audet

      it’s underkneaded and way too wet. Has it risen at all?

  100. Leslie

    I have friends that cannot eat white flour….is it possible to make this substituting wheat flour?

    1. Marye Audet

      sure! It will have a different texture… I’d replace 1/4 cup of the flour with 1/4 cup of gluten and make sure that it was well kneaded by a heavy duty mixer…about 6 minutes or so.

  101. Manish

    Can you suggest some recipes without yeast ?

    1. Marye Audet

      I am a little confused – are you looking for bread recipes with out yeast? Like a banana quick bread?

  102. Leslie

    Do you have a recipe for cheddar cheese bread? I have looked a lot of places and all of the recipes I have found require a bread machine. But I am definitely going to try this recipe also. I love, love, love buttermilk and I have since I was a toddler. My grandparents got me started on it, however without the salt and pepper. :)

    1. Marye Audet

      This is the one I have on the blog… you can leave out the onion and add more cheese if you want… thanks for reading! http://www.restlesschipotle.com/2013/10/onion-cheese-yeast-bread-recipe/

  103. KC

    Hi! Came across this recipe on Pinterest, and the pictures look lovely! I’ve only attempted to make bread once….and they turned out like baseballs. So, I’m giving it a second go, this time with friends and wine lol. But I do have a question:
    When mixing this bread, do I use a paddle or a bread hook?

    1. Marye Audet

      A bread hook. And you might want to go over my tips for making perfect bread…http://www.restlesschipotle.com/2014/02/yeast-bread-baking-tips/ let me know how it goes. :)

  104. Theodora

    Have never made homemade bread before and just tried this recipe tonight… I think I’ve eaten half a loaf already by myself. It is WONDERFUL! I saw the recipe somewhere and knew I had to try it. I was right… it’s delicious. And the kids love it. Thank you so much for such a wonderful recipe and great step-by-step instructions!

    1. Marye Audet

      YAY! Thanks or letting me know.

  105. Leslie

    Can this dough be made in the breadmachine and baked in it? Or can I just mix the dough and transfer to pans for the oven? Thank You for any advice you can share…..

    1. Marye Audet

      Leslie I don’t use a bread machine so I honestly don’t know. I don’t think bread machines do an adequate job of kneading so the texture is not a fine as it should be. Saying that… you could probably mix it in the bread machine and bake it in the oven.

  106. Marilyn Dobbs

    My sister wanted to bake bread today and she did a beautiful job and the bread tasted great! When I went to use the buttermilk for dinner, I noticed it wasn’t opened. Turns out, she used the fat free half & half. I was surprised it tasted so good. Her bread also cooks too fast on 400, so she will try 350 for 30 minutes next time. Thanks for a great bread recipe.

    1. Marye Audet

      That’s funny! I am glad it worked for her!

  107. Rose

    Thank you for this recipe and your site…I really enjoyed how easy it was to make. My husband says it is very tasty and moist….a keeper recipe. This is the best cutting home made bread I have made. I made both the large and the mini….mini I baked for 20 mins. Large 30 mins. I also tried the ice cube steam method…I like that as well. :) This will be a good base for many other kinds of herbed breads. Thank you again for all you are doing.

    1. Marye Audet

      Rose – thanks so much for reading!

  108. AM

    How about sprouted wheat bread? It’s my very very favorite!

    1. Marye Audet

      You know, I’ve never made that.

  109. Heather Kaelin

    I dont have bread flour but I do have cake flour can I sub it?

    1. Marye Audet

      No. You could substitute all purpose flour, with a slight change in texture, but cake flour does not have enough protein. It won’t rise properly.

  110. Sue

    I loved your comment about your dad drinking buttermilk and sprinkling pepper and salt in it. My dad did the same thing – never heard of anyone else that did that. My dad passed away nearly 28 years ago and I still think of him when I see the cartons of buttermilk in the stores. It was something that we always had in the fridge, not just an ingredient that you picked up for a special recipe.

    1. Marye Audet

      Ssue.. thanks for reading. Yep. I understand totally!

  111. Linda Stilson

    Thanks for the buttermilk bread recipe. I am going to try it. I have my grandmother’s bread recipe I used for years for my family. Do you happen to have a good recipe for salt rising bread? If so could you email it to me. Nothing like fresh toasted salt rising bread. Miss it.

    1. Marye Audet

      Linda I have worked on salt rising bread for 20 years literally and have been unable to reproduce it to my satisfaction.I’lll put it on the list of things to make.

  112. Linda

    Love this recipe and I wouldn’t change a thing….except- the baking temperature consistently burns my bread! Yikes! 400 is just too high for my oven I guess. 350 degrees at 30 minutes seems to be perfect for my loaves. I never have baked bread at a higher temp than 350. Great recipe though!

    1. Marye Audet

      Maybe it’s my oven. :)

  113. Moreno

    I always wanted to make bread and you have inspired me. What is the best breadpan to bake in? I noticed that the picture had pyrex bread pans, is this right? Also what size? thanks a million!

    1. Marye Audet

      I use the 8 inch pans and I do prefer glass but you can use what you like best.

  114. Liz Dickson

    I love this bread recipe and my granddaughter (5 yrs. old) is wild for it. The worst part is the clean up! What is the best way to get the dough that is stuck to the bowl you mixed it in? It seems to take a lot of scraping and scrubing to get it off. Thanks, Liz

    1. Marye Audet

      Lots of cold water!

  115. Susan

    I have been on a mission for maybe as long as you have been making bread to find a Swedish bread that we used to get as kids. There was a place in LA County, near Bellflower or Downey called “The Sweden Inn.” It was some kind of Smorgasboard where they had THE BEST BREAD!!! It was perfect alone or with just a little butter. It’s a little reminiscent of the King’s Hawaiian bread, but it’s a heartier loaf made with some kind of brown flour.

    So, any of you bread foodies out there have any idea of what I am talking about? Do any of you have a recipe? I would LOVE to try them all!!!
    Best wishes.

    1. Marye Audet

      I’ll be looking for it

    2. Marye Audet

      could it have been Swedish Limpa? Rye bread with anise, molasses and orange?

      1. Susan

        That could be it! I’ve tried a couple of recipes, but none with the orange in it. I think molasses had to be in it…if you have a recipe, I’d love to try it…
        by the way, I am going to try this recipe. never thought of bread with ginger. Must be fabulous!

  116. Tasha Beasley

    I was wondering if I can use all purpose gluten free flour?

    1. Marye Audet

      You can. the texture will not be the same and you won’t need to knead since kneading is to help the gluten.

  117. Tawana Burgan

    Just had to add this: for the gals that don’t know “hand kneading” bread is a true stress reliever. I’ve owned bread mixers before but there is nothing like the satisfaction of stirring and kneading. The longer you knead the softer the bread and the more stress you work out :-)

    1. Marye Audet

      It is! But it takes practice.

  118. Tawana Burgan

    I am definitely going to try this recipe. I’ve been baking bread too many years to count lol but like others I had never heard about the ginger. I’m definitely going to try that and the honey :-) I agree that Yankee Candles should make a bread scent lol. The smell of homemade bread is so comforting (especially my age). Reminds me of home because my mom did make home made bread and also reminds me of school because every day you could walk in the cafeteria and smell the bread first thing. I don’t think most of the schools have that anymore. Cooking from scratch seems to be a dying art.
    Thanks again for sharing. God bless :-)

    1. Marye Audet

      Thanks for reading!

  119. Lisa

    I see in the pics you use glass pans…can I use metal non stick pans? Do I still need to butter the pan?

    1. Marye Audet

      I am not sure if you still have to butter it. You can use them.

  120. Shayna

    How does your bread look like that?!? Mine never rises that beautifully. I’m going to make this tomorrow night and see how it goes. Those loaves look delicious!!

    1. Marye Audet

      How did it come out for you Shayna? The rise is from proper kneading and proofing.

      1. Shayna

        Meh. The first rise was good, and I thought the second rise was ok, one pan was perfect looking, the other never got over the top. Once they went in the oven they fell pretty flat. Typical. I had to run an errand and my husband didn’t get them out on time so I threw both loaves in the trash :) I’ll try again.

        1. Marye Audet

          Shayna… message me on the RC facebook page and let’s troubleshoot this.

  121. mjones

    How does this hold up when slicing? I’m looking for good sandwich bread. Most fall apart too easily. Thanks

    1. Marye Audet

      Let it cool completely and then you should have no problem. It has a moist, fine crumb…soft tender crust. I have sliced in 1/8 inch thick for appetizer toasts with no problem.

  122. jim reed

    like good proven recipes

  123. Briana

    Just fyi you can also make buttermilk easier by just adding a couple tablespoons of vinegar per cup of whole milk. You can use 1 or 2 percent but whole milk makes it much thicker. Thanks for the great bread recipe!

    1. Marye Audet

      Briana – you are then acidifying the milk but it doesn’t have the same flavor or qualities as buttermilk and the recipe will not be successful. :) You must have buttermilk.

  124. Cindy Ruiiz

    Can you substitute honey for the sugar, when you mix it with the yeast? I don’t have any sugar in the house.

    1. Marye Audet

      yes. :)

  125. Sherlene A Smith

    Hi , I tried this recipe , I put it in baking pan & let rise then bake.

    1. Marye Audet

      How did it work for you, Sherlene?

  126. Betsy

    My kids go back to school tomorrow. The house will be so quiet. I can’t wait to spend a bit of my day making this bread. It looks & sounds delicious!

    1. Marye Audet

      Betsy, the house will smell great when they get home!

  127. Linda Roberts

    This bread recipe is similar to my Quick Buttermilk recipe, however it only has to rise once for 1 hour and does not call for honey. Need to add that, love honey. Didn’t know about the ginger either. Thanks

    1. Marye Audet

      Let me know what you think!

  128. Lois Hollars

    Does low fat buttermilk work ok with making this bread?

    1. Marye Audet

      Yes it does. I think you lose some richness but it works. ;)

  129. Tammy Patterson

    This was my first attempt at bread and was so excited. Unfortunately it failed

    1. Marye Audet

      Tammy could you tell me what happened or message me on the restless chipotle facebook page? I’d like to help you figure it out

  130. Shenay

    Hi, how can i make crunchy french bread? Any ideas?

    1. Marye Audet

      Do you have a specific recipe you are following? Generally the crunchy crust has to do with the oven heat, the recipe, and steam in the oven.

      1. Senay

        I dont have regular recipe to follow , i found and try some things on internet but failed!…but love crunchy french bread! -:)

        1. Marye Audet

          This one is not as crispy as some but it’s a good place to start.. http://www.restlesschipotle.com/2013/09/homemade-baguettes-in-under-and-hour/

  131. Carol Forness

    will be looking forward to the recipes……….

    1. Marye Audet

      Hopefully with the holidays over I can get back on track! Thanks for visiting. :)

  132. Debbie

    What brand of honey do you use?

    1. Marye Audet

      Debbie, I use local, unfiltered honey. :)

  133. Becky Harris

    About how long do you knead the dough?

    1. Marye Audet

      Becky, I knead mine in my Bosch for about 4 or 5 minutes. It takes about 8 to 10 by hand.

  134. Phyllis

    Saw your recipe on FB. Sounds lovely. Intend to try for New Year’s Day with my family. Start the new year out with fresh homemade bread. What could be better?

    1. Marye Audet

      how did it go?

  135. Elaine Reeves

    This is the best bread recipe I have ever made! I used 2 cups of wheat flour and 4 cups of bread flour. It tasted like store bought bread! It will be used again. My family loved it. Can’t wait to try other recipes.

  136. Beth

    I’ve made bread before, but always from a mix or a starter, so this was my first experience making bread completely from scratch. I used this recipe on Sunday and it turned out beautifully!

    My husband and I really liked it, but I wanted extra validation, so I took the second loaf to work to share with my team. They loved it too! I sure hope I can replicate the outcome in the future and that it wasn’t just beginner’s luck.

    1. Marye Audet

      YAY! I am sure you can. Have you considered signing up for the bread bootcamp in January? Great time to hone your skills. ;)

      1. Beth

        Thanks for the suggestion! I signed up for the January bread bootcamp, but I can’t find the PayPal information to pay for it.
        Also, I made the bread again and it was just as good, if not better, than the first batch. :)

  137. Bobbi

    Oh my goodness — that recipe for bread in Seventeen was my first experience with breadmaking too! Only — my experience was not so successful, because I heated the water to boiling and killed the yeast. I was so discouraged that it was fifteen years before I attempted another bread recipe. My kids have grown up to the happy aroma of bread baking, which must be one of the most comforting, delightful smells in creation.

    Looking forward to trying this recipe; thanks so much for sparking this memory!

    1. Marye Audet

      That’s funny! Do you remember the french apple tart recipe, too?

  138. Amber

    Me and my kids are attempting our first bread recipe, pretty simple put my buttermilk in a bowl and in a sink of hot water to warm it didn’t take long. I have a 7 year old girl and a two year old boy they was eating the doe must gonna be good. 45 Minutes left then we get to punch it up and put it in the oven very excited.

    1. Marye Audet

      sounds like fun!

  139. Marilyn Dobbs

    The recipe calls for warm buttermilk. Do I just let it sit out until it is room temperature or heat it in the microwave/stove? Thanks. Looks good.

    1. Marye Audet

      Microwave just until warm to the touch

  140. kate malloy


  141. kate malloy


    1. Marye Audet

      That sounds fantastic! Thanks for reading

  142. Lisa

    I made the dough today using my bread machine all the way through to the end of the first rise. Then I pulled the dough out, punched it down, and shaped it into two loaves. They turned out very well!

    1. Marye Audet

      YAY! Thanks for letting me know. :)

  143. Cathleen

    This recipe looks so good I’m gonna give it a try tomorrow. Do you think it will work just as well in a roll form as bakes in loafs?

    1. Marye Audet

      Yes! It works fine!

  144. Aasia talath

    one envelope yeast means means howmuch?

    1. Marye Audet

      2 1/4 teaspoons or 8 grams

      1. Maureen

        So glad you put the amount in the yeast packet as in Australia, we have to work out from American quantities what we need to get a good result .. Thanks

        1. Marye Audet


  145. alka

    what is the amnt of yeast if used a spoon instead for a packet of yeast

    1. Marye Audet

      2 1/4 teaspoons

  146. Lorie

    This recipe sounds really good and I would like to try this but can this recipe be used in a bread maker.

    1. Marye Audet

      I don’t use a bread maker but a few readers say they have. I can’t guarantee results since I haven’t done it.

  147. Mellody

    HELP! I made this recipe twice. ONce with All Purpose flour (I was out of bread flour) and once with bread flour – both times I got the same results. The loaves were pretty and smelled wonderful… but I did not get the rise I thought I should have…. the bread – when baked – both attempts – just rose barely above the loaf pans. What did I do wrong… I followed the recipe exactly…. and am so bummed mine did not turn out as beautifully as you. thanks.

    1. Marye Audet

      I think I answered on Facebook… :)

      1. Mellody

        You did. Thanks for that. Third times a charm… right??

        1. Marye Audet


  148. jody ackerman

    can this be made with self rising flour? Would really like to make this today…

    1. Marye Audet

      Jody – no, you need to make it with bread flour or all purpose flour. Self rising has leavening in it already.

  149. Crystal Mackey

    Like many others I can’t wait to make your recipe, in fact I’m making it today and share a loaf. Many thanks and I’m glad I’m on your link too.

    1. Marye Audet

      Let me know how it goes!

  150. Jo Ann Handley

    I have always liked making foods from scratch. I have a recipe for cinnamon rolls. I usually use this recipe to make my dinner rolls by leaving our the cinnamon & brown sugar. My husband loves them so much that he doesn’t want to wait for me to bake them. He wants me to give him a little of the dough while they are rising. I told him that it isn’t good for him because of the raw eggs in it. My recipe is suppose to make 30 rolls, but I usually only make maybe 12-15 rolls. I use my hands to ‘cut’ them out. When they rise, 1 roll is almost enough for a meal. I can’t wait to try your recipe because mine takes so long to make them. Yours sound like an easier & quicker recipe. Thanks. I’m glad I found your page.

    1. Marye Audet

      Thanks for commenting – let me know how it goes!

  151. Michael

    I am trying this today, I freeze buttermilk in 1/2 cup portions because most of my recipes call for multiples of this. I get my yeast at GFS, or Sams Club one is cheaper than the other but not endorsing either one. I love making bread I make Amish White bread a lot but am trying this so have a change in bread.

    1. Marye Audet

      Hope you like it. :) Let us know!

  152. Melvelyn Graham

    Think I’ll try this for my crowd/ Think they will enjoy it.

    1. Marye Audet

      Thanks for commenting! Let me know how it goes.

  153. Tina Evans

    Will it still rise without the ginger? I don’t have any right now but would love to make this and I have everything else.

    1. Marye Audet

      yes it will. :)

  154. Rebecca

    Marye – I was never one to enjoy cooking but after marrying a “country boy” I made my first loaf of bread earlier this year. While it had a good flavor, it was ‘heavy’ (for lack of a better word). Do you have any suggestions I might try to give it a fluffier texture? I do it all by hand.

    Also, I’m not a fan of sweet breads, could I leave the honey out without making any other changes?

    Thanks so much!

    1. Marye Audet

      Rebecca – You could cut the honey in half but don’t leave it out completely. The yeast needs it. The 1/3 cup of honey does not make this bread sweet, just adds a nice flavor. If your bread is heavy it isn’t getting kneaded enough. Hand kneading takes 10-15 minutes and when your bread is thoroughly kneaded it feels somewhat like playdough – very velvety. Try this recipe as is, just making sure to knead it for the proper amount of time.. and if it comes out heavy message me on Facebook and we’ll troubleshoot. :)

  155. Kay

    I am thinking of trying this in my bread machine. I think the recipe should be divided in half so it doesn’t run over in the machine. My 2lb loaves call for 3 1/4 cups of bread flour and that rises almost to the top.n Looking forward to trying it!!

    1. Marye Audet

      Kay, could you come back and leave a comment letting us know how it worked? I’ve had several people ask if a breadmachine would work and I just haven’t used one before. :)

  156. Suzi

    Marye, I love fresh homemade bread and the picture of these three loaves caught my eye right away! I have never had great success with doing it all by hand. The bread always seems to be much denser than I had hoped for, so imagine my bliss when I got my first bread machine and turned out some great loaves! My new machine makes a 2 lb loaf, and 6 cups of flour seems a bit much so this should be interesting to see how it turns out. I hope it doesn’t overflow the pan! Yipes!

    I am definitely joining your mailing list! I am printing up my favorite recipes, laminating each page and making a “cook book” for my daughter-in-law as a gift. This is one that’s sure to be included. My daughters never seemed interested in learning to cook, but my daughter-in-law is ALWAYS asking for recipes and advice.

    My favorite bread is made by Orowheat (yes, a commercial brand) called Oatnut. Next would be a good rye bread.

    I’m so glad I found your site and look forward to “borrowing” more of your recipes.

    1. Marye Audet

      Yay Suzi! It’s nice to meet you! Thank you so much! Please consider joining us on the facebook page… :) if you haven’t. :) https://www.facebook.com/RestlessChipotle

  157. Fran MacPherson

    I am going to try this bread – looks wonderful – got away from making bread – now it’s time to start again!!

    1. Marye Audet

      :) I know. I always feel that way when I haven’t made it in awhile!

  158. April Blevins

    I love baking bread too. My mother also didn’t bake, but it is something that has always made me feel connected to the past somehow. I love cinnamon swirl yeast bread-it’s my favorite. Thanks for the recipe. Can’t wait to try it.

    1. Marye Audet

      thanks for reading!

  159. DAWN

    Love the few I’ve read…cook on!

    1. Marye Audet

      Thank you! :)

  160. Kelly Lane

    I love your website, I found a link on facebook and here I am. The picture of those lovely loaves of bread caught my eye and I have a coupld questions regarding the recipe.The ginger you use did you use fresh grated or dried? And I noticed your comment about “bread flour” is this the same as regular white or is it specialized? Thanks again : )

    1. Marye Audet

      Kelly, I am so glad you’re here. Have you followed on Facebook? We have a ton of fun! Dried ginger… Bread flour has more gluten and gives a better texture but you can substitute all purpose without much change. :)

      1. Kelly Lane

        Facebook is where I found this wonderful recipe. I’m going to try it this weekend so wish me luck : )

        1. Marye Audet

          I’m sure they will be fantastic!

  161. Paula

    I’ve never heard of using ginger to “help” the yeast, interesting… Do you think a pinch of cardamom would work in the same way, to “help” the yeast in this recipe? I love cardamom, especially in swedish sweet breads, and always have a jar on hand. I can’t wait to try this bread recipe, and I also plan to use your recipe to make buttermilk. Thanks!

    1. Marye Audet

      Paula – there isn’t enough ginger to change the flavor at all. I don’t think cardamom would work. :) Thanks for your comment!

      1. Paula

        Marye – Thanks for your response! I wasn’t thinking of the flavor. Just not sure how the ginger works, and I don’t have any ginger on hand right now, but I have cardamom, that’s why I was wondering… :) Thanks!

  162. irene brown

    If you make six loaves at a time do you make this recipe 3 times or do you have a recipe for 6 loves at once. Would love a large quantity bread recipe!

    1. Marye Audet

      Irene I have a large batch recipe – I’ll try to find it. Meanwhile, you can double or triple this recipe fairly easily.

      1. Tammy

        I’d appreciate the large batch recipe when you find it. Thank you very much. LOVE LOVE LOVE making bread. Good for the soul.

        1. Marye Audet

          I totally agree. :)

  163. irene brown

    If you make six loaves at a time do you make this recipe 3 times or do you have a recipe for 6 loves at once. Would love a large quantity bread recipe!

  164. Julie Knowles

    My daughter-in-law sent this recipe to me and I can’t wait to try it. I did not know about the ginger helping the yeast. Thanks for the tip. I will be looking for your other recipes.

    1. Marye Audet

      Julie, be sure to let me know how it goes. I got the tip about ginger from one of my antique cookbooks.

      1. marie

        Yes, I read about putting a pinch of ginger in yeast (1/4 tsp. with two packs of dry yeast) from an old bread book many years ago, too. Thanks for the various tips.

        1. Marye Audet

          Good! I was beginning to think I had imagined it!

          1. Emily

            Do you use fresh ginger or powdered/

          2. Marye Audet

            powdered. :)

  165. Iggy

    My favorite thing is making bread. Love the smell and even bought myself a commercial mixer. Never can have too many bread recipes. I sold bread for awhile but my health became a problem so now do it only for my pleasure. Glad for this recipe.

    1. Marye Audet

      It’s a wonderful way to work off stress, too. :)

  166. Larry Sprissler

    I would like to make this into more of a healthier grain type loaf, can you give me some substitutions instead of all white??

    1. Marye Audet

      You can use all or part whole wheat flour, I’d suggest the white wheat, but it will not have the same texture. It will still be good but it will be whole wheat bread which is naturally denser and less “fluffy”

  167. Deb Westman


    1. Marye Audet

      Thanks for reading!

  168. Shirley Hassler

    Love the smell of homemade bread…..

    1. Marye Audet

      Seems to me that Yankee Candle should make a bread scented candle, right?

      1. Debbie Niemeyer

        Yes! I wish they would make a bread scented candle!! I would buy them!

        I’m also going to make your recipe! Thank you for sharing!


        1. Marye Audet

          Wouldn’t that be awesome? So glad you stopped by

  169. Nancy Donahue

    Do you think this can be made in a bread machine?

    1. Marye Audet

      Nancy, I don’t know. I have never used a bread machine. If you try please comment here and let us know how it worked!

  170. Patsy

    I use a breadmaker, but I have a bread ministry at our church. I give loaves of bread to our pastors and various other people, as welll as providing bread on an ongoing basis for an elderly friend of mine as her daughter and I know that she does eat the bread for her breakfast with her coffee. I’m going to try your recipe as I have a Kitchen Aide that is wonderful for bread making.

    1. Marye Audet

      Patsy that’s a fabulous ministry. One summer 3 of my kids made and sold whole wheat bread for missions – they were able to give over 300.00. Bread is such an amazing food!

  171. Elaine Reeves

    Could whole wheat flour be used in this recipe? It sounds so good, even if whole wheat can not be used, I am going to make this. Love your website!

    1. Marye Audet

      Elaine – you could use whole wheat flour but the texture would be different. Still delicious but different. :)

  172. Carolyn Green

    I have been making bread for over thirty years and it is something I dearly love. My speciality is potato bread, my fathers recipe. He made it for christmas gifts, usually about 50 – 60 loaves. Great memories

    1. Marye Audet

      I love potato bread. I made my first loaf in 1974 so I have a few years on you. :) Thanks for commenting.

  173. Charity

    What kind of flour would I use if I wanted to use the recipe but make sourdough instead of white bread?

    1. Marye Audet

      You’d still use bread flour but you’d need sourdough starter and the entire thing would be totally different. You probably will want to use a normal sourdough recipe for best results.

      1. Charity

        Ok. Thank you.

  174. Becky Carroll

    I don’t have a big mixer. I do have a bread machine. Can I use your recipe n the bread machine, If so how do I do it?

    1. Marye Audet

      Becky, I have honestly never used a bread machine – I wouldn’t begin to know what to tell you. You could hand knead it… I’ve done that.

      1. Ellen

        Hi there! i’m new to your site and am loving it! When carpal tunnel set in years ago, I switched to a bread machine—they are versatile. All of them will mix and bake dough for 1 pound loafs and some have settings for 1 1/2 and 2 pound loaves. You can also just have the machine mix the dough (dough setting), then turn the dough out and finish by hand. I would recommend using the bread machine for 1 loaf recipes first, because if the bread machine is an older model with only a one pound setting, any recipe for multiple loaves will be too much for the machine, Bread making is so good for the soul!

        1. Marye Audet

          Thank you for answering that question! AND thank you for reading! If you haven’ joined us on the restless chipotle facebook page, please do!

      2. Dianna

        I just found your site and love it. I am trying this bread in my new bread machine. It makes a two pound loaf, but also has a pan to make two seperate 1 pound loaves at the same time. I can’t wait to try it, which I am doing tonight. Off to buy some buttermilk, which I am also using in a couple of other recipes. That way it doesn’t go bad on me. LOL

        1. Marye Audet

          thanks! So glad to have you be a part of Restless Chipotle. Have you found us on Facebook? https://www.facebook.com/RestlessChipotle

    2. Cat

      I have often used my bread maker to make the dough and do the kneading and rising. Then shape the dough by hand and bake in regular oven.

      1. Marye Audet

        Thanks Cat!

    3. Kristin Stafford

      Probably but take note of how much your bread machine can handle (cups of flour) you might need to cut recipe in half. I have a personal funny story of learning that the hard way. Also, but all yourliquid ingredients in first, (warmed to the right temp) , then salt and any remaining. The last 2 should be flour then yeast ontop of flour. Never let your salt touch your yeast.

      1. Marye Audet

        that’s great advice! Thanks!

      2. Diane F

        Just a note…if you use a bread machine, you need to be aware of how the ingredients go in. My bread machine (extra-large Dak) calls for yeast and dry ingredients on the bottom and all liquid on top. As I write this note, I am making this recipe in my bread machine and going to use the manual setting to make cinnamon rolls. My 14 year old son says this is the best bread he’s ever eaten! Thank you for such a great recipe!

        1. Marye Audet

          :) thanks!

  175. Judy McCarl

    Can you make these into rolls? If so, is there anything different Ineed to do?

    1. Marye Audet

      Yes you can, just shape them and bake them for a shorter period of time…

  176. Pete Du Bois

    Regarding Buttermilk Bread recipe … should the 1/4 C butter be melted, or softened before adding to batter??

    1. Marye Audet

      Sorry for the confusion… melted. :)

  177. Debra McKinney

    OMG! What a surprise to find you again. I loved your old website & saved many of your recipes. Still use your chocolate chip cookie recipe. Are you still in the Metroplex? Just signed up for your newsletter. Debra McKInney

    1. Marye Audet

      YAY! Thanks so much! You have a lot of catching up to do…

  178. Kim Patten

    If you can’t find fresh buttermilk look in the baking section for powdered buttermilk works ok if you cany find fresh

    1. Marye Audet

      True… but it doesn’t work as well and I don’t know any stores that don’t carry buttermilk

      1. Lu

        Most dairy dept’s in grocery stores all carry buttermilk.. but to create your own, just add a tablespoon of Cider Vinegar to a cup of Whole Milk.

        1. Marye Audet

          that creates sour milk not cultured buttermilk. It isn’t quite the same. The grocery stores do carry it but it is often made with skim milk and a lot of additives.

          1. Sam

            Buttermilk would be from skim milk. To make buttermilk, first you have to make butter, the milk that you drain out of the butter is buttermilk. Since the butter is made from all the cream of the milk, all that’s left is skim butter milk. Just saying.

          2. Marye Audet

            This is true – however, the “buttermilk” that we are able to buy in stores here, and is what is known as buttermilk in recipes is not made that way.

    2. Rebecca

      I can’t find buttermilk here too, I got this from the website, hope it will help you.
      Buttermilk Substitute
      Milk (just under one cup), 1 Tablespoon white vinegar or lemon juice 1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. 2. Add enough milk to bring the liquid up to the one-cup line. 3. Let stand for 5 minute. Then, use as much as your recipe calls for.

      Marye, thanks for this gorgeous bread, will try it one day.

      1. Marye Audet

        Milk and lemon will not work well for this recipe. You can buy powdered buttermilk on Amazon (affiliate link) http://www.amazon.com/gp/product/B0013JK0O8/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0013JK0O8&linkCode=as2&tag=restlesschipotleshop-20&linkId=VZPALZ4XA6BGJPLL

  179. Mary

    I can’t wait to try this recipe! I have only made bread 2 times before and I had my mother in law help me learn her recipe.
    What kind of yeast do you use? I loved the 70s too! :)

    1. Marye Audet

      Here’s a link to what I use Red Star. I usually buy it in bulk because it is so much cheaper that way and does last a long time in the fridge. (affiliate link)

      1. Anita Thompson

        I would also ike to try this with whole wheat flour,and GF flour for one of my patients. Should I keep the flour the same or change measurements?

        1. Marye Audet

          The whole wheat flour stays the same but it won’t have the same texture. I don’t use GF flour so I really can’t help there. :/

    2. alice reynolds

      i love zuchanni bread…..if you have a recipe for that …..i would love to have it…..thanks for the buttermilk bread recipe….will try it

      1. Marye Audet

        :) I will need to make it – I haven’t thought of zucchini bread in forever. Thanks for reading!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Current ye@r *