This buttermilk bread recipe is one of my all time favorite yeast breads. The buttermilk gives it a tender crumb, the bread flour gives it more rise, and the honey adds a country sweetness that changes depending on the type of honey you use. This bread 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 but the recipe makes two…I just tend to make six loaves at a time. Recipe first — then chat with me below.
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.
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.
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.
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.
Buttermilk bread has always been one of my favorites because of the texture, flavor, and lightness.
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 this 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?
What is your favorite kind of bread? Leave a comment and let me know — maybe I’ll feature the recipe.