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Honey Buttermilk Bread Recipe

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.buttermilk breadThis 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.

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.

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 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.

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 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 or the new RestlessChipotle Community and remind me, ‘k?

UPDATE:  Croissant Recipe

Honey Buttermilk Bread Recipe

51

Prep Time: 2 hours, 30 minutes

Cook Time: 30 minutes

Total Time: 3 hours

Yield: 2 loaves, 24 slices

Carbs: Carbs:28.7

Calories per serving: 153

Fat per serving: 2.4

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.

Ingredients

  • 1 envelope yeast
  • 1 teaspoon sugar
  • 1/4 cup warm water
  • pinch of ginger (helps activate the yeast)
  • 2 cups warm buttermilk
  • 1/3 cup honey
  • 1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.
  • 1 teaspoon salt
  • 3/4 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 1 1/2 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.
http://www.restlesschipotle.com/2013/10/buttermilk-bread/

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

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

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191 comments

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  1. 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! :)
    Thanks!

    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)

  2. 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.

  3. 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…

  4. 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. :)

  5. 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…

  6. 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. 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!

  7. 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.

  8. 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.

  9. 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. :)

  10. 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!

  11. 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!

  12. Shirley Hassler

    Love the smell of homemade bread…..

    1. Marye Audet

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

  13. Deb Westman

    yummy

    1. Marye Audet

      Thanks for reading!

  14. 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”

  15. 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. :)

  16. 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. :)

  17. 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!

  18. 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. :)

  19. 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!

  20. 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!

  21. DAWN

    Love the few I’ve read…cook on!

    1. Marye Audet

      Thank you! :)

  22. 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!

  23. 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!

  24. 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

  25. 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. :)

  26. 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. :)

  27. 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. :)

  28. 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.

  29. 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!

  30. 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!

  31. 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!

  32. 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.

  33. 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

          absolutely!

  34. 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.

  35. alka

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

    1. Marye Audet

      2 1/4 teaspoons

  36. Aasia talath

    one envelope yeast means means howmuch?

    1. Marye Audet

      2 1/4 teaspoons or 8 grams

  37. 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!

  38. 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. :)

  39. kate malloy

    I CANT WAIT TO TRY THIS BREAD. I HAVE FRESH HONEY TO TRY.

    1. Marye Audet

      That sounds fantastic! Thanks for reading

  40. kate malloy

    WILL TRY THIS SATURDAY.

  41. 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

  42. 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!

  43. 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?

  44. 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. :)

  45. 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.

  46. 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?

  47. 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.

  48. Debbie

    What brand of honey do you use?

    1. Marye Audet

      Debbie, I use local, unfiltered honey. :)

  49. 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. :)

  50. 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/

  51. 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

  52. 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. ;)

  53. 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!

  54. 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!

  55. 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?

  56. 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. :)

  57. 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.

  58. jim reed

    like good proven recipes

  59. 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.

  60. 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.

  61. 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.

  62. 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!

  63. 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.

  64. 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.

  65. 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!

  66. 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!

  67. 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.

  68. 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. :)

  69. 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.

  70. 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!

  71. 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.

  72. AM

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

    1. Marye Audet

      You know, I’ve never made that.

  73. 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!

  74. 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!

  75. 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.

  76. 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!
    -Theo

    1. Marye Audet

      YAY! Thanks or letting me know.

  77. 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. :)

  78. 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/

  79. 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?

  80. 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.

  81. 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?

  82. 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. :)

  83. 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)

  84. 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

  85. 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!

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