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    Home » Recipes » Buttermilk Bread Recipes

    Honey Buttermilk Bread

    Published: Dec 16, 2020 Last Updated: Dec 18, 2020 by Marye 2126 words. | About 11 minutes to read this article.

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    This easy buttermilk bread rises high, light, and fluffy! Honey gives it a little touch of sweetness that's just delicious! It's a simple recipe that the whole family will love!
    Total time 5 hours 15 minutes
    Jump to Recipe
    Two loves of bread with text for Pinterest.
    Loaves of buttermilk bread in glass pans.

    If you love warm bread fresh from the oven (with butter melting on top) as much as we do you'll find tons more homemade bread recipes here.

    Big, fluffy loaves of bread cooling on a counter.
    Don't you just want to spread a ton of butter on a thick, warm slice of this honey buttermilk bread? I do!

    Jump to:
    • ❤️ Why you'll love this recipe
    • ⭐ Readers say
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🍞Bread machine instructions
    • 💭 Tips
    • 👩🏻‍🍳FAQs
    • 🥫 Storage
    • 🎥  Video
    • Troubleshooting
    • 🍽 Equipment
    • 📚 Related recipes
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love this recipe

    This truly is a no fail buttermilk bread recipe - millions of readers have tried it and loved it because it comes out delicious, light and fluffy every time!

    If you've never worked with homemade yeast dough before take a look at this breadmaking guide before you get started. It answers about any question you could have.

    ⭐ Readers say

    ⭐⭐⭐⭐⭐ Definitely 5 Stars Thank You for posting these awesome recipes. Having you with your background and experience post for all of us who are always looking to find a better way of preparing delicious food is remarkable!! I personally want to Thank You for your kindness and thoughtfulness!💕💕💕. Debra A.

    ⭐⭐⭐⭐⭐ Just made this for the first time, I have never made bread like this. I was worried because the buttermilk mixture was so fluffy but this bread turned out AMAZING! Such a good flavor! It’s subtly sweet and has great texture. Thanks for the recipe! Stacy

    🥘 Ingredients

    Honey buttermilk bread is so unbelievably light that no one will believe it's made from scratch.

    Buttermilk bread ingredients with labels.
    Here are the ingredients for this soft sandwich bread.
    • I used active dry yeast but you can use rapid rise if you want - just follow the instructions on the packet of yeast.
    • Buttermilk in bread adds a little flavor but mostly it creates that soft, tender crumb we all love. If you don't have any you can make homemade buttermilk.
    • Salt - kosher salt was used. If you use regular table salt cut the amount by about ¼th or so.
    • Bread flour - you can use all purpose flour if you like. There might be a tiny difference in how high it rises. Take a look at this list of different types of flour and how to use them.

    🔪 Instructions

    Just follow the images to see how to mix, knead, and shape this easy, homemade sandwich loaf.

    Mixing and kneading

    Step by step images showing how to mix the dough for buttermilk bread.
    How to mix and knead homemade buttermilk bread.
    1. Mix the sugar, ginger, yeast, and warm water and set aside until foamy.
    2. Whisk the buttermilk, honey, salt, and baking soda together.
    3. Add it to the yeast mixture.
    4. Pour into the mixer.
    5. Add three cups of flour and mix until smooth, about 3 to 5 minutes on low speed of a stand mixer.
    6. Pour in the butter and blend.
    7. Switch to kneading hook. Add the rest of the flour, one cup at a time, keeping mixer on low speed.
    8. When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead it by hand a few times until elastic and smooth
    9. Place in greased mixing bowl, turn to grease the top, and cover with a clean tea towel. Let rise about 1 ½ hours.

    Shaping

    Step by step images of how to shape the dough.
    How to shape homemade sandwich bread step by step.
    1. Punch dough down. You'll want to give it a gentle kneading for a minute or two but nothing like the first time! Don't over-knead it.
    2. Shape into loaves.
    3. Place loaves in pans and let rise until double. Bake.
    4. Remove finished loaves from oven. Brush with butter.
    5. Cool and slice.
    6. Perfect!
    Linked ad for breadbaking supplies on Amazon.

    🍞Bread machine instructions

    Many of you have asked how to make buttermilk bread in a bread machine. One reader, Debbie, did and this is what she said:

    "If you want to make it and bake it in a bread machine cut the buttermilk bread recipe in half, set it on white bread setting, and add ingredients in this order (or according to your manufacturer's instructions):

    1. Water
    2. Buttermilk
    3. Butter
    4. Honey
    5. Sugar
    6. Salt
    7. Flour mixed with ginger and baking soda
    8. Yeast

    💭 Tips

    Expert tip: You may need more or less flour than called for in the recipe. Weather and climate can affect your ingredients - humidity will often mean you'll need at least an extra ¼ cup or so of flour. If you bake bread on a rainy day it will rise higher than on a clear one due to air pressure!

    • Make sure all ingredients are at room temperature.
    • Use yeast that is within the sell by date. If your bread dough isn't rising well it could be that the yeast is too old..
    • The baking soda does two things… It works with the acid in the buttermilk to help the bread rise high and light and balances any off tastes from the acids in the buttermilk.
    • Make sure your liquids are not more than 110F. Check with a insta-read thermometer. If the liquids are too hot the yeast will die.
    • Be sure to fully knead the dough. It develops the flavor and texture - and will take 8 to 10 minutes by hand.
    • Grease the top of the dough before rising.
    • Let the dough rise in a warm spot.
    • If you like the crust a darker golden brown brush it with egg yolk mixed with a teaspoon of water just before putting in the oven.
    • Cool the baked bread in the pan for 10 minutes then turn out to finish cooling.
    • Brush the loaves with butter while still hot and then cover with a clean tea towel while cooling for soft crusts.
    • Leftover buttermilk? Here are more of the best buttermilk recipes in my collection!
    Closeup of loaf of sliced bread showing the soft texture.
    Buttermilk bread has the softest crumb and velvety texture!

    👩🏻‍🍳FAQs

    Here are the questions I am most frequently asked about this recipe.

    Can you substitute sugar for the honey in this?

    Yes! This bread recipe is made with honey but you can use sugar in it instead. Use an equal amount or slightly less sugar.

    What pans are best?

    My favorite is glass.
    The loaves bake evenly and the crust is perfect. I've heard good things about cast iron but I haven't tried it yet. Aluminum or metal pans are fine if that's what you have - your crust may brown faster so watch it.

    How do you keep homemade bread crusts soft?

    Rub the crusts with butter and cover with a tea towel as soon as you bring them out of the oven if you like soft crust.

    How do you keep crust crispy?

    If you want a crusty bread don't cover it as it's cooling. You can also brush it with egg white blended with 1 teaspoon of water before baking.

    How do I know when it is done?

    You can use an insta-read thermometer if you like. Push it into the side of the loaf - the center of the bread should be about 200F.
    You can also turn the loaf out and tap the bottom. It will sound hollow. After you've baked bread a few times you'll just know.

    How to make fluffy bread

    Try removing a tablespoon of flour and adding a tablespoon of wheat gluten for every cup of flour you add to the bread. This helps it rise better and stay light and fluffy.

    Can I use a food processor instead of a mixer?

    Sure, you'll need to halve the recipe and follow the manufacturer's instructions. Be careful not to overknead.

    🥫 Storage

    • If you're short on time you can let the bread rise in the refrigerator overnight for either the first or second rising time.
    • Homemade bread doesn't stay fresh very long after it's baked. Keep it at room temperature in an airtight container for about 2 days.

    To freeze

    • Baked bread can be wrapped tightly and frozen for up to 3 months.
    • I like to slice the loaves of homemade sandwich bread and place parchment or waxed paper between the slices before freezing. That way I can just remove as much as I need without thawing the whole loaf.
    • To freeze the dough unbaked start with double the amount of yeast called for in the recipe. Freeze it after shaping into loaves. When ready to bake let it thaw overnight in the refrigerator then finish rising at room temperature. Bake as directed in recipe.

    🎥  Video

    Just click on the image below if you'd like to see the full length video on YouTube. It opens in a new tab so you won't lose your place here.

    Finished loaves of bread with title text to youtube video. Clickable image takes you to video.

    Troubleshooting

    If you're having problems with yeast doughs and homemade bread I have answers!

    • Yeast Bread Baking Tips Part 1
    • Yeast Bread Baking Tips Part 2
    • Yeast Bread Troubleshooting

    Also - these tips on getting your homemade bread to rise properly are what keep mine high and light!

    Keep the crust soft by brushing it with butter while it's still hot then covering with a tea towel.

    🍽 Equipment

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    If you want to learn how to make homemade bread check out my book. Not only does it contain this honey buttermilk bread recipe, there are recipes for batter, whole wheat bread, cinnamon rolls, and many more!
    Bread Bootcamp is available on Amazon for Kindle or in paperback.

    A loaf of bread sliced open to show the inside texture.
    Who's ready for a warm, melty slice of buttered bread?

    📚 Related recipes

    • Whole Wheat Bread Recipe is similar to this buttermilk white bread but in a whole grain loaf.
    • English Muffin Bread (Takes an Hour)
    • Honey Oatmeal Bread
    • Rustic Bread in a Cloche
    • Multigrain Bread
    • Muesli Bread
    • Sour Dough Bread (no knead)
    • Jewish Rye
    • Clover Leaf Dinner Rolls

    📖 Recipe

    Buttermilk bread sliced to show texture.
    4.62 from 1049 votes

    Honey Buttermilk Bread

    Print Pin Recipe Save Go to Collections
    Prevent your screen from going dark
    This easy buttermilk bread rises high, light, and fluffy! Honey gives it a little touch of sweetness that's just delicious! It's a simple recipe that the whole family will love!
    Course Yeast Bread
    Cuisine Amercian Heritage
    Prep Time: 2 hours 30 minutes
    Cook Time: 30 minutes
    Rising time: 2 hours 15 minutes
    Total Time: 5 hours 15 minutes
    Servings:20 (2 loaves)
    Calories:188
    Author:Marye Audet-White
    As an Amazon Associate I earn from qualifying purchases.

    Equipment Needed

    • Heavy Duty Stand Mixer
    • Glass Bread Pans

    Ingredients

    • 1 tablespoon yeast, or 1 packet
    • 1 pinch powdered ginger
    • 1 teaspoon sugar
    • ¼ cup water, warm, 105F - 110F
    • 2 cups cultured buttermilk, warm, 105F - 110F
    • ⅓ cup honey
    • 1 teaspoon kosher salt, if using table salt use ¾ teaspoon
    • ¾ teaspoon baking soda
    • 6 cups bread flour, may use all-purpose flour
    • ¼ cup butter, melted and cooled so that it is warm to the touch but not hot.
    US Customary - Metric

    Instructions

    • In a medium sized bowl mix the yeast, ginger, sugar, and 110F water.
    • Set aside for 5 minutes or until foamy.
    • Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture.
    • Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer.
    • Pour in the butter until it is totally mixed into the batter.
    • Add the rest of the flour, one cup at a time, keeping mixer on low speed.
    • When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead until elastic and smooth. You can also knead in your mixer according to manufacturer's directions.
    • Place in greased bowl, turn to grease the top, and cover bowl with a clean tea towel.
    • Allow the dough to rise for 1 ½ hours, or until double.
    • Punch down and form into two loaves. Place each in a greased loaf pan with seam sides down. Grease tops.
    • Cover, and allow to rise in a warm place for 45 minutes, or until it is just about to the tops of the bread pans.
    • Preheat oven to 375F.
    • Bake for 30 minutes. You can cover the tops with foil if they brown too fast.
    • Remove from oven and brush top of the loaves with melted butter. Place on cooling rack.
    • Allow to cool in pans for 10 minutes.
    • Gently run a knife around the edge between the bread and the pan to loosen it.
    • Turn out and cool completely on a rack.
    • Cover the loaves if you want soft crusts.

    Notes

    You can use any bread pans that you have - I just prefer glass. The ones I use are 9x4 pyrex which I believe are the 1.5 quart size.
    TIPS
    • Expert tip: You may need more or less flour than called for in the recipe. Weather and climate can affect your ingredients - humidity will often mean you'll need at least an extra ¼ cup or so of flour. If you bake bread on a rainy day it will rise higher than on a clear one due to air pressure!
      • Make sure all ingredients are at room temperature.
      • Use yeast that is within the sell by date. If your bread dough isn't rising well it could be that the yeast is too old..
      • Make sure your liquids are not more than 110F. Check with a insta-read thermometer. If the liquids are too hot the yeast will die.
      • Be sure to fully knead the dough. It develops the flavor and texture - and will take 8 to 10 minutes by hand.
      • Grease the top of the dough before rising.
      • Let the dough rise in a warm spot.
      • Cool the baked bread in the pan for 10 minutes then turn out to finish cooling.
      • Brush the loaves with butter while still hot and then cover with a clean tea towel while cooling for soft crusts.
    No buttermilk? Try this Amish White Bread!
    Need to adjust for high altitude? Check out the instructions from Utah State University.

    Nutrition Facts

    Calories: 188kcal | Carbohydrates: 33g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 183mg | Potassium: 72mg | Sugar: 6g | Vitamin A: 110IU | Calcium: 34mg | Iron: 0.4mg

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      This recipe has been undated from the original 2008 version to improve reader experience. Last updated December 16, 2020 for better user experience.

      Free Bread Baking Mini Series

      Get my bread making tips and tricks in this 2 week bread baking email mini series:

      • Equipment
      • Ingredients
      • Rising
      • Kneading
      • Shaping
      • Plus I'll walk you step by step through making 2 different loaves of homemade bread. Recipes included!
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      About Marye

      With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

      Reader Interactions

      Comments

      1. jb

        April 23, 2022 at 8:10 pm

        5 stars
        love this recipe. tender and the honey adds just the right touch.

        Reply
      2. Anne

        April 11, 2022 at 3:33 pm

        5 stars
        I used 3 cups white flour and two cups w/w. I Used two tsps of vinegar in the milk as I didn’t have buttermilk. This bread is the best I’ve made in my 56 yrs of bread making. Tasty and very light! Thankyou Marye!

        Reply
      3. Debra

        April 07, 2022 at 2:54 pm

        I posted about the slow rise of this recipe. I will do a couple of things differently next time. I will put my yeast into the dry ingredients and I will lower the temp of the oven to 350. In my oven 375 is just too hot and even covered the bread got too brown. The taste of the bread is really good and overall the recipe works. I just have to do those two things. I will definitely make this again. Thanks

        Reply
      4. Debra

        April 06, 2022 at 12:33 pm

        3 stars
        I have this bread in the oven for the first rise and it's taking so long, over an 1 1/2. I have a gas oven with proof and it never has failed to get my dough to rise. I'm used to baking bread as we never buy bread from the store. Mine takes about 50 minutes, I did your recipe as written so I'm waiting to see if it's the fact that I never put my yeast in a bowl to foam but mix it with the flour and add it dry to my mix. My yeast is fresh because I made 6 loaves the other day! I sure hope this works out. I'll let you know. IT sounds delicious, I'm just having some questions.

        Reply
        • Barb

          April 22, 2022 at 3:28 pm

          4 stars
          It took longer than an hour and a half to rise. However it is a delicious bread and very easy to make. I have been baking Red for 50 years. I will be keeping this recipe and using it More frequently. The only thing different I would do is to let the yeast set a little longer than five minutes. Love the recipe I will be making this more often. My husband loves the spread now.

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