If you've never worked with yeast doughs before you might want to read this guide before you get started.
🥘 Ingredients
This honey buttermilk bread recipe is so unbelievably light that it doesn't seem like homemade. It's sweet but not too sweet so it makes a great sandwich no matter what the filling is.
Restless Chipotle readers LOVE this one!
- I used active dry yeast but you can use rapid rise if you want.
- Buttermilk - Adds a little flavor but mostly it creates that soft, tender crumb we all love.
- Salt - kosher salt was used. If you use regular table salt cut the amount by about 1/4th or so.
- Bread flour - you can use all-purpose flour if you like.
🔪 Instructions
Just follow the images to see how to mix and shape this easy buttermilk bread.
- Mix the sugar, ginger, yeast, and warm water and set aside until foamy.
- Whisk the buttermilk, honey, salt, and baking soda together.
- Add it to the yeast mixture.
- Pour into the mixer.
- Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer.
- Pour in the butter and blend.
- Switch to kneading hook. 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
- Place in greased bowl, turn to grease the top, and cover with a clean tea towel. Let rise about 1 1/2 hours.
Shaping
- 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.
- Shape into loaves.
- Place loaves in pans and let rise until double. Bake.
- Remove finished loaves from oven. Brush with butter.
- Cool and slice.
- Perfect honey buttermilk bread!
🍞Bread machine instructions
Many of you have asked about making this buttermilk bread recipe in a bread machine. One reader, Debbie, did so and she left this comment.
"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):
- Water
- Buttermilk
- Butter
- Honey
- Sugar
- Salt
- Flour mixed with ginger and baking soda
- Yeast"
High altitude instructions
This is not a problem here in Texas - at least not in my area!
King Arthur Flour has some great tips for high altitude baking on their site. The information about homemade bread and yeast is at the bottom of the page.
Also your rising time will be MUCH faster so keep an eye on your dough!
💭 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 1/4 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 buttermilk bread 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 in the pan for 10 minutes then turn out to finish cooling.
- Cover while cooling for soft crusts.
- Leftover buttermilk? Try this buttermilk banana bread!
👩🏻🍳FAQs
Here are the questions I am most frequently asked about this recipe.
Yes! This bread recipe is made with honey but you can use sugar in it instead. Use an equal amount or slightly less sugar.
I've been baking bread for :::gulp:::46 years! During that time I've used a lot of different pans but 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/metal pans are fine if that's what you have - your crust may brown faster so watch it.
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.
Don't cover it as it's cooling. You can also brush it with egg white blended with 1 teaspoon of water before baking.
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 knead dough by hand video
Plan on it taking you 10 to 15 minutes to knead by hand. You can see an instructional video on how to knead bread here.
Troubleshooting
I've written a series of posts to help with questions about yeast baking and troubleshooting problems you may experience.
Also - these tips on getting your homemade bread to rise properly are what keep mine high and light!
🍽 Equipment
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If you want to learn to bake homemade bread but it never comes out quite the way you think it should... you might like my book. It's gotten great reviews! 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.
What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Restless Chipotle!
Honestly, learning bread-baking was one of those things that changed my life. You'll find tons more homemade bread recipes here.
You know, in case you want to experience that life changing moment for yourself.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Honey Buttermilk Bread Recipe
Equipment Needed
Ingredients
- 1 tablespoon/packet yeast, I usually use 1 because I buy in bulk.
- 1 pinch powdered ginger
- 1 teaspoon sugar
- 1/4 cup water, warm, 105F - 110F
- 2 cups buttermilk, warm, 105F - 110F
- 1/3 cup honey
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 6 cups bread flour, divided use - may use all-purpose
- 1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.
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 with a clean tea towel.
- Allow the dough to rise for 1 1/2 hours, or until double.
- Punch down and form into two loaves. Place in greased loaf pans and grease tops.
- Cover, and allow to rise 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 loaves from oven and brush with melted butter.
- 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
- Make sure all ingredients are at room temperature.
- Use fresh yeast.
- Make sure your liquids are not more than 110F.
- Grease the dough before rising.
- Let the dough rise in a warm spot.
- Cover while cooling for soft crusts.
Nutrition
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Debra Adams
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!💕💕💕
Marye
Thank you Debra! So sweet of you to say.
Cindy
I have powdered buttermilk, do you think it will work okay?
Marye
Yes, you'll need to add milk or water to make up the liquid.
Duck
Does this recipe not have any fat in it??
Marye
Did you read the recipe where it says..."butter"?
Christine
Hi! Just curious, I think I've made this one before with no problems, however this time after adding the 6 cups of flour total, it was still very soupy and not pulling away at all. Ended up adding the rest of the bread flour I had (slowly over time) and it finally came together, but it felt like twice as much as called for, and the dough tasted very flour heavy if that means anything. Thoughts on why it took so much to come together? (Started out mixing on low in kitchen aid and gradually increased to knead it in the machine, but finally ended up pulling it out onto the dough counter. Had a nice spring when poked but still very sticky, not at all smooth and elastic like I expected.) Thanks!
Marye
That does sound strange. It sounds like some of the measurements were off, maybe?
Songbird
The ingredients call for 1 tablespoon or one packet of yeast. An average packet of yeast contains 2 1/4 teaspoons. What amount do you recommend for this recipe?
Marye
Yes. I know. I use either one packet or 1 tablespoon - it's an easier measurement for me to remember. You can do either OR you can use 2 1/4 teaspoons - it won't make a difference.
Christine
I have not got a mixer can I do it by hand
Marye
Yes. It's just a little more difficult but I did it this way for years.
Kristyn
What type of 'grease' do you use?
Marye
To grease the pans? I use a baker's release spray or butter or oil or whatever I have handy that's edible! 🙂