This homemade honey buttermilk bread recipe is so easy that even a beginner can do it! It has a velvety crumb with a slightly sweet flavor from the honey. The honey buttermilk bread loaf rises high and light — it’s perfect for kids (and adults) who only want the soft commercial kind! Images help you every step of the way. If you have a question be sure to ask on the Restless Chipotle Facebook page.
For this recipe you’ll need: yeast, powdered ginger, sugar, buttermilk, honey, salt, baking soda, bread flour, unsalted butter. If you don’t happen to have buttermilk try the Amish White Bread — It’s a very similar recipe!
If you are in a hurry click here to go straight to the recipe. (But you’ll miss out on a lot of helpful information!)
This honey buttermilk bread is so unbelievably light that it doesn’t seem like a loaf of homemade bread. It’s sweet but not too sweet – it makes a great sandwich no matter what the filling is. You can taste the honey but it’s not overpowering at all. The image shows three loaves but the recipe is for just two. I make six loaves at a time because they go so fast around here!
Click HERE to pin this easy bread recipe for later!
Real buttermilk is a thing of the past. It used to be the liquid that was left after churning butter but now it is a combination of skim milk and other ingredients with a culture added — something like yogurt. The ingredient list is generally pretty long and has a lot of stuff in it that is either unpronounceable or just icky. I like making my own. You can buy the starter online or you can use a little of the commercial buttermilk to start it. Yes, you’ll still get some of those icky ingredients but the amount is comparatively minute. 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. It was a shock when I realized that the other day. It totally freaked me out! I 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.
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. Honestly, 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.
This homemade honey buttermilk bread recipe is so easy that even a beginner can do it! Click To TweetThe result was delicious — I was hooked.
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. 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 puffy lightness.
Properly punched down honey buttermilk bread dough. 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?
You may want to take a look at this series on Yeast Bread Baking Tips and troubleshooting before you get started on your honey buttermilk bread adventure! Also – these tips on getting your bread to rise properly are what keep my breads high and light!
How to Knead Bread Dough by Hand
A lot of people have asked me how to knead dough properly so I finally did a video to demonstrate the process.
Frequently Asked Questions
Bread Machine Baking
Many of you have asked about making this in a bread machine. One reader, Debbie, did so and she left this comment. I thought it might help.
Wonderful flavor, love this recipe…I wanted to let others know that I use my bread maker
I have cuisinart brand and I put all of the ingredients in on Dough cycle…when it
is finished I punch it down divide the dough in half roll the halves into a long oval
shape put in greased bread pans cover and let rise for 1-2 hours and bake at 400 degrees for 30 min. I have nerve damage in my hands and this allows me to have this wonderful bread. [No need to] buy store bought bread ! I did not alter the recipe.
Thank You for sharing!
High Altitude Baking
King Arthur Flour has some great tips for high altitude baking. The information about bread and yeast is at the bottom of the page.
What is your favorite kind of bread? Leave a comment and let me know — maybe I’ll feature the recipe. If you are looking for more bread baking help and inspiration be sure to follow my Homemade Bread Pinterest board! There are over 300 recipes for all kinds of yeast breads.
Things You Might Need
The following links are affiliate links. I’ve added them because I think you may find the products helpful in your bread baking. If you click through and buy I will get a small commission that I use to keep the blog up and running. Thank you so much for being a part of Restless Chipotle!
I like to buy a large quantity of yeast at one time. It’s much cheaper that way and it will last in a tightly sealed jar in the refrigerator for a long time. You may not think you’ll go through that much but trust me… you will!
If you want to make buttermilk from scratch without using commercial buttermilk as a starter you’ll need this product to do it. Buttermilk C21 – 5 Packets
Some of you have asked about the bread pans I use. Mine are the Pyrex 9x5x4 inch loaf pans. You can find them on Amazon –
Pyrex 1.5-Quart Clear Basics Glass Loaf Pan (Set of 2)
Learn to Make Any Yeast Bread with Bread Bootcamp
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 BootCamp. It’s gotten great reviews! Not only does it contain this honey buttermilk bread recipe, there are recipes for batter breads, cinnamon rolls, whole wheat bread, and many more!
Learning to bake bread can seem very intimidating and many would-be bakers quit in frustration. My eBook, 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 the eBook with coupon code YR83Y
You can also get the paperback version on Amazon –
Bread Bootcamp: It’s Not a Cookbook…It’s an Adventure
Here’s that awesome honey buttermilk bread recipe! Click HERE to pin for later!
- 1 tablespoon/packet yeast I usually use 1 because I buy in bulk.
- 1 pinch powdered ginger
- 1 teaspoon sugar
- 1/4 cup warm water 105F
- 2 cups warm buttermilk 105F
- 1/3 cup honey
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 6 cups white bread flour divided use
- 1/4 cup unsalted butter melted and cooled so that it is warm to the touch but not hot.
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In a medium sized bowl mix the yeast, ginger, sugar, and warm water.
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Set aside for 5 minutes or until foamy.
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Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture.
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Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer.
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Pour in the butter until it is totally mixed into the batter.
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Add the rest of the flour, one cup at a time, keeping mixer on low speed.
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When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead until elastic and smooth.
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You can also knead in your mixer according to manufacturer's directions.
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Place in greased bowl, turn to grease the top, and cover with a clean tea towel.
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Allow the dough to rise for 1 1/2 hours, or until double.
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Punch down and form into two loaves. Place in greased loaf pans and grease tops.
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Cover, and allow to rise for 45 minutes, or until it is just about the tops of the bread pans.
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Preheat oven to 400F.
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Bake for 30 minutes. You can cover the tops with foil if they brown too fast.
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Remove loaves from oven and brush with melted butter.
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Allow to cool in pans for 10 minutes.
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Gently run a knife around the edge between the bread and the pan to loosen it.
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Turn out and cool completely on a rack.
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Cover the loaves if you want soft crusts.
If you like this Homemade Honey Buttermilk Bread recipe you may also like these other reader favorites…
Just click the image to go to the recipe!
Kalamata Olive Bread, Molasses Whole Wheat Bread, Oatmeal Honey Bread
More bread recipes from Restless Chipotle
Link Parties
This recipe is part of Meal Plan Monday – head on over there and check out all the great recipe ideas!
Your Buttermilk Bread looks amazing! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Love this recipe! Cannot wait to try the cinnamon and buttermilk bread! Delicious!
Thanks Stacey!!
Hi
I loved the recipe however I am unable to understand the role of Baking soda in the recipe. I would appreciate if you can elaborate the reason and make me understand the science behind it.
Baking soda is an alkaline that reacts with the acid in the buttermilk – this gives it a little extra rise and changes the flavor of the buttermilk keeping it from being too tangy.
Can you post the recipe for Amish sweet bread and rollls? PLease
You’ll find it right here, Karen. 🙂 https://www.restlesschipotle.com/amish-white-bread/
Oh my goodness!!! I just ate a slice of this bread!!!!! Thank you for posting such a great recipe , I am so glad I found it!! Now, to check out your other recipes….
I’m so glad you like it! Thanks for reading!
Some questions since Ive not made too much bread in my life and the loaves I did make were in a bread maker.
1. Can I use a metal loaf pan to make the bread? Will it make a difference in the texture or crust?
2. The link you gave for the pyrex pans shows the inside dimensions being less than 9×5 with a lot of people commenting on the amazon site that because of those inside dimensions, it inst good for bread baking. Did you notice that issue on the amazon site? Are you using those exact loaf pans?
3. Ive never measured liquids for my cooking. What do you suggest to buy to measure liquids? All I have is a meat thermometer so I need to purchase something finally.
1. Metal will be fine – I just prefer glass.
2.Those are the exact loaf pans I use.
3. Get cup measures in sizes from 1/8 to 2 cups
Thank you so much for the replies. I dont know what I was thinking with question #3. I meant to ask, how do you measure the temperature of liquids? I only have a meat thermometer. Will that suffice?
OH! I use and instaread cooking thermometer… but you could also just dip a finger in… if it feels like warm bathwater you’re good.
I’d really like like know what “butter to pour in” on step 5. I have been skipping that step because there’s no measurement for butter except once the loaves are cooked. I have made this recipe numerous times and the bread is always fabulous ! I just really like to know about step number 5.. thank you!
It’s the 1/4 cup melted and cooled butter – the last ingredient. 🙂
What size of pan are you using? Could i omit the baking soda? I do not like that smell in my bread?
9×5? I use the pyrex glass pans I’ve linked to in the post. No, you need baking soda in this bread. However you may like my Amish white bread which is very similar but without the baking soda https://www.restlesschipotle.com/amish-white-bread/
Hi Marye,
I’ve had this pinned for a while and now that I’m eager to get back to my bread making after having baby #3 in April, I have a question. When my parents were here caring for the bigger kids while I was having the baby, they replenished my buttermilk (I’m a Marberger fan) with fat-free buttermilk. Ew! I mean butter — milk. The name just screams that dairy fat should be involved, right?! Anyway, I digress. Just wondering if this recipe needs the fat from the buttermilk to have the right outcome? I need to use this stuff up as the expiration date is fast approaching, but I don’t want a ruined batch of bread. My hunch tells me it will be just fine since the recipe calls for butter and my usual recipe uses just water, so the buttermilk is there for just the tangy flavor, correct?
Signed,
Not Afraid of a Little Fat In My Buttermilk
A.K.A. Julie
The buttermilk helps the flavor and also the texture but you can use the fat free or low fat…
Thank you!
🙂
Your site makes it very hard to find the comment section. This is very good bread. How long do I defrost it if I freeze it after the second rise?
Thanks. In the refrigerator overnight is how I do it – Im sorry you had trouble finding the comment section. It’s at the end of every post. 🙂
Hi there,
You feature a pecan pie in your recipes with one of the ingredients being chipolte.
As I live in South Africa we are not familiar with that ingredient. Please let me know if there is a substitute for it.
Thank you
gene
There’s really not. You could leave it out entirely.
Is it “1Tbsp + 1 packet” yeast or “1Tbsp or 1packet” of yeast?
1 tablespoon or 1 packet. 🙂
Can I use APF in this recipe instead of bread flour
you can but the texture will be different.
just tried this last weekend. recipe was great! a little crumby, but all home made bread has a bit of that. This is the first bread recipe that had some flavor to it. Family approves!
If it was crumby then I’m guessing that you didn’t knead long enough. This bread really is very moist and soft – not crumby.
I totally didn’t see the addition of butter until looking back at the recipe again after the first rise, so I’m wondering what is going to happen with my bread if I continue to bake it? Will not having the butter completely ruin the batch?
Sorry.. I was out of town this weekend… The butter helps the texture but I’m sure it was fine without it.
Made this today and it was delicious! Only trouble is that my bread as bit heavier/thicker texture? Any thoughts on what could cause this? The dough rose nicely.
Sounds like either too much flour or not enough kneading – or a combo of the two. 🙂
I made this bread today and it was incredible! My whole family loved it! I baked it about 23 min though and I substituted the butter milk for 1.5cups goat milk and 0.5 cup Greek yogurt mixed. It was fabulous. Thank you!
Thanks for letting me know!!
This bread sounds divine. I love making bread but these ingredients give it an extra twist. More breadmaking this weekend! Thank you for sharing.
Thanks Janine!
I absolutely love to bake! I recently had an interest in baking my own breads, which led me to this recipe. I’m on a bit of a budget, and honey isn’t very cheap. I was wondering if you had any substitutions for honey in this bread recipe. I remember reading an article that suggested maple syrup as a sub. but I’m not 100% sure that’s a good idea.
Thanks!
you can always use sugar instead. 🙂
Thanks! I ended up using 2 Tbsp of maple syrup and 1/4 cup of sugar to substitute for the Honey. It worked like a charm. My family liked it so much I’ve made it two weeks in a row! Thanks for the wonderful recipe and bread baking tips!
Awesome! Thanks for reading. 🙂
My dough isn’t rising… ? I’m not sure what I didn’t wrong!
This is a list of the most common reasons you have problems with bread. See if you can figure it out on here. Usually it’s either dead yeast or too hot or too cold liquids https://www.restlesschipotle.com/yeast-bread-baking-troubleshooting/
nice blog !
thanks!
I have to give this 5 stars. It is great. My husband loved it. It was an extremely cold day so it took a little longer to rise. You do not taste the ginger in the bread. This will be my go to recipe for bread. Love it. Thanks.
🙂 I am so glad you liked it.
My loaves came out burnt on the outside, and doughy on the inside. 🙁
It sounds like the oven was too hot. Try baking it at 25 degrees less.
Have you ever used instant yeast instead of active yeast? It says I don’t need to do a second rise, but I’m too scared not to rise it again! Haha! I’m gonna just let it rest for a few min then put it in the oven. Hope it turns out!!
I also used half milk half whey from making homemade yogurt. So excited to see how it turns out!! Thanks for the awesome recipe, we live it around here! (I’ve baked dozens of this recipe, but just now trying different yeast)
I don’t care for instant yeast – a personal preference so I don’t have that much experience with it. 🙂
I have made a lot of bread, and got a blue ribbon in the state fair, but this bread wasn’t a winner! I left the pinch of ginger out…..didn’t think it would matter. The yeast/sugar/warm water mixture didn’t “foam” so I checked the date on the yeast purchased yesterday and it was fresh yeast. I tested the warm water and the warm buttermilk with a thermometer. The dough mixture didn’t take the entire six cups of flour (used my electric stand mixer). The buttermilk was fresh from the store. What went wrong that my bread wouldn’t rise, and it was hard?
If the yeast didn’t foam up either the liquid was too hot or too cold… or the yeast was killed off some other way.
I have only been baking breads for a few months, and found this recipe because I have started making butter and needed to use my buttermilk. Unfortunately I think I must have done something wrong when I halved the recipe. Everything looked fine through the first rise but it didn’t rise like I wanted it too once I put it in the loaf pan. It turned out ok, and I’ll give it one more shot following the recipe for 2 loafs. Any idea why this didn’t rise appropriately after. Ring punched down? Can you punch down bread too much?
Thank you for the recipe!
Generally bread doesn’t rise because the yeast is old (are you letting it proof before using?) The liquids are too hot when added, or the room temperature is too cold. Also when you halve the recipe don’t halve the yeast
I got about halfway through the comments and couldn’t find anyone who asked, so I’m sorry if you’ve already answered this question but would this recipe work with whole wheat flour?
Yes but try this one instead. https://www.restlesschipotle.com/buttermilk-honey-cracked-wheat-bread/
Followed every step and all the appropriate ingredients, and it fell while baking and was very brown. ? Confused because I make a lot of bread and never have this problem……
It sounds like it rose too much.
I just made this. I dinner rolls instead of loaves and they are wonderful. Even my picky eater loved them.
I’m so glad!
I love this bread and make it all the time! Always turns out great! Have you ever left in in the frig overnight or for several hours on that first rise until you are closer to ready to bake?? I would love to have bread hot and fresh out of the oven but also be able to make ahead?? Have you ever frozen this bread?
yes … but I add a little extra yeast just to make sure. 🙂
I made bread!!!! You have no idea how horrible I am. I come from a family that bakes bread. My Gram has been making bread since she was probably 12 and my mom and her 7 siblings are right behind her. I bake anything and everything but have never gotten bread right and On Wednesday I’m married 20 years. I should have bread by now. I found your recipe looking for a way to use up leftover buttermilk. You never know the blessings you take for granted. We have a large Amish community here and we get our milk straight from the farm. That includes homemade buttermilk, yogurt, cheese, etc. before someone gets on me, between homogenized and pasteurized they do the one you need and not the one you don’t. I can just never remember which is which. Thank you so much for this amazing recipe!!!
Thanks for letting me know! You are sure blessed!
I halved this recipe tonight just to try it. Not sure why I did that because I’m planning on taking it to visit family tomorrow. Could have used two loaves. That said, This recipe is fantastic! I will be making this again for sure! Thank you for sharing!
Thanks so much, Susan!
Making this right now – used all 6cups of flour and it’s very dry and crumbly? Can I correct this or is it too late?
It’s likely too late but you can try adding more warm water a little at a time.
Well… you’re going to laugh… but, fighting a migraine, I messed up and put in a quart of buttermilk rather than the called for pint.
The recipe said 3 cups flour and the dough would pull away from the sides of the mixing bowl… I kept adding and adding flour, thinking, what the heck?
After 6 cups of flour, I was able to turn my soupy dough onto my counter and slosh it around in more flour. After a total of 8 cups, I had a very soft dough, but it went into the pans well enough. I got 2-2 1.2 lb loaves and 1- 1 1/2 lb mini loaf.
THEN I reread the recipe and discovered my error. Everything rose well enough and baked even better, I was counting my lucky stars. What emerged from my oven was bread with a marvelous texture and interesting taste. Toasted, with grass fed butter, it almost tastes like the cheese toast from my favorite restaurant. (haha – because buttermilk is practically cheese, eh?)
I ended up enjoying this recipe so much that I’m planning on using it for my Thanksgiving Day rolls – but just a pint of buttermilk this time. Thank you for sharing.
Oh my gosh!That’s hysterical! I am so glad you made it work! Happy Thanksgiving!
Hi! Can you make this bread white whole wheat white flour? And if so, what changes about baking with WW white flour? Thank you!!!
You can! I’d use 1/4 cup vital wheat gluten in place of 1/4 cup whole wheat. Other than that it should be the same.
Just made this and it is wonderful! Probably best bread I have ever done!
YAY! thanks for letting me know!
We don’t drink buttermilk so I keep a can of dry buttermilk in my pantry. I use the amount of powder based on the amount of liquid called for and use water to equal the amount of milk called for. Did that make sense?
yes. That should be fine. You could even use regular milk for the liquid and it would make it even richer. 🙂
Thank you so very much for sharing this awwsome bread recipe! I made a loaf in my new Breadman Bread machine last night and it was so wonderful and soft! The only thing I changed was the flour. I used white Vitaspelt bread flour since I do not use regular wheat flours i watched it as it was kneading and added some extra flour as needed to get the diugh ball just right . It rose to the top almost touching the glass! It is the best tasting bread i have ever eaten! God bless!
It sounds wonderful!
Marye,
I halved the recipe and made this in my bread machine. I turned out very nice. We all love the flavor. I will for sure make it again.
Oh good to know! I’m so glad you liked it!
I never thought to halve the recipe when using my bread machine to make the dough.
Needless to say, one must! I will try again ?
Yikes! I bet you do! That’s good to know… thanks for sharing. 🙂
This is a beautiful loaf. My mom would grind her own grain and make bread every week. Since I’ve been diagnosed with Celiac disease, I have had to find ways to substitute and just hope it turns out. Love the smell of bread baking!a
It’s is an awesome smell! Good luck in your experimenting!
Ginger also acts as a great bread softner <3 Well, a lot of different ingredients work as great bread softner/preservative 🙂
That’s very true. 🙂
Can I use milk
yes but leave out the baking soda…and the texture will not be the same.
Thank you
you’re welcome!
Sounds and looks yummy. I was curious why the addition of ginger? Thanks
The ginger helps the yeast to be more active. 🙂
can you use a cast iron Dutch oven to bake the bread? like, if I wanted to make it a round loaf?
I’ve never tried but I’m sure you could.
I just made this bread today and when I checked to see if it was getting to brown so I could cover it with foil, I noticed that my beautiful loaves had both fallen. I’ve baked several loaves of bread before and have never had that happen before. Do you or anyone else have any idea what went wrong ?
Usually when that happens the bread has been allowed to rise too much or you’ve used a low gluten flour – the gluten in all purpose flour can vary which is why I almost always recommend bread flour. If neither of those things were the problem you can check this post to see what else might have happened. 🙂
https://www.restlesschipotle.com/yeast-bread-baking-troubleshooting/
I am a bread maker from way back and I truly appreciated your back story. I, too, read Seventeen magazine and Cosmopolitan (when I could sneak one).
Oh my, you lived on the edge if you read Cosmo! I didn’t have the guts to even sneak one. LOL! Thanks for stopping by. 🙂
I am getting ready to bake this bread but I generally read the comments first for any helpful hints. When I saw your comment, I just had to comment because we have the same name, and as you know, it’s not something you see too often. I’ve been baking bread for years, stopped for quite a while and now I’m back to baking again. I just love the smell and the taste.
Amazing bread! Just made it today and got a huge thumbs up from the wife!
I’ve only baked about 12 loaves since I started baking and found this to be an easy one to follow.
I used milk with lemon juice in to substitute the buttermilk because being from the UK, its not something thats readily available
Thanks for the recipe. I’ll definitely be baking it again…soon!
I’m glad it worked for you! Thanks for letting me know. 🙂
In case you wanted to try this with buttermilk, the ‘maslanka’ sold in the (refrigerated) Polish section of many larger grocery stores or Eastern European stores in the UK is the same as the buttermilk sold in the US. I’ve found it in Asda when I lived in Norwich and now in the Sainsburys down the street from me in London.
Hope that helps!
That’s good to know! Thanks!
I like your site . tanks .
Thank you!
Great looking bread! Could you tell me what type of honey is best for making this bread? Thanks.
Hi Ella. Thank you! Really any honey that isn’t too strongly flavored. Good choices are: local honeys, wildflower honey, orange blossom honey, clover honey…Hope this helps.
Where do I find powdered ginger?
grocery store spice aisle – ground ginger, powdered ginger…the same thing.
I live in high altitude (5500 ft), and I wasn’t sure about the best way to make this bread, I was supposed to make so many changes due to the altitude that I decided to follow the recipe just as it was. It turned out great! Thank you so much for sharing it!
PS I only added one additional step, I punched the dough twice instead of once, I read that helps develop the flavor in high altitude.
That’s awesome!
I made this today, except I mixed the rapid rise yeast in half the flour and heated up all the liquids to 120 and added them to the flour, mixed, then added the rest of the flour.
It was outstanding!!!!
Thanks for this recipe!
🙂 good! You’re welcome!
This looks so yummy! I’m going to try this for my first bread! My question is what do you grease the pans with? And what is a tea Towel? 🙂
Grease the pans with cooking spray or butter or oil. 🙂 A tea towel? Oh, it’s just an old fashioned name for a dish towel. 😉 Let me know how it goes! And.. if you have any problems just message me on the Facebook page.
This bread looks heavenly! Wow!
Thank you!
Will this bread recipe work with whole white wheat?
Thank you
Yes it should be fine. 🙂
I have made it lots of times and love it. But no way can I bake it in glass pans at 400 for 30 minutes. I bake it at 375 for 25 minutes and still put foil over the last 10 minutes to keep it from getting to dark.
It stays moist for 5 days if you can keep it that long.
Great recipe!
Thanks! They work fine for me.. isn’t that weird?
I have been baking bread now for 10 years. We don’t eat anything bread related from the store, including buns. So I feel like I have experience enough to say that this is an excellent bread recipe. 99% of the time I use my old stand by for white sandwich bread, but I had some good buttermilk, saw your recipe and thought I’d give it a try. The dough was so nice to work with. The bread has great texture and really great flavor. I’ll definitely make this one again!
I just got back from vacation, Melissa. Thank you so much! I am so glad you like it. You might also like the whole wheat buttermilk bread. 🙂
Is the whole wheat a completely different recipe or can you substitute wheat flour in this one?
I do have a whole wheat recipe (link below) but you can substitute whole wheat flour in this recipe.
https://www.restlesschipotle.com/buttermilk-honey-cracked-wheat-bread/
I make my own Greek style (strained) yogurt. I mix some yogurt with the whey liquid I strain off. I use this in place of the buttermilk called for in the recipe. I also use the whey in my other baking
Very cool!
I’ve been searching for a good bread recipe. I can tell by just looking at the bread that this is good! Going to give it a whirl! Question: do u think I could use this to make burger buns also?
🙂 yes it makes great buns.
My dad would drink buttermilk the same way. I’ve never tried it….don’t think I ever will. But I’ll have to try your bread recipe, it sounds delicious. I’ve never used a pinch of ginger in my bread recipes, looking forward to trying. Thanks for sharing.
It helps the yeast to work better. Let me know what you think, Darlene!
I am new to making bread. Your Honey Buttermilk Bread sounded so good. I followed the recipe, but had a mishap. My dough got really dry after only 5 cups on flour. I tried
to knead the dough to add the rest of the flour. But that did not go well. The dough did
rise: however not as high as your loaves. I was also wondering why you baked it at 400?
I did not bake my at that temperature. Ever time I bake something above 350 it burns. But I will try the recipe again and maybe take the dough out of my mixer still wet. Thanks
we still think the bread has a good taste it just does not look very nice.
The 400 worked best for me but 350 or 375 is fine. You do not have to add all of the flour. Use just enough to make a firm, soft dough that can be kneaded easily. One dday it might take 5 cups and the other 6 1/2. It can change. Please consider my Bread Bootcamp book. I think you’ll find it very helpful. 🙂
I am a rookie at bread making but I’ve made this bread several times now with wonderful results! Love this recipe! Got some baking now. I have fell in love with bread making. It is so relaxing and you get the reward of something wonderful to eat!
That’s awesome! Have you tried any of the other bread recipes on the site?
I plan to VERY soon!
I have been baking bread for so many years that store bought bread now has a metallic, chemical aftertaste that is horrid. But I DO wish my bread had the “loft” that commercial bread has, but my slices tend to crumble unless held by both hands.
I love buttermilk, but what’s in the stores is NOT buttermilk anymore. So I add a teaspoon of vinegar to regular 2% milk, with salt, and voila – ALMOST buttermilk without the thickeners and chemicals. LOL
Your recipe is delicious, truly, and the baking soda does help. I’m wondering about adding an egg?
I’ve never tried it with an egg – if you do come back and let me know how it worked. 🙂
Made the Honey Buttermilk just like you instructed and turned out beautifully! My husband was so surprised. Love this recipe! Will make again. Thank you for sharing. Through sharing we learn and grow.
🙂 I am so glad you like it!
I made this using 1/3 natural yoghurt and 2/3 skimmed milk instead of the buttermilk, and it worked beautifully. I baked one standard loaf, and rolled out the other half of the dough onto a sheet of silicon paper, spread it with more honey and chopped apricots and then rolled it up and coiled the roll to give a round sweet bread. A tasty, light loaf in both versions.
I am so glad you liked it!
I used to love when my mom made bread. I LOVE, LOVE, LOVE to cook and bake son naturally I started making bread. No one in my family, including my husband, cared one way or the other so I stopped making it. I just recently started making bread again, just because I LOVE dong it and to me it taste SOOOOOOOO much better. I can’t wait to try this and I will also make my own buttermilk. Thank you again for sharing……………….
🙂 please let me know what you think… and welcome back to the bread baking world!
I don’t have bread flour, only all purpose flour, can you use that and still work?
Yes. It might not rise quite as high but it will still be good!
The buttermilk I purchased from the store I work at has an ingredients list of ….
Cultured skim milk,
Milk,
Fresh condensed skim milk,
And salt…
Does that mean it’s a better one to use or should I make it instead.
I’m going to use it this time but will make it for the next batching that’s what you suggest…
The carton says. Producers Old-Fashion Buttermilk…
No, that should be fine Valerie! Lucky you!
I didn’t have time to search every comment so maybe this has already been answered…sorry.
What is the powdered ginger and is it necessary. I actually work at the only grocery store in our town. I do know what ginger is and we do carry it but I don’t think we carry powdered ginger. Is it something that would be in the spice section or in the Asian section? If I can’t find it would it be ok to leave it out. Is there something I can substitute. What is its purpose.. thanks so much.
Valeriel8669@gmail.com
Powdered ginger is in the spice section. It is ginger root that has been dried and powdered. It acts as a booster for the yeast but you could leave it out if you like.
Also please how do I half this recipe? I want to make just 1 loaf since it’s my first time. Thanks
I’d also suggest buying my book. The link is in the post, Bread Bootcamp. It is an incremental approach and takes you through each step.
Hello, the picture looks really good and I’m thinking of trying out the recipe. Online bread ratios suggest 5 part flour to 3 part liquid- does this recipe follow that rule or it doesn’t matter? Thanks
There are no hard and fast rules with bread making. One day it will need 6 cups of flour and sometimes it will take 5. You have to go by the feel of the dough not exact measurements. Just half the recipe but use 1 envelope of yeast.
Can’t wait to try this! Do search your stores for Kate’s Buttermilk, a really fine product churned from cream (It does have yogurt cultures) It enhances every recipe.
Thanks so much for sharing this recipe, I ‘ve some lovely local honey that shoud be perfecrt.
SOunds great!
Well this is going to be my go to recipe from now on! The only thing, I do not own a bread baking dish! So I made these into rolls. While they are fantastic, I’m going to get some glass bread dishes like you have and make this again! My grandsons were here after school. After they had their snacks, I pulled these rolls out of the oven. Of course they wanted one and all I heard was mmmmmmmmmmmmmmmmm. lol. Thanks for a wonderful wonderful recipe!!
Thanks for letting me know! You might also like the buttermilk whole wheat bread recipe on my site!
Thank you! I am so glad you liked it.
My neighbor makes some killer buttermilk bread! She made me and husband two whole loafs when we were down with the flu. I have been obsessed with her recipe ever since and am trying to find it! I will have to try this one for sure!
Let me know what you think
Today was the first time I tried this recipe. The dough was quite stiff with the full 6 cups of flour. It also failed to rise completely and was quite heavy. My yeast was fresh. Suggestions?
Bread is not an exact science. You may need more or less flour even from one day to the next. It just sounds like you put in too much flour.
Mine done the same thing! I’m thinking too much flour! What do you think 🙂 ?
Too much flour would cause it to be stiff and altitude and/or room temperature can have an effect on how well it will raise. I usually warm the oven just a bit and shut it off then put my dough in the oven to raise (just don’t forget it’s in there-did that with rolls once)
I made this bread this am, and it is easily the best bread I have ever made. It is fluffy, it is very tasty and it came out great. I think I had it in the oven a little too long as the tops of my bread was a little on the darker side, but nonetheless, the inside is so soft and moist and just perfect.
If you’re reading through the comments and you’re trying to decide if you want to make this, I would strongly recommend doing so. It’s incredibly easy and it gives phenomenal results. This is easily going to be my go to bread recipe. Thank you so much for giving us a treasure. 🙂
Thank you so much!!!
pinned this this morning, made by the afternoon winner, winner…bread with dinner! fantastic taste! i only had powdered butermilk (because, well, buttermilk is not one of those things we really keep or use around my house) but will definitely procure for the next go round of bread making. thanks so much for sharing your wonderfully, tasty recipe.
Thanks for letting me know! So glad you liked it.
I used sour milk and the bread had a weird flavor it also tasted like baking soda. I am going to re-make it with actually buttermilk. i am guessing the sour milk was a bad idea?
Yep. Buttermilk means buttermilk, not sour milk, not milk and lemon juice. 🙂 also double check your measurement on the baking soda… it should not taste of baking soda at all … it’s just 3/4 a TEASPOON for 6 cups of flour so the flavor is minimal.
i mad the dough again this morning and it seems pretty stiff i only used 5 1/2 cup flour
How do you measure your flour? Do you scoop it, spoon it into the cup? It is not a stiff dough compared to other bread doughs.
I just made this bread and it did not turn out. I think I didn’t use the right yeast. When I combined the yeast it didn’t foam or anything. I used all purpose flour. I’m surprised you have to use so much baking soda. My dough didn’t rise much. And once it was done baking it got darker than eapected and all i tasted was baking soda. Is there a specific baking soda to use? The dough wasn’t fluffy at all it didn’t rise much.
Are you sure you used 3/4 TEASPOON baking soda? Because really that’s not very much. Use active dry yeast, make sure it foams up — if it doesn’t it’s too old.
No I misread and used 3/4 cup of baking soda 😀 thats terrible haha. And I think the yeast was old anyways so I dont think it would have worked out. I will try again. I made it late at night.
Oh no! Well that explains a lot! LOL!
Wow this is a fantastic recipe. I was a little worried when my butermilk curddled but I just read your other viewers comments , and it’s okay !!! Thank you for your time to read and answer our questions. Hey everyone you must try this recipe you will not have any regrets . Bye for now !!
Thank you! I am so glad you like it!!
Can i just used buttermilk that you can buy in the grocery store?
Sure! 🙂
Marye, do you use the dough hook on a stand mixer to mix this up or the paddle attachment? I want to make this today so really need to know. Can’t wait to see how it turns out. I have donated these loaves to a church fundraiser.
Becky – I use a Bosch because I don’t like the way my KA handles bread dough. I would guess you’d use the dough hook with a traditional stand mixer and then knead it for a minute or two by hand just to make sure.
I use a Bosch as well how long did you let it knead in the Bosch?
about 3 minutes?
Oh my! I so love making my own buttermilk bread! This is going in my recipe book! Very creative and yummy
🙂 let me know what you think of it. We love it.
I love making my own bread too! These loved are beautiful, I’ll definitely give this a try. I always wondered where buttermilk came from– now I know! Thanks!
Thanks!
These look so fluffy and awesome!
Aww, thanks!
It doesn’t get much better than homemade bread! Yours looks perfect!
Thank you!!
This bread looks amazing!
Thank you! It really is.
This bread looks so perfect! I could never drink buttermilk….never, ever, ever. But it does do wonders for any recipe you add it to. But never drink it. (gag)
Oh me either! ICK! But yep, it’s great for baking.
If the buttermilk is store bought it is wonderful to drink. I like a glass with some homemade cornbread! Yummy. I also like it from a farm where they have churned for butter and make their own buttermilk. Couldn’t drink the kind made at home with lemon and milk or vinegar and milk. Yuck!
Thank
Milk + lemon or vinegar does not make buttermilk. It makes sour milk which can be used in place of buttermilk in a pinch. 🙂
You have never encountered sweet Jersey buttermilk! Commercial processed, soured buttermilk is an insult in comparison.
I have never been much of a baker, but I do love fresh bread! Oh I could definitely go for a slice of this right now! I really should give this a try…you make it look do-able.
It is totally do-able!
I just started baking this year. Your recipe was the fourth white bread recipe I tried, and now I make it almost every week! My family loves it. Thank you for sharing it online! Could you share how you heat the buttermilk? I have done it both on the stove and in the microwave and feel like it curdles at times, but thus far it has not seemed to affect the final product.
Oh it will curdle! That’s no problem at all! I am SO glad you like it.
I am a bread making newbie and this is one of the first recipes I’ve tried so I was a bit nervous but determined. The result was two amazingly soft and fluffy perfect loaves. Taste delicious! Can’t wait to make it again!
🙂 I am so glad you liked it!!
Hi, I am so excited I have just made the buttermilk(first time ever) and making this bread tomorrow and just wondering what if anything to change as I have dove fresh yeast, thanks in advance 😉
No everything should be the same. 🙂
BEST BREAD EVERRRR !!! Thank you so much for the recipe .This will definitely be a weekly addition to my baking
Thank you Maya!
Marye, this is the first time I’ve been to your page – I was looking for an even better recipe than the buttermilk bread recipe I already have and I’ve hit jackpot. By the way, I was in between picking up kids when I made the dough and totally forgot to incorporate the melted butter into the dough. I didn’t realize this until now. The bread came out spectacular with a soft pillowy elastic crumb comparable to some of my best sourdough recipes!! Honestly, after eating it with no butter in the dough, I probably won’t put it in from now on because I think it can’t possibly be better than the way it came out! Thanks for sharing such a delicious recipe!
Try it with the butter just once… I think you’ll be surprised at how good it can be… Thanks so much!
Hello Marye, I’ve been making bread for 20 years but also know I have a lot to learn. I have always added my butter with the wet ingredients. I made this bread the other day and, although it turned out delicious, I didn’t have much luck with the butter. I never got it all incorporated (perhaps didn’t wait long enough) and then when I added more flour it just turned into a mess. Is there a reason you chose to add the butter later? Thanks
Yes. If it’s added before flour it can inhibit the growth of the yeast and your dough won’t be as light and fluffy as it could be. I don’t understand why the butter wouldn’t have incorporated if it was melted and you were mixing it into the slurry made with the 3 cups of flour? If it was to thick then try adding just 1 1/2 cups of flour before adding the butter. Hope this helps. 🙂
I want to share this recipe with my adult children for their families, do you mind? I printed the recipe and am off to make it now. It looks wonderful…will let you know what I think!
You can share it but you can’t reprint it online or in a public forum (newspaper, magazine, newsletter, etc. ) thanks! It would really be great if you’d just send them the link to the post. 😉
Can I make a suggestion? If it’s not too much effort could you change the order of the ingredients so they are listed in the order they are used? I didn’t notice and added the butter at the wrong time. I do all of my recipes that way so I know where I’m at and if I missed something. I usually watch out for new recipes but was in a hurry today and screwed it up – I added the butter at the wrong time and the loaves didn’t rise. They still tasted okay but were not anything like the pics. I know it’s nit-picky. If it’s too much trouble I’ll just re-type the recipe and add it to my collection because I know when I do it right it’s going to be amazing.
I’ll change it, thanks.. But if they didn’t rise I don’t think it had anything to do with the butter? I’ve been distracted and added it at various times… and it still tends to come out ok.
Marye,
I loved making this bread! It has never failed. I made so much we couldn’t eat it all before it went stale, so we made croutons with it. They were incredible too! Thanks so much for this recipe. It is a keeper for sure! I also made the dough into dinner rolls and they were wonderful that way as well!
I have one question, if I may ask. Can this dough be frozen, and if so, at what point in the process would it go to the freezer?
Yes you can. There are two ways to do it. you can back it until it just begins to brown and then freeze and use like brown and serve rolls OR you can add an extra teaspoon of yeast to the dough, and freeze it after the first rise. Just be sure to thaw it out in the refrigerator overnight.
This will be my first time ever trying to make bread. So a few questions:
What rack do I put the loaf pans on in the oven?
If I use metal pans does that change the baking time?
I don’t have a machine with paddles, only the hook. If kneading by hand, how long would that take?
Maybe I should check out your links 🙂
🙂
Middle rack is fine.
No.
Probably about 8 minutes.. you can use the hook if you like.
🙂 Let me know how it comes out.
I really like whole wheat bread. Could I substitute Whole Wheat Bread Flour for the white? Have you ever tried it?
You might like this version — https://www.restlesschipotle.com/buttermilk-honey-cracked-wheat-bread/
I saw where you make salt rising bread. I have been trying to make this bread for 3 years without success. I can not get my starter to ferment. Could you please tell me what you do to keep it warm so it ferments?
Thank you
Penny
Penny I am still perfecting. It’s a touch recipe to master for sure! I’ll post when I get something that consistently works. 🙂
Set on top of refrigerator, the heat will rise bread dough
That’s a great idea!
I have forced air heating. Could you not cover it well and place it over one of the vents? I knew an Indian lady who did this for her yogurt.
That would probably work
OK, this is probably a stupid question, but I am brand new to breadmaking and I don’t own a stand mixer. Can this be made without that?
It’s not a stupid question! You can hand knead it. Here are some instructions that should help… You might also want to read through because the post has a lot of tips. 🙂 https://www.restlesschipotle.com/yeast-bread-baking-tips/
The recipe calls for ginger twice? Am I using ginger powder or ginger root? Please help as I’m new to this!
No just once. Someone said I hadn’t added ginger to the ingredient list and when I glanced over it I didn’t see it so I added it again!LOL! dried ginger powder. 🙂 It helps the yeast. You may want to read my series on bread tips and techniques… here’s part 1 https://www.restlesschipotle.com/yeast-bread-baking-tips/
Am I over looking ginger in the recipe list?. Instruction talk about ginger but there is not any ginger in the recipe on the page I am seeing.
I’ve fixed it… it was left out… thanks!!
Made this last night in bread machine on dough cycle, best bread I’ve tried on Pinterest yet! Made a loaf and remaining dough in cinnamon rolls! AMAZING !!
Awesome! Thanks for letting me know!
Used spelt flour as I can’t eat modern wheat products. No buttermilk, so used the lemon juice/milk combo. I was aiming for a loaf and some hamburger buns, but 400 was way to hot for this recipe. I wound up pulling the buns at 8 min and the loaf at 18. They were good, but overdone. Next time (and there will be a next time 🙂 ), I will try a lower temp (and maybe cinnamon roll a loaf’s worth of dough…)
I’ve never tried to use a gluten free flour. Interesting.
Spelt is not gluten free. It is an older wheat and easier to digest, but it still has some gluten.
I’ve heard that. Thanks Erika. 🙂
I also found 400 to be too high of a temperature. The sides of the bread were really dark and so was the top despite the fact that I covered it with foil. But it was still very tasty so I’ll definitely be trying this recipe again. Next time I will bake it at 350 instead.
By the way, the buttermilk I use (I’m from Canada) only has partly skimmed milk, salt and bacterial culture. Kind of crazy that the buttermilk in the U.S. has all those other additives…
Well I think the US generally has pretty low quality food. 🙁 That’s weird about the temperature, though. I wonder why it works for some and not others? Glad you liked it!
The temp at 400 is to high for me I keep it at 350 for 30 minutes and comes out perfect I love this recipe thanks so much for sharing
That’s great! 🙂
I just took my bread out of the oven and it looks PERFECT! I actually made my own butter last night using this recipe –
http://www.livingwellspendingless.com/2013/02/18/how-to-make-homemade-butter-in-a-stand-mixer/
It was incredibly easy and gave me EXACTLY two cups of buttermilk. Now I have fresh butter and fresh bread made from my fresh buttermilk! I couldn’t be happier with it! Thank you so much for this awesome recipe! I’m wondering for future reference now, what is the best way to store this?
Ours doesn’t last more than a day so storage has not been a problem. Freezing is best for long term storage and just in an airtight container for short term. 🙂
Can I use half all purpose and half bread flour? I am low on bread flour.
Yes you can. 🙂
I had real organic buttermilk left over from my gingerbread cookie batter from the holidays and came across your recipe. The dough has a wonderful taste and the loaves are on their second proof. have you experimented with different types of honey? I used orange blossom honey rather than the stronger buckwheat honey. What does the butter milk do to change the dough?
It gives it a softer, fluffier texture I think. 🙂
I’m new to bread making. When mixing the ingredients (steps 4-6), should I be using the dough hook, a whisk, or the paddle attachment for my mixer? And then for kneading it, do I just use the dough hook? Thanks for the help!
If you are using a Kitchenaid and not a Bosch then use the paddle then the dough hook for kneading. 🙂
i can’t see what is on this page from the dots can you choose a eye friendly pattern please
I am sorry that the design bothers you.
I had great luck with this recipe. I posted a link to your post here: https://digitalrecipebox.wordpress.com/2015/12/28/full-freezer-winter-2015/
Thanks!
Glad it worked! Be careful about using the vinegar and milk … it doesn’t give the same texture. 🙂
I generally use unbleached flour for making bread, how is bread flour different?
This sounds like a wonderful recipe and I’m eager to try it!
Linda, Bread flour has a higher protein/gluten content so it allows the bread to rise higher and lighter. I like the texture better as well.
I made this bread today and I am in shock! It actually rose up just as you said it would and it came out looking almost like the two loaves in the picture. And yes, it is so yummy you don’t need to add butter or jelly to it.
I have NEVER had good luck making bread. I have been trying on and off for 45 years of marriage with extremely limited success. My attempts never rose much, whether when I lived at sea level or now where I live at 4200 ft. They would come out heavy and not easy to cut, no matter how I adjusted the liquid or the flour. No matter what type of yeast or how spanking brand new it was.
I think it must be the fact that your recipe calls for the instant yeast to be mixed with the 1/4 cup of warm water and tbsp of sugar and sit for 5 mins until frothy? And the salt mixed in with the warm buttermilk and honey, so that it gets really thoroughly mixed before adding the flour?
I used yeast I had purchased recently from King Arthur’s Flour and had stored in my freezer. I had already tried and flopped when using it for bread using their recipes. I also used their bread flour, which I had not opened yet.
I recently bought two new metal bread pans, made in America. They say made in USA, but the name of the company is not on them and I threw away the packaging.
I did not have fresh buttermilk nor did I want to make my own, but I had Saco buttermilk powder that I use for pancakes. You store it in the frig after opening the package. Mine was in there for a couple months. The directions say to add it to the dry mix and put in the water instead of the buttermilk.
Instead, I added it to 2 cups of warm water and mixed it well.
Everything else was the same as your recipe.
I am so glad I found it.
Char
Thanks for letting me know! That’s great news about the buttermilk powder.
1 Tablespoon is pretty close to two envelopes, not one. Just for clarification for those that use the envelopes.
Mrs K
Very true. Thank you!
Trying this one out – I love the simple variations in bread recipes. I’ve recently started keeping my own cultured buttermilk at all time in the fridge so always looking for new ways to use it.. My tops were *really* browned at even 10 minutes in so I tried to cover them at that point and steam the oven a bit, lowering it to 360. Hope it comes out. They rose wonderfully and continued to in the oven. Mouth is watering. 🙂
How did they come out, Kevin?
I love to bake cakes and pies but bread is a bit new to me . I will have to get your book . Many years ago I had a bread machine but it didn’t really make the bread that good . I like the oven better . I think maybe the bread machines are better now . Do you have a bread machine that you can recommend .
Karen I’ve honestly never used one.
I use my bread machine on dough cycle. I don’t like how heavy loaves are, when cooked in the machine. I rise in the pans and bake… Best of both worlds.
That’s a great idea!
Will this recipe work with gluten free flour?
I don’t think so. The dough needs the gluten to rise.
I see you’ve used glass bread pans, but what size are they? This looks really good, can’t wait to try it!!!
I believe they are Pyrex 9x5x4s. 🙂
Great recipe! Nice crumb and a lovely flavor, it also freezes well. We eat one loaf and freeze the other double wrapped in foil and plastic wrap the frozen loaf thaws well and tastes almost as good. (nothing compares to bread the day it is baked!) Thanks!
Thanks for letting me know!
I made your onion cheese yeast bread for Thanksgiving and that was a HUGE success! I’d like to make some bread this weekend with my daughters, but I’m just wondering: can I use this honey buttermilk recipe to make rolls? Or does it work best just as loaves? Thanks!
You can use it as rolls! It works great!
Hi! I’ve recently discover this site and I’ve just made and eat this bread and is absolutely wonderful. I must say though, that I didn’t have buttermilk so I replace it with evaporated milk+2 tbsp of vinegar. I don’t know if it makes a huge difference because is was crusty but soft and fluffy inside and also they didn’t ended up perfect like in your pics (mine ended up cracked) so maybe is was because of that?
Yeah, the vinegar and milk doesn’t work well with this. 🙂
Ohhhh hahaha then I’ll try to find dome buttermilk next time.
Ps. the bread turned out delicious anyway but not pretty… 😀
It will probably work better.
The best buttermilk is from Safeway. I drink it all the time and it is deli ious You can also make a wonderful salad dressing with it as well.
Good to know!
How about buttermilk powder and water?
I’ve never used it so I can’t really tell you. :/
Any suggestions for someone new to bread making?
Bri, I have 3 posts of bread baking troubleshooting — you should be able to find them in the index. I also highly recommend my book, Bread Bootcamp, you’ll find a link on this post or on the side bar.
Your recipe sounds delightful — what beautiful loaves of bread! We’re fortunate here in Maine to have access to real buttermilk, both at the local farmers market and at our grocery stores. But it’s so disheartening to see the fake versions sold elsewhere. It’s just not the same!
You are lucky! I agree, it’s not.
I loved homebade bread. Never used buttermilk in bread baking. I was thinking of getting a bread machine. I buy yeast in bulk as well. Your bread looks amazing!
Thank you Caroline! Let me know what you think!
Your loaves of bread look wonderful, Marye. Nothing beats homemade bread or the aroma coming from the kitchen while it’s baking. I haven’t baked bread in a while, you’ve inspired me to do it now and I’ll use buttermilk this time, I haven’t in the past.
Thanks Joanie! Let me know what you think. I love buttermilk in bread recipes.
I haven’t really made bread at all this year. Such a slacker. This loaf is inspiring me to get in the kitchen and make it.
You should!
You really have the knack for making a gorgeous loaf of bread! This sounds and looks delicious!
Thank you so much!
Your loaves look amazing. Must try. Plus I love the idea of making my own buttermilk; thank you for sharing that. i’m going to order the starter. 🙂
Thanks Susan!
This is my favorite recipe for bread. And the instructions are so specific. This is the one I learned on. My husband thinks I’m more special now. Got “Bread Bootcamp” book too. Love it.
Thanks for letting me know Dolores! Have you reviewed the book on Amazon? I’d really appreciate it!
This looks so good. I love a good loaf of white bread now and then.
Oh me too!
Gorgeous loaf Marye. Buttermilk makes such a delicious and tender loaf. I can almost taste this!!!!
Thanks Allie!