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Honey Buttermilk Bread: Easy Soft Sandwich Loaf

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This homemade honey buttermilk bread recipe is so easy that even a beginner can do it!  A perfect sandwich bread, it has a velvety crumb with a slightly sweet flavor from the honey. The yeast dough rises high and light — it’s just right for kids (and adults) who only want the soft commercial bread! There are step by step images and videos to help you every step of the way and bread machine and high altitude instructions are included. This recipe has been undated from the original 2008 version to improve reader experience. Last updated August 2018 Jump to the Table of Contents

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!
A loaf of honey buttermilk bread cooling in a glass baking dish.

Table of Contents for Honey Buttermilk Bread

Learn How to Make Homemade Bread

This honey buttermilk bread 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. You can taste the honey but it’s not overpowering at all.

The Restless Chipotle Channel

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.

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.

The result was delicious — I was hooked.

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. 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?

Homemade buttermilk bread has always been one of my favorites because of the texture, flavor, and puffy lightness.

Homemade buttermilk bread slices on a cutting board.

Old fashioned, homemade buttermilk bread rises high and light with a fine crumb.

How do you make homemade bread from scratch?

It sounds scary – let’s face it most people find yeast baking intimidating! It’s really easy though – read through this quick start guide and you’ll see what I mean.

* A lot of people ask if the ginger is necessary. I found this tip in one of my antique cook books from the late 1800s. It was handwritten in the flyleaf and I’ve used it ever since. It does help to activate the yeast but you don’t absolutely have to use it if you don’t want to.

  • In a medium sized bowl you’ll mix the yeast, ginger, sugar, and warm water. Make sure the water isn’t too hot.
  • Set it aside for 5 minutes or until foamy. If you are using rapid mix yeast this isn’t necessary.
  • When it is foamy stir in the buttermilk, honey, salt, and baking soda.
  • Add some of the flour and mix until smooth. The flour coats the yeast cells and helps them rise better when you do this before adding butter.
  • Pour in the melted butter.
  • 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 move it to the counter and knead until elastic and smooth. It’s important that you knead thoroughly. When the dough is kneaded properly it will feel the same as your earlobe when pinched.
  • Allow the dough to rise for 1 1/2 hours, or until double.
  • Punch down and form into two loaves. You can do this by rolling it out flat, then rolling it up like a jelly roll and tucking the ends underneath. OR you can just mold it into shape.
  • 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.
  • Don’t slice the bread while it’s hot.
Three loaves of honey buttermilk bread brushed with melted butter

Easy honey buttermilk bread hot from the oven! Brush the tops with butter to keep the crusts soft.

Tips for Making Honey Buttermilk Bread

Say “yeast bread recipe” and most people get intimidated. Making homemade bread is a skill that few people take the time to learn these days. Well, there’s nothing scary about it and it’s actually a lot of fun! Here are some tips, tricks, and tools to help you get over any fear you may have so you can create gorgeous loaves of bread like these!

How do I know when the bread 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 bread out and tap the bottom. It will sound hollow.

How to Make Homemade Buttermilk Bread Video

What Is Buttermilk?

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.

A slice of of homemade white bread spread with strawberry jam.

This old fashioned yeast bread is so easy!

How to Make Buttermilk Bread in a Bread Machine

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!

If you want to make it and bake it in a bread machine cut the 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 Baking for Yeast Bread

This is not a problem here in Texas – at least not in my area! However, King Arthur Flour has some great tips for high altitude baking on their site. The information about bread and yeast is at the bottom of the page.

Here’s a quick overview –

Basically you’ll need to decrease the amount of yeast in the recipe so if it calls for 1 tablespoon yeast you’ll want roughly 2 1/2 teaspoons of yeast instead. You’ll follow the recipe but more than likely you’ll need to adjust the amount of flour you use to get the right texture – it may take a couple of tries.

Also your rising time will be MUCH faster so keep an eye on your dough!

Yeast Baking Troubleshooting Guide

I’ve written a series of posts to help with questions about yeast baking and troubleshooting problems you  may experience. Be sure to take a look before getting started.

Step By Step Images

If you don’t have much experience making bread it can be hard to tell if your bread dough has risen. These step by step images should help you with that

Step One: How to Tell If Bread Dough Has Risen

a finger is pushed into a risen ball of bread dough to test if it has risen or not.

Fully risen bread dough – you’re finger will leave a dent that doesn’t fill in.

When fully risen your finger will leave a dent in the dough and the bowl will feel light when you pick it up. See how the dough looks puffy and smooth? It’s definitely ready to be punched down.

Step Two: Punch Dough Down

A ball of bread dough has doubled and a hand is punching it down.

Punch the dough down to deflate it.

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.

Step Three: Let It Rest Before Shaping

A ball of bread dough is in a stainless steel bowl after being punched down

Let the deflated dough rest a few minutes before shaping

Once you’ve punched down the dough fold the sides in. You should have something that looks like the image above. See how the top of the dough is no longer smooth and puffy? Be sure to let it rest a couple of minutes before shaping.

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 for homemade bread without a mixer so I finally did a video to demonstrate the process. Plan on it taking you 10 to 15 minutes to knead by hand.

Basically, here are the steps:
  • Flour your clean, smooth surface with a light dusting of flour.
  • Turn out the dough onto the flour.
  • Hold the dough down gently with your left hand and push it away from you with the heel of your right hand.
  • Fold the dough back over itself.
  • Turn the dough a quarter turn to the left.
  • Repeat.

You’ll repeat this over and over again, adding a little flour at a time if it gets too sticky. The dough is thoroughly kneaded when it is soft and pliable. Then it’s time to shape it and let it rise!

1:Shape the bread dough into a smooth loaf. 2: Cover and let rise until double. 3: Brush with butter and bake

Steps to a perfectly risen loaf of homemade bread.

You Might Need

Be sure to check out the essentials for success page to find links to the tools and ingredients I use most often.

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.

Thanks so much for being a part of Restless Chipotle!

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 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. I use 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!
Bread Bootcamp is available on Amazon for Kindle or in paperback.

More Bread Recipes I Love

I make bread a  lot – I just love the process! Here are more bread recipes – which is your favorite?

 Homemade Honey Buttermilk Bread Recipe

So, here’s the buttermilk bread recipe!  I really think you’ll love it – it’s the best bread ever! So many people have made this yeast bread and told me it was their family’s new favorite. If you like this recipe please give it a 5 star rating!

Homemade white bread is sliced on a cutting board - feature image.

This soft white bread recipe has a fine, even crumb.

4.44 from 94 votes
loaf of buttermilk honey bread
Print
Honey Buttermilk Bread Recipe
Prep Time
2 hrs 30 mins
Cook Time
30 mins
rising time
2 hrs 15 mins
Total Time
3 hrs
 
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.
Course: Yeast Bread
Cuisine: American
Keyword: homemade bread, yeast bread
Servings: 20 (2 loaves)
Calories: 188 kcal
Author: Marye Audet
Ingredients
  • 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.
US Customary - Metric
Instructions
  1. In a medium sized bowl mix the yeast, ginger, sugar, and warm water.
  2. Set aside for 5 minutes or until foamy.
  3. Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture.
  4. Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer.
  5. Pour in the butter until it is totally mixed into the batter.
  6. Add the rest of the flour, one cup at a time, keeping mixer on low speed.
  7. When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead until elastic and smooth.
  8. You can also knead in your mixer according to manufacturer's directions.
  9. Place in greased bowl, turn to grease the top, and cover with a clean tea towel.
  10. Allow the dough to rise for 1 1/2 hours, or until double.
  11. Punch down and form into two loaves. Place in greased loaf pans and grease tops.

  12. Cover, and allow to rise for 45 minutes, or until it is just about to the tops of the bread pans.

  13. Preheat oven to 375F.

  14. Bake for 30 minutes. You can cover the tops with foil if they brown too fast.
  15. Remove loaves from oven and brush with melted butter.
  16. Allow to cool in pans for 10 minutes.
  17. Gently run a knife around the edge between the bread and the pan to loosen it.
  18. Turn out and cool completely on a rack.
  19. Cover the loaves if you want soft crusts.

Recipe Video

Nutrition Facts
Honey Buttermilk Bread Recipe
Amount Per Serving
Calories 188 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 183mg 8%
Potassium 72mg 2%
Total Carbohydrates 33g 11%
Sugars 6g
Protein 5g 10%
Vitamin A 2.2%
Calcium 3.4%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

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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.Step by step images will help you every step of the way. This recipe has over 1 million pins for a reason! A fantastic, no fail recipe for homemade bread that rises high and light. #RestlessChipotle #homemadebread #recipes #best #whitebread #yeast #buttermilk
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Comments

  2. I recently tried this recipe with gluten free flour. Wasn’t as light and fluffy as I wanted. Any suggestions?

    Reply

  3. I think all bread makers have a favorite recipe and I was no different until this past week. My go-to, no-fail white bread recipe just wasn’t turning out good loaves. My ingredients are fresh and nothing changed. They just wouldn’t bake properly no matter what I tried. So I took to Pinterest having already decided I wanted to find a buttermilk bread recipe (I’m blaming hormones).

    I am SO GLAD I chose this one. I have two glorious loaves of amazing bread. Well, one-and-a-half. They haven’t cooled completely and we’ve already polished off half a loaf. The rest may not make it through the night.

    My loaves are pretty dark because the foil would not stay put but they are still soft thanks to butter and bees wrap, and perfectly done inside. Thank you so much for saving me this week. I think I’ll be keeping this as my go-to bread for quite a while!

    Reply

    • Thank you for your comment Meghan! Some readers have tried baking at a lower temperature to help with the browning issue. I haven’t had a problem. 🙂

      Reply

      • I’ve found that 375 for an extra 10 minutes works just fine without foil. Perfectly brown crusts and a tender crumb. The whole family gives this two thumbs up.

        Reply

  4. I have had this recipe stored for quite awhile but have never gotten around to making it. Well, today was the day. Rainy and stuck inside, perfect bread making weather. I wanted to use my bread machine and was hoping it would work. I cut the recipe in half and only used the dough cycle. I took it out of the machine, kneaded it and let it rise again for 45 minutes. It is absolutely the best bread I have ever had. I have another slice on a plate right now next to my chair. Thank you so much.

    Reply

  6. That is such a sweet story about how you first started making bread! When the home arts slip into one’s life, they bring such grace with them. They are definitely a gift. This loaf recipe looks awesome. I saved it off and hope to try it soon.

    Reply

  7. Hi, Marye. I use a Zo bread machine to make bread dough. Interested in this recipe! The most flour that I’ve put in my machine was 4 cups; any hints about this recipe measurements and a bread machine?
    Thanks!!

    Reply

  8. Thank you for this recipe. It is the BEST BREAD EVER!!
    Your tips regarding ginger and other bread enhancers are terrific, plus your recipe for homemade buttermilk. Do you have a gluten free version – so that I can bake it for my friends that are on a gluten free diet.

    Many thanks for such a great website full of practical and delicious recipes.

    Reply

  9. Baking again today, 2nd time, this is an awesome recipe, soft, moist and delicious and keeps very nicely, first attempt a little sweet so reduced the honey a little. Great recipe, thankyou ? 5 stars !!

    Reply

  10. I am a little confused, I watched the video of how to make this bread but in the instructions there is nothing about using the paddle adapter on my stand mixer to incorporate ingredients and then switch to the kneading adapter. Could you let me know when to put ingredients into mixer bowl, how long to use the paddle adapter and then how long to use the kneading adapter. Thanks!

    Reply

    • Becky – I don’t use a Kitchen Aid for bread I use a Bosch – so I don’t know how it would work. I’d read the user manual for the Kitchen Aid and use their bread instructions. 🙂

      Reply

    • I put my dough hook on when it said to add remaining flour, worked great and also skipped the kneading part on the counter, let my Kitchenaid do it for me.

      Reply

  11. I just made this -it’s in the warmed oven on its first rise. Keeping my fingers crossed. I didn’t have ginger powder so I used a pinch of pumpkin pie spice since it has ginger in it. My bread may taste like pumpkin pie.. Hahaha….here’s hoping it doesn’t! Anxious to try it when it’s done. Your pictures are mouth-watering beautiful! I will come back and rate it after it’s all done and tasted.

    Reply

    • My loaves came out looking and feeling like bricks. Not sure what i did wrong but i think it may have been that the second rise wasnt long enough. I just got brave enough to taste it and it actually tastes really Good (and not like pumpkin pie!). I will make again and make sure I let dough proof longer.

      Reply

  14. Hi,
    I was wondering if regular All Purpose Flour could be used in place of the bread flour and if so, how much of it would I use in relation to the bread flour?
    Your recipe sounds delicious and I’m eager to try it! My neighbor wants me to give her a “bread making” lesson the next time I make
    homemade bread and I would love to show her how to make this one!!

    Nancy

    Reply

  16. So the recipe says to let it rise in the loaf pans until it is “about” (above?) the tops of the pans. How high above? Mine are in the oven now, and haven’t seemed to “rise” more, so aren’t very lofty. Did I misread something?

    Reply

  17. Omg this was fantastic bread and I am very new at baking bread, that doesn’t feel like a brick. I make my own kefir and was wondering if I can use this instead of buttermilk. Mine is not as sour as buttermilk. I also bought your book waiting for it to arrive. I can’t wait to read it!!!

    Reply

  18. This was the best bread I have ever made! I loved the texture and aroma from it. My whole house just smelled wonderful. I will make this over and over again…so easy and delicious!

    Reply

  19. How to fix frozen bread dough that doesn’t rise

    In case this helps anyone else.. I tried defrosting a loaf of dough (had kept it frozen as I didn’t need 2 loaves at one go) and it refused to rise a second time. Even though I had defrosted overnight in the fridge, then waited about 3 hours at room temp. This is possibly because I had kept the dough frozen for about 1.5 to 2 months.

    So I mixed up a new batch of yeast as per the recipe measurements, floured my counter top, put the dough on it and then poured HALF of that yeast mixture and kneaded it in by hand. Added more flour (I think it was about half to 1 cup – I was going based on how sticky it was) and kneaded for about 5 to 10 minutes.

    Once it was “only” crazy sticky, I gently “poured” the dough back into the tin (it was too sticky to shape) and let it rise for an hour until it just about reached the top of the loaf pan. Then baked it.

    It turned out well – it wasn’t too yeasty or anything.

    Reply

  20. My first loaf of bread was this recipe.. And as a beginner, I found it tricky because of how sticky the dough was. But it turned out amazing and delicious. I had frozen the second loaf of dough, have defrosted overnight in the fridge and now waiting (and praying!) for the second rise to go well. Looking fwd to freshly baked bread!

    By the way, I read somewhere that piercing 3 holes, evenly spaced, along the top center of the loaf, before popping in the oven, helps prevent cracking.

    Reply

  21. I made this last night and it was a hit despite missing some ingredients like ginger. This morning it’s still very soft and tasty. I might try using buttermilk on my honey oat wheat bread too.
    Thanks for the recipe.

    Reply

  22. I’m so glad you’re not the perfectionist type. I’ve been experimenting for a few years with homemade from scratch recipes and find some videos intimidating bc they’re so perfect. :p (I laughed when you liked you’re fingers while making the zebra cakes, I let my kids lick the bowls when I’m finished!)
    To my surprise I’ve looked up many “homemade” recipes, but they have some store bought mix. ..phooie on them.
    I’ve just seen a few of your videos and hope to try them soon. Thanks so much for being real! 😉

    Reply

  26. 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.

    Reply

    • 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.

      Reply

  28. 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….

    Reply

  29. 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.

    Reply

      • 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?

        Reply

  30. 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!

    Reply

  32. 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

    Reply

  33. 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?

    Reply

  34. 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

    Reply

  36. 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!

    Reply

  37. 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?

    Reply

  38. 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.

    Reply

  39. 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!

    Reply

  41. 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!

    Reply

  44. 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.

    Reply

  46. 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)

    Reply

  47. 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?

    Reply

  48. 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!

    Reply

    • 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

      Reply

  49. 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?

    Reply

  50. 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……

    Reply

  51. I just made this. I dinner rolls instead of loaves and they are wonderful. Even my picky eater loved them.

    Reply

  52. 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?

    Reply

  53. 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!!!

    Reply

  54. 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!

    Reply

  55. 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?

    Reply

  56. 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.

    Reply

  57. Hi! Can you make this bread white whole wheat white flour? And if so, what changes about baking with WW white flour? Thank you!!!

    Reply

  59. 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?

    Reply

  60. 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!

    Reply

  61. 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.

    Reply

  62. 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

    Reply

  63. Ginger also acts as a great bread softner <3 Well, a lot of different ingredients work as great bread softner/preservative 🙂

    Reply

  66. 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 ?

    Reply

  67. 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).

    Reply

    • 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.

      Reply

  68. 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!

    Reply

    • 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!

      Reply

    • 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.

      Reply

  72. 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.

    Reply

  73. 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!

    Reply

  74. 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? 🙂

    Reply

    • 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.

      Reply

  77. 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!

    Reply

  78. 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!

    Reply

  79. 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

    Reply

  80. 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?

    Reply

  81. 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.

    Reply

  82. 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.

    Reply

    • 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. 🙂

      Reply

  83. 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!

    Reply

  84. 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?

    Reply

  85. 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.

    Reply

  86. 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.

    Reply

  87. 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……………….

    Reply

  89. 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…

    Reply

  90. 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

    Reply

    • 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.

      Reply

  92. 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

    Reply

    • 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.

      Reply

  93. 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.

    Reply

  94. 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!!

    Reply

  96. 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!

    Reply

  97. 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?

    Reply

    • 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)

      Reply

  98. 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. 🙂

    Reply

  99. 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.

    Reply

  100. 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?

    Reply

    • 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.

      Reply

  101. 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.

    Reply

    • 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.

      Reply

  102. 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 !!

    Reply

  104. 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.

    Reply

  106. 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!

    Reply

      • 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

        Reply

    • You have never encountered sweet Jersey buttermilk! Commercial processed, soured buttermilk is an insult in comparison.

      Reply

  112. 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.

    Reply

  113. 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!

    Reply

  114. 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 😉

    Reply

  116. 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!

    Reply

  117. 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

    Reply

    • 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. 🙂

      Reply

  118. 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!

    Reply

    • 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. 😉

      Reply

  119. 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.

    Reply

    • 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.

      Reply

  120. 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?

    Reply

    • 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.

      Reply

  121. 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 🙂

    Reply

  122. I really like whole wheat bread. Could I substitute Whole Wheat Bread Flour for the white? Have you ever tried it?

    Reply

  123. 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

    Reply

  124. 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?

    Reply

  126. 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.

    Reply

  127. 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 !!

    Reply

  128. 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…)

    Reply

  129. 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?

    Reply

    • 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. 🙂

      Reply

  131. 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!

    Reply

  134. 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!

    Reply

  135. 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

    Reply

  137. 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. 🙂

    Reply

  138. 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 .

    Reply

  141. 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!

    Reply

  142. 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!

    Reply

  143. 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?

    Reply

    • 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.

      Reply

  145. 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!

    Reply

  146. 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!

    Reply

  147. 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.

    Reply

  151. 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.

    Reply

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