If you love warm bread fresh from the oven (with butter melting on top) as much as we do you'll find tons more homemade bread recipes here.
Don't you just want to spread a ton of butter on a thick, warm slice of this honey buttermilk bread? I do!
❤️ Why you'll love this recipe
This truly is a no fail buttermilk bread recipe - millions of readers have tried it and loved it because it comes out delicious, light and fluffy every time!
If you've never worked with homemade yeast dough before take a look at this breadmaking guide before you get started. It answers about any question you could have.
⭐ Readers say
⭐⭐⭐⭐⭐ Definitely 5 Stars Thank You for posting these awesome recipes. Having you with your background and experience post for all of us who are always looking to find a better way of preparing delicious food is remarkable!! I personally want to Thank You for your kindness and thoughtfulness!💕💕💕. Debra A.
⭐⭐⭐⭐⭐ Just made this for the first time, I have never made bread like this. I was worried because the buttermilk mixture was so fluffy but this bread turned out AMAZING! Such a good flavor! It’s subtly sweet and has great texture. Thanks for the recipe! Stacy
🥘 Ingredients
Honey buttermilk bread is so unbelievably light that no one will believe it's made from scratch.
Here are the ingredients for this soft sandwich bread.- I used active dry yeast but you can use rapid rise if you want - just follow the instructions on the packet of yeast.
- Buttermilk in bread adds a little flavor but mostly it creates that soft, tender crumb we all love. If you don't have any you can make homemade buttermilk.
- Salt - kosher salt was used. If you use regular table salt cut the amount by about ¼th or so.
- Bread flour - you can use all purpose flour if you like. There might be a tiny difference in how high it rises. Take a look at this list of different types of flour and how to use them.
🔪 Instructions
Just follow the images to see how to mix, knead, and shape this easy, homemade sandwich loaf.
Mixing and kneading
How to mix and knead homemade buttermilk bread.- Mix the sugar, ginger, yeast, and warm water and set aside until foamy.
- Whisk the buttermilk, honey, salt, and baking soda together.
- Add it to the yeast mixture.
- Pour into the mixer.
- Add three cups of flour and mix until smooth, about 3 to 5 minutes on low speed of a stand mixer.
- Pour in the butter and blend.
- Switch to kneading hook. Add the rest of the flour, one cup at a time, keeping mixer on low speed.
- When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead it by hand a few times until elastic and smooth
- Place in greased mixing bowl, turn to grease the top, and cover with a clean tea towel. Let rise about 1 ½ hours.
Shaping
How to shape homemade sandwich bread step by step.- Punch dough down. You'll want to give it a gentle kneading for a minute or two but nothing like the first time! Don't over-knead it.
- Shape into loaves.
- Place loaves in pans and let rise until double. Bake.
- Remove finished loaves from oven. Brush with butter.
- Cool and slice.
- Perfect!
🍞Bread machine instructions
Many of you have asked how to make buttermilk bread in a bread machine. One reader, Debbie, did and this is what she said:
"If you want to make it and bake it in a bread machine cut the buttermilk bread recipe in half, set it on white bread setting, and add ingredients in this order (or according to your manufacturer's instructions):
- Water
- Buttermilk
- Butter
- Honey
- Sugar
- Salt
- Flour mixed with ginger and baking soda
- Yeast
💭 Tips
Expert tip: You may need more or less flour than called for in the recipe. Weather and climate can affect your ingredients - humidity will often mean you'll need at least an extra ¼ cup or so of flour. If you bake bread on a rainy day it will rise higher than on a clear one due to air pressure!
- Make sure all ingredients are at room temperature.
- Use yeast that is within the sell by date. If your bread dough isn't rising well it could be that the yeast is too old..
- The baking soda does two things… It works with the acid in the buttermilk to help the bread rise high and light and balances any off tastes from the acids in the buttermilk.
- Make sure your liquids are not more than 110F. Check with a insta-read thermometer. If the liquids are too hot the yeast will die.
- Be sure to fully knead the dough. It develops the flavor and texture - and will take 8 to 10 minutes by hand.
- Grease the top of the dough before rising.
- Let the dough rise in a warm spot.
- If you like the crust a darker golden brown brush it with egg yolk mixed with a teaspoon of water just before putting in the oven.
- Cool the baked bread in the pan for 10 minutes then turn out to finish cooling.
- Brush the loaves with butter while still hot and then cover with a clean tea towel while cooling for soft crusts.
- Leftover buttermilk? Here are more of the best buttermilk recipes in my collection!
Buttermilk bread has the softest crumb and velvety texture!👩🏻🍳FAQs
Here are the questions I am most frequently asked about this recipe.
Yes! This bread recipe is made with honey but you can use sugar in it instead. Use an equal amount or slightly less sugar.
My favorite is glass.
The loaves bake evenly and the crust is perfect. I've heard good things about cast iron but I haven't tried it yet. Aluminum or metal pans are fine if that's what you have - your crust may brown faster so watch it.
Rub the crusts with butter and cover with a tea towel as soon as you bring them out of the oven if you like soft crust.
If you want a crusty bread don't cover it as it's cooling. You can also brush it with egg white blended with 1 teaspoon of water before baking.
You can use an insta-read thermometer if you like. Push it into the side of the loaf - the center of the bread should be about 200F.
You can also turn the loaf out and tap the bottom. It will sound hollow. After you've baked bread a few times you'll just know.
Try removing a tablespoon of flour and adding a tablespoon of wheat gluten for every cup of flour you add to the bread. This helps it rise better and stay light and fluffy.
Sure, you'll need to halve the recipe and follow the manufacturer's instructions. Be careful not to overknead.
🥫 Storage
- If you're short on time you can let the bread rise in the refrigerator overnight for either the first or second rising time.
- Homemade bread doesn't stay fresh very long after it's baked. Keep it at room temperature in an airtight container for about 2 days.
To freeze
- Baked bread can be wrapped tightly and frozen for up to 3 months.
- I like to slice the loaves of homemade sandwich bread and place parchment or waxed paper between the slices before freezing. That way I can just remove as much as I need without thawing the whole loaf.
- To freeze the dough unbaked start with double the amount of yeast called for in the recipe. Freeze it after shaping into loaves. When ready to bake let it thaw overnight in the refrigerator then finish rising at room temperature. Bake as directed in recipe.
🎥 Video
Just click on the image below if you'd like to see the full length video on YouTube. It opens in a new tab so you won't lose your place here.
Troubleshooting
If you're having problems with yeast doughs and homemade bread I have answers!
Also - these tips on getting your homemade bread to rise properly are what keep mine high and light!
🍽 Equipment
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If you want to learn how to make homemade bread check out my book. Not only does it contain this honey buttermilk bread recipe, there are recipes for batter, whole wheat bread, cinnamon rolls, and many more!
Bread Bootcamp is available on Amazon for Kindle or in paperback.
📚 Related recipes
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If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Honey Buttermilk Bread
Equipment Needed
Ingredients
- 1 tablespoon yeast, or 1 packet
- 1 pinch powdered ginger
- 1 teaspoon sugar
- ¼ cup water, warm, 105F - 110F
- 2 cups buttermilk, warm, 105F - 110F
- ⅓ cup honey
- 1 teaspoon kosher salt, if using table salt use ¾ teaspoon
- ¾ teaspoon baking soda
- 6 cups bread flour, may use all-purpose flour
- ¼ cup butter, melted and cooled so that it is warm to the touch but not hot.
Instructions
- In a medium sized bowl mix the yeast, ginger, sugar, and 110F water.
- Set aside for 5 minutes or until foamy.
- Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture.
- Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer.
- Pour in the butter until it is totally mixed into the batter.
- Add the rest of the flour, one cup at a time, keeping mixer on low speed.
- When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead until elastic and smooth. You can also knead in your mixer according to manufacturer's directions.
- Place in greased bowl, turn to grease the top, and cover with a clean tea towel.
- Allow the dough to rise for 1 ½ hours, or until double.
- Punch down and form into two loaves. Place in greased loaf pans and grease tops.
- Cover, and allow to rise for 45 minutes, or until it is just about to the tops of the bread pans.
- Preheat oven to 375F.
- Bake for 30 minutes. You can cover the tops with foil if they brown too fast.
- Remove loaves from oven and brush with melted butter.
- Allow to cool in pans for 10 minutes.
- Gently run a knife around the edge between the bread and the pan to loosen it.
- Turn out and cool completely on a rack.
- Cover the loaves if you want soft crusts.
Notes
-
Expert tip: You may need more or less flour than called for in the recipe. Weather and climate can affect your ingredients - humidity will often mean you'll need at least an extra ¼ cup or so of flour. If you bake bread on a rainy day it will rise higher than on a clear one due to air pressure!
- Make sure all ingredients are at room temperature.
- Use yeast that is within the sell by date. If your bread dough isn't rising well it could be that the yeast is too old..
- Make sure your liquids are not more than 110F. Check with a insta-read thermometer. If the liquids are too hot the yeast will die.
- Be sure to fully knead the dough. It develops the flavor and texture - and will take 8 to 10 minutes by hand.
- Grease the top of the dough before rising.
- Let the dough rise in a warm spot.
- Cool the baked bread in the pan for 10 minutes then turn out to finish cooling.
- Brush the loaves with butter while still hot and then cover with a clean tea towel while cooling for soft crusts.
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.This recipe has been undated from the original 2008 version to improve reader experience. Last updated December 16, 2020 for better user experience.
Free Bread Baking Mini Series
Get my bread making tips and tricks in this 2 week bread baking email mini series:
- Equipment
- Ingredients
- Rising
- Kneading
- Shaping
- Plus I'll walk you step by step through making 2 different loaves of homemade bread. Recipes included!
virginia losko
Do you have to use ginger?
Marye
It helps activate the yeast but you can leave it out
Andrea
What a fantastic bread recipe!! PERFECT for delicious summer sandwiches! Thank you so much for sharing it.
Mary
Hi! What is the purpose of using baking soda? I never seen baking soda in a bread recipe before. Doesn’t the yeast do enough for the rising? Can’t wait to make it though! TIA
Marye
It adds lift and tenderness by working with the buttermilk.
luna
This bread is so delicious. I will most definitely be making it again and again. Highly recommend.
Darlene
I don’t think that you meant 9 by14” pan. Did you mean 9 by 4” ?
Marye
LOL! Yes! Sorry!
Joan
Could you clarify the yeast. The recipe calls for a packet which is (2 1/4 tsp) or 1 Tbl. Thank you
Marye
Joan... I use either. I haven't found a difference and It's easier to measure 1 tablespoon than 2 1/4 teaspoons if I don't have packets
Elizabeth
I tried your recipe today for the first time. I did not have any bread flour on hand so used AP instead it still came out as a nice soft yeast bread.Makes enough dough for 2 loaves and 6 large size dinner rolls. I am using the rolls tomorrow for breakfast sandwiches. great recipe - thanks for sharing.