Honey buttermilk bread is so unbelievably light that no one will believe it's made from scratch.
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If carbs are your love language (same), then you're about to fall head over heels. This no-fail buttermilk bread has been strutting its stuff at the top of Google since 2008—because when something’s this fluffy, golden, and foolproof, the internet takes notice. With over 900 five-star reviews and enough Pinterest praise to make a sourdough jealous, this recipe delivers that cozy, fresh-baked smell and soft, buttery bite every. single. time. Love it? Of course you do. And lucky you—there’s a whole carb cave of homemade bread recipes waiting for you right here.
🧾 Ingredients
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 read this article on how to make 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.
📖 Recipe
Honey Buttermilk Bread Recipe
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 tablespoon yeast, or 1 packet
- 1 pinch powdered ginger
- 1 teaspoon sugar
- ¼ cup water, warm, 105F - 110F
- 2 cups cultured buttermilk, warm, 105F - 110F
- ⅓ cup honey
- 1 teaspoon kosher salt, if using table salt use ¾ teaspoon
- ¾ teaspoon baking soda
- 6 cups bread flour, you 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 bowl with a clean tea towel.
- Allow the dough to rise for 1 ½ hours, or until double.
- Punch down and form into two loaves. Place each in a greased loaf pan with seam sides down. Grease tops.
- Cover, and allow to rise in a warm place for 45 minutes, or until it is just about to the tops of the bread pans.
- Preheat oven to 375F.
- Bake for 30 minutes. You can cover the tops with foil if they brown too fast.
- Remove from oven and brush top of the loaves with melted butter. Place on cooling rack.
- Allow to cool in pans for 10 minutes.
- Gently run a knife around the edge between the bread and the pan to loosen it.
- Turn out and cool completely on a rack.
- Cover the loaves if you want soft crusts.
Notes
- You 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.
- If you feel the bread gets too brown at 375f bake at 350 f.
- 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
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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.
🍞 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
🎥 Video: How to knead
If you've never made bread before and are unsure about how to knead it this quick video will help!
🥫 How to freeze unbaked bread dough
To freeze unbaked dough you'll want to double the amount of yeast called for in the recipe and then freeze the dough after shaping it into loaves.
When ready to bake let the loaves thaw overnight in the refrigerator then finish rising at room temperature. It will take a bit longer to rise than normal.
Bake as directed in the recipe.
📖 Variations
This is one of those easy bread recipes that you can change up by adding other ingredients.
- Knead in raisins and add sugar and cinnamon before shaping for a wonderful cinnamon raisin bread - use shaping instructions in this cinnamon swirl bread recipe.
- The rich texture of buttermilk bread makes it perfect for slicing thickly and making into French toast.
- If it gets a bit stale make it into bread pudding. Yum!
- This makes a great buttermilk dinner rolls recipe, too! Just shape into rolls and bake at 375f for 10 to 15 minutes.
💭 Things to know
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.
- If you're short on time you can let the bread rise in the refrigerator overnight for either the first or second rising time.
- 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 hotter than 110F. Check with an 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 of kneading vigorously.
- Grease the top of the dough before rising.
- Let dough rise in a warm spot. A draft-free place is best.
- 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.
- Here's how to use up that leftover buttermilk!
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!
👩🍳 FAQs
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.
📚 Related recipes
This country white bread is a classic recipe that you'll use again and again!
Susan says
I make this bread recipe on a regular basis and mine has never risen as high as shown in the pictures.
Marye says
All I can tell you, Susan, is that I have been making this bread since 1974 and it's always risen beautifully for me. It may be a difference in kneading techniques, or you may leave out the ginger, or some other difference. I don't know. I made this bread and snapped those images myself so I don't know what to tell you.
Judy says
It's the day after Thanksgiving and I've made my Turkey soup. No bread in the house so I tried this recipe. This is delicious and so easy! I let my Kitchen aide do all the kneading! I've tried many bread recipes on Pintrest but this came out perfect! Thank you for sharing with us❤️
Heidi says
This bread is delicious. And the recipe is great for beginners! Thank you!
Marie says
Wow it’s like asking a person how they are feeling… a lot to get through before getting to the recipe ! But it is a great recipe ! Thanks !
Marye says
First, you can always use the jump to recipe button at the top... If you miss that there's a clickable table of contents... just click where it says "recipe". I'm so glad you liked the recipe... but let me ask you... Which of the vast amounts of information was non-essential? One of the reasons this recipe is amazing and always works is that even the first time breadbaker can get all their questions and concerns answered from how to knead by hand to how can I make rolls out of this...If I had written out the story behind this (and there is one) I would agree that your statement of it being a lot to get through was correct. However every bit was meant to be helpful to anyone who might want to make it. I mean all of this respectfully. Food bloggers get a lot of criticism when you consider that readers are getting not only free recipes but can ask questions and get them answered with in a day or so.
Angie says
Hi! I'm curious to know if I could do this in a bread machine?
Thanks
Marye says
I don't have a bread machine so I am not sure how to do it. Other's have tried and said it was ok.
Greg Steger says
I have made this recipe several times. It is so good. Just one more reason to have buttermilk in the fridge.
Kendra says
Can u use homemade buttermilk for this recipe instead of cultured buttermilk? We made our own butter and have buttermilk leftover.
Marye says
Homemade buttermilk doesn't have the acids - I don't think. You could likely use 1/2 homemade buttermilk and 1/2 yogurt or sour cream.
Pam says
What is the purpose of the ginger? Can you taste it in the bread?
Marye says
The ginger activates the yeast - no. you can't taste it in the bread.
Myrna. carney says
I’m confused. Have baked bread before but even after adding 3 cups extra flour the dough was quite sloppy. It’s proving at the moment. Can you tell me what the dough should look like. It says smooth and elastic after kneading. It isn’t tight, but I am watching as It proves
Marye says
This feels like a classic bread dough when it's right. I'm not sure what happened.
June says
Oh my gosh! I have been making bread for years and this is by far out favorite. I left out the ginger and used powdered buttermilk, it turned out delicious. Makes 2 big loaves
Lisa says
How much powdered buttermilk did you substitute? I have powdered and would love to be able to use it.
Anne says
Marye: Do you think this dough is too fluffy to put the whole batch in my large pullman pan? Instead of 2 pans?
Marye says
I've never tried it in the pullman, honestly. I have a pullman recipe here - https://www.restlesschipotle.com/pain-de-mie/
Wenda Bartholomai says
I have made this bread many times and it is our favorite! My MIL was here for a visit, she’s 81 years young, and she loved it! She now understands why I don’t buy bread at the store!😊
Patricia says
MARYE!! Love, love, love this recipe! It makes two HUGE loaves. This is the #1 requested bread from the hubs! I used powdered buttermilk, because I did not have any real buttermilk and it worked out great. I had to add an additional 1/4 cup of flour because the dough was very sticky. But the loaves came out fantastic in the end. The bread is so tender and delicious. This is my go to bread. Thank you, MARYE!!
Lois says
I have made this bread before when you posted it and now I will make it again tomorrow as it is too late in the day to make it now. It is really yummy! Thank you Marye.
Marchal says
Can't wait to try this bread. Question: can I use whole wheat flour instead?
Marye says
Yes but it will be heavier. You can also try this one -https://www.restlesschipotle.com/buttermilk-honey-cracked-wheat-bread/
Kelly says
Just made this om goodness so delicious ! Thank you for such a great recipe and your instructions are spot on!
Marye says
So glad you liked it!! 🙂
Linda says
very tasty bread. Dough looked a little wet but was still easy to form into loaves. Nice even crust. Thank you
Alfa Alamia says
Made this bread tonite and was easy to make and was very very good. Will make again..Thank you for recipe
Marye says
You're welcome!
Jeannie says
Made this bread tonight! Very good! My family loved it!
Felicity says
I was intrigued by your recipe because of the buttermilk. I had never done this with a yeast bread so I wanted to try it. I'm new to baking yeast breads and I love this bread! I did add 1/2 cup of flax meal, simply for personal preference. It was delicious and I didn't have to alter any other ingredient. Thank you for this recipe!
Donna says
I cant wait to try this but I'm still hunting the ingredients list for amounts of each one. Other than that, Oohh looks so tasty. Marye I just found you Googling abput bread dough. I'm almost 58 and just starting to get into milling my own grains into flour and making bread. It took me all these years to learn about a Bosch Universal mixer. Lol Then what happened I also got a Kitchenaid as a gift so I have both. Lol Yeah must be time to get baking. I've read through your blog here and going to check out your bread dedicated blog. You have a beautiful big family. You are a lucky lady to have a large family. I only had 2 sons and one moved to Norway so I dont have many family members at all but I love to homesteading videos with others who do. So I will go look at your channel. I'm really glad to have found you and all wonderful recipes. Since it's only my hub and I I'm sure I can cut recipes down to 2 or 4 servings. 8 cant wait to get started. Thank you for sharing all of this.
Sincerely
Donna from NE AL living on my mountain homestead with Big gardens, horses, chickens, ducks, 2cats and 2Parsons Jack Russells. 🙂
Marye says
Just scroll down to the green recipe card at the bottom?