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!
Marilyn Tolan says
I am not kneading by hand, so how long do I knead in the mixer . 5-8 min. first mix, then how long after that? TY for a response. I'm not sure how well I expressed my quextion. Sorry
Janet says
What does ginger do in this recipe?
Marye says
It helps activate the yeast.
Ann says
It’s 375 degrees for 30minutes
Marye says
Ann it is different for different people. So while this worked for you (yay!) it may not work for everyone.
Marsha says
I made this today. Very easy and very good. I will put more salt in mine the next time. But it was easy and turned out beautiful.
Greg s says
Made this recipe three times all great I bake all our bread this will be in a regular rotation of different breads.
Shannon derouin says
I don't see the instructions for use with a bread machine? Also the carbs says 33 is that for 1 slice or the whole entire loaf?
Thanks
Shannon
Marye says
Hi Shannon - If you'll read the whole post you'll see the bread machine instructions right under the regular instructions closer to the top - not in the recipe card. It's for one slice.
Gloria says
Hi, i just turned 70 years old this summer. Did I really just type that? Yikes. Anyway I’ve been baking bread or trying to for about 60 of those years. I followed your recipe for this bread this afternoon and took two of the prettiest loaves of bread I’ve ever made out of my oven. This is also the first time I’ve commented on a recipe.
Thank you for the recipe!
Debbie says
Hi.
I just tried your Buttermilk and Honey Bread.
It is DELICIOUS!!!
So happy that I found your recipe.
Thank you.
Magdalene Ho says
Hi
Can I use this recipe in a bread machine instead? Thank you!
Marye says
You can. Halve the recipe and follow manufacturer's instructions.
Jo Ann says
Do you have a gluten free recipe for bread?
Marye says
No Im sorry, I don't.
Donna says
This is the best recipe for bread!
I even added 1 tblsp. Cinnamon and
1 large cup of raisins for raisin bread.
Fantastic.
Marilyn Tolan says
I am using instant yeast, so do I eliminate the water used in proofing when using active dry yeast(1/4 cup)? Do I just add the instant yeast directly into the flour? TY. for a response.
Marilyn Tolan says
Can the recipe be halved? There are only 2 of us, & I don't particularly like frozen bread. TY for a response
virginia losko says
Do you have to use ginger?
Marye says
It helps activate the yeast but you can leave it out
Andrea says
What a fantastic bread recipe!! PERFECT for delicious summer sandwiches! Thank you so much for sharing it.
Mary says
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 says
It adds lift and tenderness by working with the buttermilk.
luna says
This bread is so delicious. I will most definitely be making it again and again. Highly recommend.
Darlene says
I don’t think that you meant 9 by14” pan. Did you mean 9 by 4” ?
Marye says
LOL! Yes! Sorry!
Joan says
Could you clarify the yeast. The recipe calls for a packet which is (2 1/4 tsp) or 1 Tbl. Thank you
Marye says
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 says
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.