loaf of buttermilk honey bread
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Honey Buttermilk Bread Recipe

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
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
rising time 2 hours 15 minutes
Total Time 3 hours
Servings 20 (2 loaves)
Calories 188kcal
Author Marye Audet-White


  • 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.


  • In a medium sized bowl mix the yeast, ginger, sugar, and warm 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 1/2 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.


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.


Calories: 188kcal | Carbohydrates: 33g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 183mg | Potassium: 72mg | Sugar: 6g | Vitamin A: 2.2% | Calcium: 3.4% | Iron: 2%