The crust on this buttermilk honey bread is chewy and firm, but not at all tough. The tender interior crumb is light and airy yet and had great substance and structure.
When sliced and toasted, you’ll feel like you just bit off a little piece of heaven on earth. Can I get an Amen to that?!!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Buttermilk Honey Bread is available near the end of this post.
The ingredient list;
- Active Dry Yeast
- Granulated Sugar
- Warm Water
- Buttermilk or Homemade Buttermilk Alternative
- All-Purpose Flour
Why use buttermilk in bread baking?
Using buttermilk in baked goods brings out a tanginess in flavor, and also makes for a more tender interior. Using buttermilk in bread baking specifically makes the dough rise faster, and gives it better body than regular milk would.
How long does buttermilk honey bread take to make?
- From start to finish this bread will take approximately 3 hours, maybe a little more, maybe a little less (not including cooling time).
- Approximately 15 minutes to prepare the dough.
- 60 minutes for the first rise.
- Approximately 15 minutes to shape the dough.
- 60 minutes for the second rise.
- Approximately 30-35 minutes to bake.
- Cooling time will depend on how long your willpower holds out.
How can you tell if a loaf of bread is cooked in the center?
The easiest way is to remove the loaf from the pan (use oven mitts), turn it upside down, and tap on the bottom of the loaf. If it has a hollow sound, the loaf is cooked. If it has more of a dull thud, it needs more time in the oven.
Can I knead the dough by hand or do I need a stand mixer and dough hook?
By all means, if you’d prefer kneading the dough by hand, please do.
For instructions on the proper hand-kneading technique, here’s a quick video for you to watch;
Hand Kneading versus Machine Kneading;
Additional Tip for kneading Buttermilk Honey Bread dough with a stand mixer;
- When kneading bread with a stand mixer, always use the dough hook, and always knead the dough for longer than you think you need to.
- For this Buttermilk Honey Bread, knead the dough at least 7 – 10 minutes.
For additional “Twelve Loaves” bread baker club recipes I’ve made and shared in the past, please click on the following titles for;
- Pear and Walnut Sticky Buns
- Apple Cinnamon Whole Wheat Bagels
- Savory Ginger Pumpkin Spice Bread
- Sweet and Savory Garlic Yeast Rolls
- Greek Lemon Oregano Pita Bread
- Flaky Blueberry Cheese Danish
**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Buttermilk Honey Bread if desired.
Plus, I’ve added some additional items that are meant to make you smile, and because it’s fun to shop! 😉
Below is the printable recipe card for today’s Buttermilk Honey Bread.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
Buttermilk Honey Bread
- 3½ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3/4 cup warm water warm to the touch, not hot
- 1½ cups buttermilk or buttermilk alternative
- 3 tablespoons butter melted
- 3 tablespoons honey
- 1 tablespoon salt
- 6½ cups all-purpose flour plus additional for kneading
- In a small bowl, dissolve the yeast in the warm water. Add the sugar and allow the mixture to sit and get foamy (about 5 minutes).
- In the bowl of a stand mixer fitted with the dough hook, combine the buttermilk, honey, 2 tablespoons butter and the yeast mixture.
- Add 2 cups of flour and the salt to the bowl. Blend with the dough hook until the mixture is sticky and wet
- Add in the remaining flour and mix with the dough hook on medium speed for 7-10 minutes.
- Remove the dough from the bowl and spray the bowl with cooking spray.
- Put the dough back into the bowl and spray the top of the dough with cooking spray.
- Cover the bowl with plastic wrap and place the bowl in a warm place (in the oven with the light turned on is perfect) until doubled in volume, about 1 hour.
- Punch the dough down to deflate, and divide it into two equal pieces.
- Roll and form each half by hand into an evenly shaped loaf and place each half into a 9x5 loaf pan that has been sprayed with cooking spray.
- Allow the loaves to rise again in a warm, draft-free place until doubled in volume (about 50 minutes).
- Preheat oven to 375 degrees.
- Bake the loaves for about 30-35 minutes or until nicely golden and they sound hollow when tapped.
- Once baked brush the tops of the loaves with the reserved 1 tablespoon butter.
- Remove the loaves from the pans and allow to cool for about 30 minutes and then you're ready to slice and serve.
There now…I’ll bet that got a “rise” out of you! Bread humor! LOL
- Broiled White Free-Form Loaf by Lora at
- Buttermilk Honey Bread (you are here) by Renee at Kudos
Kitchen by Renee
- Whole Wheat and Molasses Quick Bread by
Liz at That Skinny Chick Can Bake
If you’re a lover of baking bread and would like to join the #TwelveLoaves bakers, we’d enjoy having you bake along with us. Every month there is a new and different “theme” and you can be as creative as you wish with that “theme” in making your bread for the month. The bread can be in the category of quick or yeast and the “*rest* is up to you! We here at #TwelvesLoaves enjoy *rising* to the occasion each and every month (Bread Bakers Humor) and would love for you to join us!
by Lora from Cake Duchess. #TwelveLoaves runs so
smoothly thanks to the help of the lovely Paula from Vintage
Kitchen Notesand Renee from Magnolia Days.
For additional information regarding my Kudos Kitchen recipes, and/or my hand painted glassware or fabric items, please follow me on;
Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!