Buttermilk Honey Bread – #TwelveLoaves – Keep It Simple

Buttermilk Honey Bread Recipe

2014, I’ve been patiently waiting for you and so have the other bakers of #TwelveLoaves. After the hustle and bustle of this past holiday season, it’s time we all get back to simpler times. With this month’s theme being “Keep It Simple” I chose to make this recipe for Buttermilk Honey Bread.

The crust on this bread is chewy and firm but not at all tough. The tender interior crumb is light and airy yet has substance and structure. This bread slices beautifully and has a slight tang from the buttermilk and a sweetness from the honey that ordinary white bread doesn’t have. When sliced and toasted, you’ll feel like you just bit off a little piece of heaven on earth. Amen!

Buttermilk Honey Bread Recipe

BUTTERMILK HONEY BREAD    {PRINT THIS RECIPE}

3 1/2 teaspoons active dry yeast (1 1/2 packets)
1 teaspoon granulated sugar
3/4 cup warm (to the touch) water (110 degrees)
1 1/2 cups buttermilk *Note – I made my own by adding 1 tablespoon white vinegar to 1 1/2 cups milk
3 tablespoons butter, melted (reserve 1 tablespoon for brushing on bakes loaves)
3 tablespoons raw honey
1 tablespoon salt
6 1/2 cups all-purpose flour

-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 in 2 cups of flour and the salt. Continue to blend with the hook until the mixture is wet.
-Add in the remaining flour and mix with the dough hook on medium speed for 4-5 minutes.
-Remove the dough from the bowl and spray the bowl with cooking spray.
-Place the dough back into the bowl and spray the top 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.
-Deflate the dough and divide it into two equal halves.
-Place each half into a 9×5 loaf pan that has been sprayed with cooking spray and form it with your hand into an evenly shaped loaf.
-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 minuted or until nicely golden and they sound hallow 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!

The following is a list of the other #TwelveLoaves bakers and their chosen recipes to “Keep It Simple” in January of 2014.

                   

  • Broiled White Free-Form Loaf by Lora at
    Cake Duchess
  •                

  • Buttermilk Honey Bread by Renee at Kudos
    Kitchen by Renee
  •                

  • Country Boule with Spelt and Sourdough
    by Karen at Karen’s
    Kitchen Stories
  •                

  • Crumpets by Felice at All That’s Left Are The
    Crumbs
  •                

  • No Knead Bread from Holly at A
    Baker’s House
  •                

  • No-Knead Christmas Pudding Cinnamon
    Rolls
    by Stacy at Food Lust People Love
  •                

  • Pumpkin Bread by Alice at Hip
    Foodie Mom
  •                

  • Soda Bread by Rossella at Ma
    che ti sei mangiato
  •                

  • Sour Cream Drop Biscuits by Renee at
    Magnolia Days
  •                

  • Sweet
    Potato Fry Bread
    by Anne at From My Sweet Heart
  •                

  • Victorian Milk Bread by Deepti at Bakingyummies
  •                

  • 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 breads 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!

    #TwelveLoaves is a monthly bread baking party created
    by Lora from Cake Duchess. #TwelveLoaves runs so
    smoothly thanks to the help of the lovely Paula from Vintage
    Kitchen Notes
    and Renee from Magnolia Days.  

    Until we bake again,



    25 Comments

    1. The flavor and texture of this bread sounds marvelous!! Happy New Year, Renee!!!

    2. Buttermilk does wonders for flavor and texture. I've not used it in bread yet however I see that changing very soon. Happy New Year to you Renee!

    3. This is a breakfast that I would look forward to eating almost every morning. Best wishes for a fabulous New Year Renee, personally and professionally.

    4. oh this buttermilk honey bread looks absolutely delicious. . I want some!! slathered with honey butter!!! yum! Happy New Year!!

    5. I wonder why here in Italy we aren't used to buttermilk. It makes excellent breads like your.
      Happy New Year Twelve Loaves mate!

    6. I love the buttermilk and honey combination, Reneé! A little sweet and a little tangy too. Sounds like the perfect bread!

    7. That bread looks so fluffy and soft! Good idea on making your own buttermilk. Happy New Year!

    8. Lora CakeDuchess

      Buttermilk and honey sounds divine and your bread is just perfect, Renee. Love its simplicity for our Keep it Simple theme this month! Happy New Year!

    9. AnneFromMySweetHeart

      Oh Renee….this bread is such a beauty! I can think of nothing so exquisitely simple as honey and buttermilk and bread! Beautiful texture and I wish I could taste! Happy new year! I look forward to baking together this year! : )

    10. All That's Left Are The Crumbs

      What a delicious looking bread! I have made a buttermilk honey bread before but in my bread machine and it did not turn out anywhere as good as this – obviously I had the wrong recipe :). I am looking forward to trying this soon and baking it in a loaf pan. Wishing you a happy 2014!

    11. Thank you so much. This is a wonderful recipe. I've made this bread twice in the past month and it never failed me. I hope you enjoy it and Happy New Year!

    12. So do I Anne. Being a part of Twelve Loaves has been such a joy and I can't wait to see what 2014 holds for all of us bread lovers 🙂

    13. Thank you Lora. I'm glad you think so too. I really is a wonderful recipe. Happy New Year!

    14. Hi Karen, the first time I made this bread, I thought I had buttermilk but didn't so I made my own. The second time I made it, I never even planned on using store bought buttermilk because the homemade worked so beautifully! Happy New Year to you also!

    15. Thank you Stacy. I made 4 loaves in the past month and served 2 for our family's Christmas Eve dinner. They're definitely company worthy loaves 🙂

    16. I've heard that before that Europe doesn't use buttermilk. I think YOU should spearhead a new trend Rossella! LOL Especially since you can make your own so easily!
      Happy New Year to you too, Twelve Loaves Mate!

    17. *Forehead slap*
      Why didn't I think of serving mine with honey butter??? Brilliant idea Alice!
      Next time!
      Happy New Year!

    18. You simply must try buttermilk in breads, Renee. The flavor is incredible!
      Happy New Year to you also!

    19. Thank you Liz. I really enjoy making this recipe. It's so easy and very rewarding!
      Happy New Year to you too!

    20. Not one but two beautiful loaves of bread! I like the thought of buttermilk with honey and I never seem to have it on hand either. Glad to hear that making it with milk and vinegar worked well. I have only used lemon juice but always have vinegar in the pantry so thanks for the tip!

    21. MMM buttermilk honey bread! It sounds as though this has the moist-ness of a white bread but with flavor! This would be perfect for the French toast that I am craving. 🙂 Thank you for baking this beautiful bread to share with us.

    22. Hi! I made this bread today and it was amazing! I used "bread flour" instead of AP flour, but not sure if that made any difference. Thanks for the recipe-I am keeping it on my Pinterest board!

      • Hi Shawn! Thank you so much for you comments and for loving this recipe as I do. I'm so glad you had success with it. I really appreciate you letting me know. Thanks again.
        Renee

    23. Did you forget the honey in the directions?

      • Your 100% correct, and I apologize for my error.
        The honey is added into step two with the buttermilk, butter and yeast.
        I've adjusted the recipe and also the print out. Thank you so much for bringing this error to my attention. I'm surprised I hadn't heard from someone before now. I do hope you'll try and enjoy this delicious bread. Please let me know if you do and how you like it! Thanks again!
        Renee