Buttermilk Honey Bread

Buttermilk Honey Bread

41
Kathleen Lloyd 0

"A tangy and delicious bread. I have gotten compliments on this bread wherever I take it!"

Ingredients 2 h 40 m {{adjustedServings}} servings 148 cals

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
  2. Combine buttermilk, butter, honey and the yeast mixture in a large mixing bowl. Add salt and two cups of the flour. Whisk well to combine. Add the remaining flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes.
  3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
  4. Preheat oven to 375 degrees F (190 degrees F).
  5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  6. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are golden and the bottoms of the loaves sound hollow when tapped.
Tips & Tricks
Braided Easter Egg Bread

Round, braided Easter bread decorated with natural or dyed eggs.

French Bread

The crust is crunchy and the center is moist. What’s not to love?

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 41

  1. 45 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
WANDA25
5/15/2004

This is a great bread. I bake approx. 30 loafs of bread a week for local farmers market. And this is a favorite. I think it's a really soft, moist bread. I've been baking it for 2 years now and this is one recipe that I find unreplaceable. Thank you Kathleen for such a wonderful bread recipe.

GINAH1
9/11/2003

I tried making this and followed the recipe exactly but the dough refused to form-I ended up throwing it all out-

KGOGGIN
1/28/2003

I love it! It makes wonderful sandwich bread. (It's not sweet.) I am a novice baker, and the dough has risen for me both times (i'm making it right now w/ 2c wheat flour). It's such a great recipe, I would definitely recommend trying it! If the yeast is good and the water is only slightly warmer than wrist-temp, it should work. Good luck!