Search thousands of recipes reviewed by home cooks like you.

Buttermilk Honey Bread

Buttermilk Honey Bread

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    2 h 40 m
Kathleen Lloyd

Kathleen Lloyd

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

WANDA25
33

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
32

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
20

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!

Similar recipes

ADVERTISEMENT