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Photo of Buttermilk Honey Bread by Kathleen Lloyd

Buttermilk Honey Bread

Rated as 4.37 out of 5 Stars
 made it  |  44 reviews   |   photos

Recipe by:

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

2 h 40 m servings 148 cals
Original recipe yields 24 servings (2 loaves)

Directions

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  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.
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Nutrition Facts


Per Serving: 148 calories; 1.4 g fat; 29.1 g carbohydrates; 4.2 g protein; 3 mg cholesterol; 308 mg sodium. Full nutrition

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Reviews

Read all reviews 44
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  1. 49 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

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Most helpful critical review

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

Read more
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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 ...

Read more

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

Read more

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 r...

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This bread is fabulous. I have made it by hand several times, and every time it comes out picture perfect. The recipe calls says 375F but doesn't give a time. If you want a dark brown crust (...

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This is a very simple, easy-to-follow recipe. The bread is dense and not suitable for regular sandwiches, but is lovely along side saucy dishes and soups.

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This is my favorite bread recipe.

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Very tasty bread, makes yummy french toast. Sometimes I add a bit more sugar.

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Unlike some other reviewers, my bread rose nice and tall. In fact, therefore, the resulting bread turned out to be a little softer, a little fluffier, than the denser bread I prefer. But since ...

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I made this recipe twice, following the recipe exactly both times, even checking the temperture on the warm water with a liquid thermometer. The yeast was fresh. The bread will not rise at all....

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