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My review
Buttermilk Honey Bread
Kathleen Lloyd
"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 calsOriginal recipe yields 24 servings (2 loaves)
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Directions
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- In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
- 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.
- 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.
- Preheat oven to 375 degrees F (190 degrees F).
- 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.
- 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.
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 4449 Ratings
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Most helpful positive review
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 ...
Most helpful critical review
1/14/2002
I tried making this and followed the recipe exactly but the dough refused to form-I ended up throwing it all out-
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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 ...
1/14/2002
I tried making this and followed the recipe exactly but the dough refused to form-I ended up throwing it all out-
7/21/2002
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...
12/27/2010
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 (...
12/17/2003
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.
7/21/2000
Very tasty bread, makes yummy french toast. Sometimes I add a bit more sugar.
10/6/2010
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 ...