Buttermilk Bread Recipe with Honey

I was lying on the love seat one day, paging through a Seventeen magazine and they had a formula for bread. I don’t have a clue whether they despite everything distribute plans yet they used to. I was exhausted, it appeared to be a cool 70’s sort of activity, and why not? All things considered, the mid 70s were about craftsman and high quality things.

So I did it. I just followed the headings and there it was.

Bread.

It was supernatural. The house smelled incredible and I had achieved something I had never observed or done. I’d never had hand crafted bread. Truly, it was one of those minutes that transformed me. It was a revelation and would pretty much guide my nourishment life from that second on.

Buttermilk Bread Recipe with Honey

0 from 0 votes
Recipe by RestlesschipotleCourse: MainCuisine: AmericanDifficulty: Easy
Servings

20

servings
Prep time

2

hours 

30

minutes
Cooking time

30

minutes
Total time

3

hours 

This delicious homemade buttermilk bread recipe is so easy that even a new cooker can do it! It’s the best bread ever for sandwiches.

Ingredients

  • 1 tablespoon yeast, I usually use 1 because I buy in bulk.

  • 1 pinch powdered ginger

  • 1 teaspoon sugar

  • 1/4 cup warm water,¬†105F

  • 2 cups warm buttermilk, 105F

  • 1/3 cup honey

  • 1 teaspoon kosher salt

  • 3/4 teaspoon baking soda

  • 6 cups white bread flour,¬†divided use

  • 1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.

Directions

  • In a medium sized bowl mix the yeast, ginger, sugar, and 110F water.
  • Set aside for 5 minutes or until foamy.
  • Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture.
  • Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer.
  • Pour in the butter until it is totally mixed into the batter.
  • Add the rest of the flour, one cup at a time, keeping mixer on low speed.
  • When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead until elastic and smooth.
  • You can also knead in your mixer according to manufacturer’s directions.
  • Place in greased bowl, turn to grease the top, and cover with a clean tea towel.
  • Allow the dough to rise for 1 1/2 hours, or until double.
  • Punch down and form into two loaves. Place in greased loaf pans and grease tops.
  • Cover, and allow to rise for 45 minutes, or until it is just about to the tops of the bread pans.
  • Preheat oven to 375F.
  • Bake for 30 minutes. You can cover the tops with foil if they brown too fast.
  • Remove loaves from oven and brush with melted butter.
  • Allow to cool in pans for 10 minutes.
  • Gently run a knife around the edge between the bread and the pan to loosen it.
  • Turn out and cool completely on a rack.
  • Cover the loaves if you want soft crusts.

Notes

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