This homemade buttermilk bread recipe is so easy that even a beginner can do it! It’s the best bread ever for sandwiches with a velvety crumb with a slightly sweet flavor that comes from honey.
For this buttermilk bread recipe you’ll need: yeast, powdered ginger, sugar, buttermilk, honey, salt, baking soda, bread flour, unsalted butter. If you don’t happen to have buttermilk try the Amish White Bread — It’s a very similar recipe!
This buttermilk bread recipe is so unbelievably light that it doesn’t seem like homemade. It’s sweet but not too sweet so it makes a great sandwich no matter what the filling is. You can taste the honey but it’s just lightly sweet; not overpowering at all.
Easy honey buttermilk bread hot from the oven! Brush the tops with butter to keep the crusts soft.
This bread is made with honey but you can use sugar in it instead. To substitute honey for sugar or sugar for honey use 1 cup of sugar to 1 cup of honey or vice versa. If you are substituting honey for sugar in a recipe you’ll likely need to cut the other liquids by 1/4 cup per cup of honey.
NOTES:
For this buttermilk bread recipe you’ll need: yeast, powdered ginger, sugar, buttermilk, honey, salt, baking soda, bread flour, unsalted butter. If you don’t happen to have buttermilk try the Amish White Bread — It’s a very similar recipe!
This buttermilk bread recipe is so unbelievably light that it doesn’t seem like homemade. It’s sweet but not too sweet so it makes a great sandwich no matter what the filling is. You can taste the honey but it’s just lightly sweet; not overpowering at all.
Easy honey buttermilk bread hot from the oven! Brush the tops with butter to keep the crusts soft.
This bread is made with honey but you can use sugar in it instead. To substitute honey for sugar or sugar for honey use 1 cup of sugar to 1 cup of honey or vice versa. If you are substituting honey for sugar in a recipe you’ll likely need to cut the other liquids by 1/4 cup per cup of honey.
You’ll Need:
- 1 tablespoon/packet 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 unsalted butter, melted and cooled so that it is warm to the touch but not hot.
Instructions:
- 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:
- The baking soda does two things… It works with the acid in the buttermilk to help the bread rise high and light and balances any off tastes from the acids in the buttermilk.
