Buttermilk Honey Bread

Kim Kelemen


This is the best loaf bread I have ever made, it goes great with everything. It also makes the best grilled cheese you've ever had

★★★★★ 5 votes
2 loaves
30 Min
40 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
This bread has a lovely, subtle sweetness...and the buttermilk really keeps it moist. Yum!


1 c
warm water (105-115 degrees)
1 1/2 Tbsp
active dry yeast
2 c
1/4 c
melted butter
1/4 c
1 Tbsp
7-7 1/2 c
all-purpose flour


1Combine 1/2 cup of warm water, yeast and a pinch of suger in small bowl. Stir to dissolve yeast, and let sit for approx. 10 minutes or till foamy
2In a large mixing bowl, combine the remaining warm water, buttermilk, melted butter, honey and salt. Add the yeast mixture and stir till combines. Add 2 cups of flour and mix well. Continue to beat mixture for 2 minutes ot till smooth and creamy. Add additional flour in 1/2 cup increments, stirring well after each addition, until the dough holds together and starts to pull away from the sides of the bowl
3Switch from paddle attachment to the dough hook, knead in the remaining flour adding a few tablespoons at a time, until smooth and the dough no longer sticks to your finger when touched. Continue to knead for approx. 5 minutes
4Lightly grease a large bowl. Place the dough in the bowl, turning to coat. Cover bowl with plastic wrap or towl. Let the dough rise at room temp till doubles, about 1 and 1/2 hours
5Turn dough out onto work surface and divide in half. Grease 2 loaf pans (9x5)with butter and set aside. form loaves. Place each loaf seam side down in the pans and cover loosely with plastic wrap.
6Allow to rise at room temp till doubled again, about 30 minutes. Preheat oven to 350 degrees. Bake 40-45 minutes or till loaves look deep golden brown.

About Buttermilk Honey Bread

Course/Dish: Savory Breads, Other Breads
Main Ingredient: Flour
Regional Style: American
Hashtags: #sandwich, #loaf, #toasting