Real Recipes From Real Home Cooks ®

buttermilk honey bread

(7 ratings)
Blue Ribbon Recipe by
Kim Kelemen
Cuba, MO

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.

Blue Ribbon Recipe

There's nothing better than the smell of fresh-baked bread. This bread is tender and moist but has plenty of texture to slice. There's a subtle sweetness. It's perfect for a sandwich or to serve on the side of any dish. Using a dough hook makes kneading a cinch. It could also be done the old-fashioned way by hand if you don't have a stand mixer. Serve warm with a pat of butter for a mid-afternoon treat.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 2 loaves
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For buttermilk honey bread

  • 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
  • pinch

How To Make buttermilk honey bread

  • Warm water, yeast, and a pinch of sugar in a small bowl.
    Combine 1/2 cup of warm water, yeast, and a pinch of sugar in a small bowl. Stir to dissolve yeast, and let sit for approx. 10 minutes or until foamy.
  • Warm water, buttermilk, melted butter, honey, and salt added to yeast mixture.
    In a large mixing bowl, combine the remaining warm water, buttermilk, melted butter, honey, and salt. Add the yeast mixture and stir until combined.
  • Mixing in some flour.
    Add 2 cups of flour and mix well. Continue to beat the mixture for 2 minutes or until smooth and creamy.
  • Continuing to add in flour.
    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.
  • Kneading in the dough.
    Switch 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 approximately 5 minutes.
  • Dough in a greased bowl.
    Lightly grease a large bowl. Place the dough in the bowl, turning to coat.
  • Bowl covered with a towel.
    Cover bowl with plastic wrap or towel. Let the dough rise at room temp until doubled, about 1 and 1/2 hours.
  • Dough divided in half.
    Turn dough out onto a work surface and divide in half.
  • Dough in two loaf pans.
    Grease 2 loaf pans (9x5) with butter and set aside. Form loaves, I usually roll them out on a floured surface, and roll tightly. Place each loaf seam side down in the pans.
  • Loaf pans covered in a towel.
    Cover loosely with plastic wrap or a towel.
  • Dough doubled in size.
    Allow to rise at room temp until doubled again; about 30 minutes.
  • Bread baked until golden brown.
    Preheat oven to 350 degrees. Bake 40-45 minutes or until loaves look deep golden brown.
  • Loaves cooling on a wire rack.
    Cool slightly and remove from pans. Cool on a wire rack.