This Buttermilk Honey Bread has a soft, fluffy, and rich interior with a chewy crust, and it is easy to bake at home! You can enjoy the freshly made bread in various ways, from a slice with butter to delicious sandwiches.
Making the Buttermilk Honey Bread requires pantry staple elements: only eight ingredients, including water!
The recipe is inspired by my White Sandwich Bread / Eggless White Sandwich Bread on this site. While the white bread has an extra light interior, this buttermilk honey bread is slightly dense and rich.
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About Buttermilk Honey Bread
I regularly make bread at home, so I try to bring variations and experiment with making different types of bread.
I love the simplicity and flavorfullness of this Buttermilk Honey Bread. It is slightly denser than White Sandwich Bread as it is made with buttermilk. However, the bread is absolutely satisfying, with a chewy exterior and a soft, rich, and fluffy interior.
This bread is slightly sweetened with honey, and buttermilk provides a pleasant tang and richness to the bread.
Making the bread is easy, and the recipe requires only eight ingredients. I used store-bought buttermilk for this recipe, but if you do not have buttermilk, do not worry! You can make a buttermilk substitute at home by mixing white vinegar with milk. For all the details, check out the Homemade Buttermilk Substitute post.
But if you are new to bread baking, you can start with Homemade French Bread or this Artisan Bread (No Knead). I have also posted a few other bread recipes. Do not forget to check them out if you want to try various easy-to-make breads at home.
If you want to make wholesome bread with whole wheat flour, try this Honey Oat Bread.
There are various ways to enjoy this fresh loaf of Buttermilk Honey Bread. You can pair it with an assortment of appetizers, spread butter on top, or simply eat warm and straight from the oven.
Why You Will Love This Bread
- Buttermilk Honey Bread is easy to make with a few ingredients.
- Buttermilk provides richness and fluffiness to the bread and also makes the bread slightly but pleasantly tangy.
- Honey provides slight sweetness and makes the loaf flavorful.
- It is perfect for toast, sandwiches, or as a side.
- This freshly baked homemade bread is immensely satisfying.
Ingredients and Notes
- Flour: You can use bread flour or all-purpose flour to make the bread. You can also swap some white flour with whole wheat flour.
- Salt: Salt elevates the other flavors.
- Water: Water should be slightly warm to activate the yeast.
- Sugar: Buttermilk Honey Bread is mainly sweetened and flavored with honey. But I have added a teaspoon of sugar to activate the yeast.
- Yeast: I have used active dry yeast to make this bread, but you can also use instant yeast. With instant yeast, the dough rising time may be shorter compared to active dry yeast.
- Buttermilk: You can use store-bought buttermilk or substitute it at home by mixing white vinegar with the milk. The buttermilk should be at room temperature or slightly warm. If you forget to remove it from the fridge beforehand, you can microwave it for a few seconds until slightly warm. However, do not overheat buttermilk as it will curdle.
- Honey: Honey makes the bread slightly sweetened and adds flavor. But if you do not want to use honey, add a tablespoon of sugar.
- Butter: Use unsalted and melted butter. You can also use olive oil instead of butter.
How To Make Buttermilk Honey Bread
Making The Dough
- Stir the warm water, yeast, and sugar in a small bowl or measuring cup.
- Let stand at room temperature for 5-10 minutes until foamy.
- In a stand mixer bowl, combine buttermilk, honey, butter, and yeast mixture with a whisk or wooden spoon.
- Add 2 cups flour and salt, and use a dough hook to mix everything well.
- Add the remaining flour, ½ cup at a time, until a dough is formed.
- Then, continue mixing for 3-4 minutes or until the dough is smooth and springy.
Proofing the Dough
- Remove the dough from the bowl and shape it into a ball.
- Spray the bowl with cooking oil, then set the dough back in the bowl and cover it with plastic wrap or a kitchen towel.
- Allow the dough to rest in a warm spot for an hour until almost doubled in size.
Shaping and Proofing The Dough
- Gently deflate the dough and turn it onto a lightly floured surface.
- Press the dough into a 9×9-inch square, roll it into a log, fold under each side, and press the seams together.
- Spray a 9×5-inch loaf pan with cooking oil spray and place the dough seam side down in the pan.
- Cover the loaf pan with a towel or plastic wrap and allow the dough to proof until fully doubled in bulk, 45 minutes to an hour.
Baking the Buttermilk Honey Bread
- Preheat the oven to 350°F (180°C).
- Gently brush the top with milk if desired.
- Bake for 35-40 minutes until the top is golden brown and sounds hollow when tapped with your finger.
- Brush the top with melted butter and remove the loaf immediately to a cooling rack.
- Let the bread cool completely before slicing.
Storage
Store the Buttermilk Honey Bread, covered tightly, at room temperature for four days.
Baking Tips For Buttermilk Honey Bread
Measuring: Measure all the ingredients beforehand and use a kitchen scale if you have one for the best results.
Flour: Many factors can impact how much flour you need for the yeasted dough. So, you may need more or less flour than what is mentioned in the recipe. It is best to judge when to stop adding flour by looking at and feeling the dough. The goal should be for a soft, supple, and well-hydrated dough that is slightly tacky to the touch but should not leave much residue on your finger.
Buttermilk: Buttermilk makes the bread soft, rich, and flavorful. It should be at room temperature, but if you forget to remove it from the fridge, microwave it for a few seconds until slightly warm. You can use store-bought buttermilk or make a substitute at home. To make a buttermilk substitute, add ¾ tablespoon of white vinegar to ¾ cup of milk, stir, and let it stand for five minutes.
Honey: If you do not want to honey, replace it with your choice of sweetener or sugar.
Yeast Proofing: The first step is mixing water, sugar, and yeast and allowing it to rest for 5-10 minutes. This mixture should be frothy and bubbly. If this does not happen to your mixture, the yeast is inactive, or the water is hot or cold.
Salt: Always add salt with flour; otherwise, it may inactivate the yeast.
The Top is Browning Too Much: While baking the bread, if the top of your bead loaf browns too quickly, cover it loosely with aluminum foil and continue baking until done.
Troubleshooting
The Buttermilk Honey Bread Is Dry
There could be more than one reason bread comes out dry. Measuring the ingredients correctly is essential; using more flour makes the bread dry. The dough should be soft and supple and look hydrated, not dry. Also, overbaking makes the bread dry. So, always check the bread in the oven a few minutes before the baking time mentioned in the recipe. As every oven is different, your bread may be baked earlier or take a little longer.
The Dough Did Not Rise
The first reason could be yeast! If yeast is not active, the dough will not ferment. Also, the yeast will not be activated if you use cold water, and hot water will kill it. So, it is best to proof yeast for at least five minutes. Proofing will ensure that your yeast is active. The other reason could be the cold temperature in your kitchen. If your kitchen is cold, place your dough bowl in the oven and turn on the proofing.
More Homemade Bread
You May Like More Eggless Bread and Flatbread
Recipe Card
Buttermilk Honey Bread
Ingredients
- ⅓ cup (80ml) warm water
- 1 teaspoon sugar
- 2¼ teaspoon active dry yeast
- ¾ cup (180ml) buttermilk (room temperature)
- 2 tablespoon (40g) honey
- 1 tablespoon (14g) melted butter
- 3 to 3½ cups (360 to 420g) bread flour or all-purpose flour
- 1 teaspoon salt
- 1 tablespoon milk to brush the top of the dough (optional)
- 1 teaspoon melted butter to brush the top of the bread (optional)
Instructions
Making The Dough
- Stir the warm water, yeast, and sugar in a small bowl or measuring cup. Let stand at room temperature for 5-10 minutes until foamy.
- In a stand mixer bowl, combine buttermilk, honey, butter, and yeast mixture with a whisk or wooden spoon. It is essential to use buttermilk at room temperature. If you forget to remove the buttermilk from the fridge and it is cold, microwave it for 20-25 seconds.
- Add 2 cups flour and salt, and use a dough hook to mix everything well.
- Add the remaining flour, ½ cup at a time, until a dough is formed. Then, continue mixing for 3-4 minutes or until the dough is smooth and springy.
Proofing the Dough
- Remove the dough from the bowl and shape it into a ball. Spray the bowl with cooking oil, then set the dough back in the bowl and cover it with plastic wrap or a kitchen towel.
- Allow the dough to rest in a warm spot for an hour until almost doubled in size.
Shaping and Proofing The Dough
- Gently deflate the dough and turn it onto a lightly floured surface. Press the dough into a 9×9-inch square, roll it into a log, fold under each side, and press the seams together.
- Spray a 9×5-inch loaf pan with cooking oil spray and place the dough seam side down in the pan. Cover the loaf pan with a towel or plastic wrap and allow the dough to proof until fully doubled in bulk, 45 minutes to an hour.
Baking the Buttermilk Honey Bread
- Preheat the oven to 350°F (180°C). Brush the top with milk if desired.
- Bake for 35-40 minutes until the top is golden brown and sounds hollow when tapped with your finger.
- Remove the loaf from the oven and brush the top with melted butter. Immediately remove the bread from the pan and transfer it to a cooling rack. Let the bread cool completely before slicing.
Storing Suggestions
- Store the Buttermilk Honey Bread, tightly covered, at room temperature for four days.
Notes
- Measuring: Measure all the ingredients beforehand and use a kitchen scale if you have one for the best results.
- Flour: Many factors can impact how much flour you need for the yeasted dough, so you may need more or less than what is mentioned in the recipe. It is best to judge when to stop adding flour by looking at and feeling the dough. The goal should be a soft, supple, and well-hydrated dough that is slightly tacky to the touch but does not leave much residue on your finger.
- Buttermilk: Buttermilk makes the bread soft, rich, and flavorful. It should be at room temperature, but if you forget to remove it from the fridge, microwave it for a few seconds until slightly warm. You can use store-bought buttermilk or make a substitute at home. To make a buttermilk substitute, add ¾ tablespoon of white vinegar to ¾ cup of milk, stir, and let it stand for five minutes.
- Honey: If you do not want to use honey, you can replace it with your choice of sweetener or sugar.
- Yeast Proofing: The first step is mixing water, sugar, and yeast and allowing it to rest for 5-10 minutes. This mixture should be frothy and bubbly. If this does not happen to your mixture, the yeast is inactive, or the water is hot or cold.
- Salt: Always add salt with flour; otherwise, it may inactivate the yeast.
- The Top is Browning Too Much: While baking the bread, if the top of your bead loaf browns too quickly, cover it loosely with aluminum foil and continue baking until done.
Thanks for coming! Let me know what you think.