Buttermilk Honey Bread

I made this exactly as written and had perfect loaves that tasted amazing. I think proofing the yeast, which I usually don’t do, made it tastier. I love the taste of the buttermilk and the crust is amazing.

I make a lot of bread and this recipe is excellent. I had leftover buttermilk so I looked for recipes to use it up and this popped up. The tablespoon of salt sounds like a lot, but it is needed for the two loaves. I used salted butter so I cut back by a teaspoon on the salt and it was a bit under-salted, but still tasted great. The buttermilk gives this bread such a good flavor without being overly dense. There is just a hint of honey. Next time I will probably add more honey. If the dough won’t form, as someone mentioned, just hold off on the last 1/2 cup of flour as I did or add more buttermilk. That’s one of the reasons you add the flour a 1/2 cup at a time after the initial two cups.

I made this recipe exactly as written. It was easy and very tasty. It made a dense loaf with a chewy crust which is what I prefer. I’ll definitely be making this again.

Hubby loves this recipe. It is definitely worth the work. Nice and firm but not tough. Great to make with soups. Takes a little work to make but bread usually is unless using a bread machine, lol.

I had intended to take pictures of this bread after it was baked, but I never had the opportunity. My 11 and 12 year olds tore into this bread when it was barely out of the oven! I prepared the recipe just as written, scaled down to make a single loaf (first mistake, haha). The crust was soft, crumb just right for sandwiches or toast and smells amazing! I used my Kitchenaid with the dough hook for most of the kneading. Thanks for the great recipe!

This is very good warm. I can’t wait to turn some of this into French toast. Edit: As good as this is fresh from the oven, it’s even better the second day.

It was a great recipe, but I used no water, just replaced all liquids with the fresh buttermilk from when I made a batch of homemade butter. Used half the salt, and a little more honey and sugar. Made two nice sandwich loaves.

This is my first time ever making a bread using yeast! It was a hit with my friends and paired nicely with a hot spinach and artichoke dip for game night. The only change I made was whisking the salt into the 2 cups flour before adding it to the yeast mixture.

I made it in a stand mixer and kneaded it for five minutes after it came together. I used SAF instant active yeast and King Arthur’s unbleached all-purpose flour. The yeast resulted in a faster rise and I didn’t need all the flour. I have noticed I don’t use as much flour when I use King Arthur flours. I forgot that to add the butter. This may have affected the amount of flour I had left over as well. I used two 8-inch loaf pans instead of the 9-inch pans recommended in the recipe. I turned the loaves after 20 minutes of baking. I then placed the unmolded loaves in the oven for an additional four minutes to further crisp the crust. I like a crunchy crust. (I also threw a few ice cubes in the oven prior to baking the bread to create steam.) I have made this bread before and still love it. The texture is a nice soft crumb. It is great plain or toasted.

I loved the hint of buttermilk. I subbed 2 cups of whole wheat and added 2 Tbs of Vital Wheat Gluten. I wanted a crustier loaf so I spritzed the oven with water when I put the loafs in and again at the 5 minute mark. My loaves took exactly 25 minutes to bake. The next time that I make this I will proof the yeast in the larger bowl, there’s no need to start it in a smaller one and than transfer it to a larger one. Thanks for sharing.

I did not change a thing…this bread is very good. I love it toasted!!!

I’ll be pinning this and baking it again. Two perfect loaves of soft white bread.

Didn’t rise as much as I like. Taste was okay but I’ll keep looking for “the perfect white/buttermilk recipe”

Delicious! Came out perfect! It is a very heavy and thick bread though. But still delicious!

Love this bread I bake all our bread. This recipe is easy and taste great.

This was really good and easy to make! Thank you for the amazing recipe!

Good recipe for anyone who likes to bake bread. Only used 6 cups flour, also used buttermilk powder with water, and was fine. The baking time stated 30 min, I took it out then, but when I cut it, it was a bit gooey in the center of one loaf, so next time I will bake 35 min or so. Great taste and texture. Will surely make again.

I read the reviews, and I had no difficulty at all with the bread rising. I used 6 cups of flour, and the dough was very easy to work with. When I was taking the loaves out of the oven, I definitely could smell the honey, but could not taste it in the bread. Yes, there is a little bit of a tang from the buttermilk, it did bake up nicely, and the texture is OK, it’s just not exactly what I was looking for today. Thanks, Kathleen, for sharing your recipe.

Pretty good bread. Has a bit of a sourdough taste to it, when all is said and done. It’s relatively hearty for a white bread, as well. I may try adding a bit of ww flour instead of some of the white flour next time. Freezes great as well. Thanks for the recipe!

I made rolls out of this recipe and it turned out very good tasting. I thank you for making it available to everyone.

Unlike some other reviewers, my bread rose nice and tall. In fact, therefore, the resulting bread turned out to be a little softer, a little fluffier, than the denser bread I prefer. But since this was intended tp be a basic, white sandwich bread for Hubs, it was just what I needed. I feel good knowing there’s a little extra nutrition in the bread because of the buttermilk, but tastebuds can’t detect it. I prepared the dough in my bread machine, then proceeded with the remainder of the recipe as directed.