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By efriend

Ingredients

• 1 envelope yeast (I usually use 1 tablespoon because I buy in bulk.)
• Pinch of powdered ginger
• 1 teaspoon sugar
• 1/4 cup warm water (105F)
• 2 cups warm buttermilk (105F)
• 1/3 cup honey
• 1 teaspoon 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.

Details

Servings 1
Preparation time 150mins
Cooking time 180mins
Adapted from restlesschipotle.com

Preparation

Step 1

Southern Comfort Food Served with a Side of Sass

This honey buttermilk bread is so unbelievably light that it doesn’t seem like a loaf of homemade bread. It’s sweet but not too sweet – it makes a great sandwich no matter what the filling is. You can taste the honey but it’s not overpowering at all. The image shows three loaves but the recipe is for just two. I make six loaves at a time because they go so fast around here!

Real buttermilk is a thing of the past. It used to be the liquid that was left after churning butter but now it is a combination of skim milk and other ingredients with a culture added — something like yogurt. The ingredient list is generally pretty long and has a lot of stuff in it that is either unpronounceable or just icky. I like making my own. You can buy the starter online or  you can use a little of the commercial buttermilk to start it. Yes, you’ll still get some of those icky ingredients but the amount is comparatively minute.  Here is the post on

how to make buttermilk

My dad used to drink this stuff. He’d add some salt an pepper and then drink it down. I couldn’t do it back then and I can’t do it now — but I do love what it does for tenderizing meat and making amazing baked stuff.

So I did it. I just followed the directions and there it was.

I wasn’t allowed in the kitchen much but my parents did make an exception for my bread making endeavors. By the time I was sixteen I spent my days off from work experimenting with sour dough, rye, wheat, salt rising, oatmeal, and almost any other yeast bread you can imagine.

Properly punched down honey buttermilk bread dough. Give it a couple of minutes to rest and relax before you shape it.

It’s kind of funny that I never baked a cake or cookies until after I was married, though. Talk about putting the cart before the horse, right?

You may want to take a look at this series on

Wonderful flavor, love this recipe…I wanted to let others know that I use my bread maker

I have cuisinart brand and I put all of the ingredients in on Dough cycle…when it

shape put in greased bread pans cover and let rise for 1-2 hours and bake at 400 degrees for 30 min. I have nerve damage in my hands and this allows me to have this wonderful bread. [No neeed to] buy store bought bread ! I did not alter the recipe.

The following links are affiliate links. I’ve added them because I think you may find the products helpful in your bread baking. If you click through and buy I will get a small commission that I use to keep the blog up and running. Thank you so much for being a part of Restless Chipotle!

If you want to make buttermilk from scratch without using commercial buttermilk as a starter you’ll need this product to do it.

Learn to Make Any Yeast Bread with Bread Bootcamp

Just a quick note… If you’ve wanted to learn to bake bread but it never comes out quite the way you think it should… you might like my new book, Bread BootCamp. It’s gotten great reviews!  Not only does it contain this honey buttermilk bread recipe, there are recipes for batter breads, cinnamon rolls, whole wheat bread, and many more!

teaches you to create tall, fluffy loaves of bread using an incremental approach – learning the techniques step by step so that by the end of the book you’ve mastered it. More importantly, you’ve had fun doing it!

Tender buttermilk white bread with the delicate flavor of honey. The stronger the honey the better the flavor so use pure raw honey, buckwheat or other strong flavor.

1/4 cup unsalted butter, melted and cooled so that it is warm to the touch but not hot.

In a medium sized bowl mix the yeast, ginger, sugar, and warm water.

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.

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 the tops of the bread pans.

Preheat oven to 400F.

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.

Cover the loaves if you want soft crusts.

Cracked Wheat Buttermilk Bread

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