Buttermilk Honey Bread Recipe - Allrecipes.com
Buttermilk Honey Bread Recipe

Buttermilk Honey Bread

Recipe by  

"A tangy and delicious bread. I have gotten compliments on this bread wherever I take it!"

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    2 hrs 40 mins


  1. In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
  2. Combine buttermilk, butter, honey and the yeast mixture in a large mixing bowl. Add salt and two cups of the flour. Whisk well to combine. Add the remaining flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes.
  3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
  4. Preheat oven to 375 degrees F (190 degrees F).
  5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  6. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are golden and the bottoms of the loaves sound hollow when tapped.
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Reviews More Reviews

Most Helpful Positive Review
May 15, 2004

This is a great bread. I bake approx. 30 loafs of bread a week for local farmers market. And this is a favorite. I think it's a really soft, moist bread. I've been baking it for 2 years now and this is one recipe that I find unreplaceable. Thank you Kathleen for such a wonderful bread recipe.

Most Helpful Critical Review
Sep 11, 2003

I tried making this and followed the recipe exactly but the dough refused to form-I ended up throwing it all out-

Jan 28, 2003

I love it! It makes wonderful sandwich bread. (It's not sweet.) I am a novice baker, and the dough has risen for me both times (i'm making it right now w/ 2c wheat flour). It's such a great recipe, I would definitely recommend trying it! If the yeast is good and the water is only slightly warmer than wrist-temp, it should work. Good luck!

Dec 28, 2010

This bread is fabulous. I have made it by hand several times, and every time it comes out picture perfect. The recipe calls says 375F but doesn't give a time. If you want a dark brown crust (see the pic I've uploaded for this recipe), that was for 30 minutes at 375. This last time I took it out at 26 minutes and it was not quite as dark brown (of course). Regardless of 24-30 min baking time, the inside is sweet, tasty and just outright delicious. Made this last week for Christmas, served with butter and Crock Pot apple butter and it was flat out off the chart. Fantastic recipe.

Dec 17, 2003

This is a very simple, easy-to-follow recipe. The bread is dense and not suitable for regular sandwiches, but is lovely along side saucy dishes and soups.

Jan 28, 2003

This is my favorite bread recipe.

Oct 07, 2010

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.

Jan 28, 2003

Very tasty bread, makes yummy french toast. Sometimes I add a bit more sugar.


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  • Calories
  • 148 kcal
  • 7%
  • Carbohydrates
  • 29.1 g
  • 9%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 1.4 g
  • 2%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 308 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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