Honey Buttermilk Bread
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  • 1 envelope yeast (1 tablespoon)
  • 11 teaspoon sugar
  • 1¼ cup warm water
  • 1 pinch of ginger (helps activate the yeast)
  • 12 cups warm buttermilk
  • 1 ⅓ cup honey
  • 1¼ cup butter, melted and cooled so that it is warm to the touch but not hot.
  • 11 teaspoon salt
  • 1¾ teaspoon baking soda
  • 16 cups white bread flourMix the ginger, sugar, yeast, and water together in a bowl and set aside for about five minutes.
  • 1 Add in the buttermilk, honey, salt, baking soda into the bowl with the yeast mixture.
  • 1 Add just three cups of the flour and mix that in until smooth. If you use an electric mixer it will take about 5 minutes on low speed.
  • 1 Add the butter and mix until completely incorporated into batter.
  • 1 Start to add the rest of the flour, one cup at a time, keeping mixer on low speed as you do this.
  • 1 When dough starts to pull from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.
  • 1 Place the dough in a greased bowl, move it around to grease the all sides, cover and allow to rise for 1½ hours.
  • 1 Punch the dough down and form into two loaves.
  • 1 Place into two greased loaf pans and grease tops.
  • 1 Cover the pans and allow to rise for 45 minutes.
  • 1 Preheat oven to 400F. Bake loaves for 30 minutes, covering tops with foil if they start to brown too fast.
  • 1 Remove loaves from oven once baked through and brush tops with melted butter.
  • 1 Allow to cool in pans for 10-15 minutes to make removing them easier.
  • 1 Turn out and cool completely on wire rack.



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