Buttermilk and Honey Bread
Light and fluffy. Perfect for sandwiches.
Yield: 2 loaves
  • 2 packages (4½ tsp, ½oz, 14g) RED STAR Active Dry Yeast
  • 1 tsp sugar
  • ¾ cup water (110-115°F)
  • 1½ cups buttermilk (110-115°F)
  • 2 Tbsp oil
  • 3 Tbsp honey
  • 6 to 6½ cups bread flour
  • 1 Tbsp salt
  1. In large bowl, combine yeast, sugar and water; let stand 10 minutes.
  2. Stir in buttermilk, oil and honey. Add 2 cups flour and salt. Using a dough whisk or wooden spoon, stir to combine. Stir in enough remaining flour to make dough that is easy to handle.
  3. On lightly floured surface, turn out dough; knead until dough is smooth and elastic, about 10 minutes. Add more flour if necessary.
  4. Place dough in greased bowl. Cover; let rise in warm place until doubled in size, about 1 hour.
  5. Grease two 9x5x2-inch loaf pans; set aside.
  6. Punch down dough and turn out on lightly floured surface. Divide dough in half, forming each half into smooth ball. Cover and let rest 10 minutes.
  7. Shape into two loaves. Place in prepared pans. Cover and let rise until doubled in size, about 45 minutes.
  8. Preheat oven to 375°F. Bake loaves 30 to 40 minutes, until lightly browned and bread sounds hollow when tapped. Remove from pans to wire rack to cool.
  9. This recipe is featured at Once Upon A Loaf.
Recipe by Red Star Yeast at https://redstaryeast.com/recipes/buttermilk-and-honey-bread/