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Buttermilk and Honey Bread

Homemade bread is a simple pleasure your whole family will enjoy. Fluffy, slightly sweet and tangy, perfect for sandwiches.
Buttermilk Honey Bread
Yield 2 (9x5-inch) loaves


  • 2 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 teaspoon granulated sugar
  • 3/4 cup water (110-115°F)
  • 1 1/2 cups buttermilk (warmed to 110-115°F)
  • 2 tablespoons vegetable oil
  • 3 tablespoons honey
  • 6 to 6 1/2 cups bread flour
  • 1 tablespoon table salt


  • In stand mixer bowl, combine yeast, sugar and water; let stand 10 minutes. Stir in buttermilk, oil and honey. Add 2 cups flour and salt. Using a paddle attachment, blend on low speed for 30 seconds. Beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Grease two 9x5-inch loaf pans; set aside.
  • 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.
  • Roll or pat into a 14×7-inch rectangle. Start with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in prepared loaf pans. Cover; let rise until indentation remains after touching, about 45 minutes.
  • 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.