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Buttermilk and Honey Bread

Buttermilk Honey Bread
Homemade bread is a simple pleasure your whole family will enjoy. Fluffy, slightly sweet and tangy, perfect for sandwiches.
Yield 2 (9×5-inch) loaves
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Ingredients

  • 2 (0.25oz each) packages (14g) or 4 1/2 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

Instructions

  • 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 9×5-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.

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Review & Comments

Fran Seaton | Reply

Do you have the metric measurements please, particularly for the bread flour?

Red Star Yeast | Reply

Hi Fran,

We do for flour, the standard we use for Bread Flour is 127g/cup.

Happy Baking!

Laurel | Reply

If I just want one loaf, should I cut all ingredients in half?

Red Star Yeast | Reply

Hi Laurel – Yes, cut the ingredients in half for one loaf.

Happy baking!

Amy Demoff | Reply

Do you have a video you can share of this being made?

Red Star Yeast | Reply

Hi Amy – We do not have a video, but would be happy to help with any questions you may have – use our contact form here: https://redstaryeast.com/contact-us/. We do have lots of recipes with how-to videos – you can see them all on our YouTube channel here: https://www.youtube.com/@redstaryeast/videos

Marykay | Reply

Can instant yeast be substituted for the active dry yeast?

Red Star Yeast | Reply

Hi Marykay – Yes, you can substitute 1-for-1. Just keep an eye on the dough as rise times may vary.
Happy baking!

Kia Jones | Reply

Can you make this in a bread machine? Do you have the directions?

Red Star Yeast | Reply

Hi Kia,
Yes, if your bread machine can handle 6 – 6 1/2 cups of flour. Simply follow the directions on your bread machine for ingredient order and use the white bread setting.

Happy baking!
Carol

Margie Orr | Reply

I made half of the recipe and used my bread machine on dough cycle. Baked the bread in a 9×5 pan in the oven. Delicious bread! Really recommend this recipe.
I used all-purpose flour because I was out of bread flour. I needed the full three and a half cups of flour.

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