Honey Buttermilk Bread

Category: Bread

Ready in 1h

Ingredients

whole family will love!

CourseYeast Bread

CuisineAmercian Heritage

Prep Time2 hours 30 minutes

Cook Time30 minutes

Rising time2 hours 15 minutes

Total Time5 hours 15 minutes

Servings20 (2 loaves)

Calories188kcal

AuthorMarye Audet-White

Equipment

Heavy Duty Stand Mixer

Glass Bread Pans

Ingredients

1 tablespoon yeast or 1 packet

1 pinch powdered ginger

1 teaspoon sugar

1/4 upwater warm 105F - 110F

2 cups cultured buttermilk warm 105F - 110F

1/3 uphoney

1 teaspoon kosher salt if using table salt use 3/4 teaspoon

3/4 easpoonbaking soda

6 cups bread flour may use all-purpose flour

1/4 upbutter melted and cooled so that it is warm to t

Instructions

In a medium sized bowl mix the yeast ginger, sugar, and 110F water.

Set aside for 5 minutes or until foamy.

Whisk the buttermilk honey, salt, and baking soda together and add it to the yeast mixture.

Add three cups of flour and mix until smooth about 3 to 5 minutes on low of a stand mixer.

Pour in the butter until it is totally mixed into

Add the rest of the flour one cup at a time, keeping mixer on low speed.

When dough pulls from the sides of the bowl remove

Place in greased bowl turn to grease the top, and cover bowl with a clean tea towel.

Allow the dough to rise for 1 1/2 hours or until double.

Punch down and form into two loaves. Place each in

Cover and allow to rise in a warm place for45 minu or until it is just about to the tops of the bread pans.

Preheat oven to 375F.

Bake for 30 minutes. You can cover the tops with f

Remove from oven and brush top of the loaves with

Allow to cool in pans for 10 minutes.

Gently run a knife around the edge between the bre

Turn out and cool completely on a rack.

Cover the loaves if you want soft crusts.

Notes

Expert tip: You may need more or less flour than c

Make sure all ingredients are at room temperature.

Use yeast that is within the sell by date. If your

Make sure your liquids are not more than 110F. Che

Be sure to fully knead the dough. It develops the

Grease the top of the dough before rising.

Let the dough rise in a warm spot.

Cool the baked bread in the pan for 10 minutes the

Brush the loaves with butter while still hot and t


Directions

whole family will love! CourseYeast Bread CuisineAmercian Heritage Prep Time2 hours 30 minutes Cook Time30 minutes Rising time2 hours 15 minutes Total Time5 hours 15 minutes Servings20 (2 loaves) Calories188kcal AuthorMarye Audet-White Equipment Heavy Duty Stand Mixer Glass Bread Pans Ingredients 1 tablespoon yeast or 1 packet 1 pinch powdered ginger 1 teaspoon sugar ¼ cup water warm, 105F - 110F 2 cups cultured buttermilk warm, 105F - 110F ? cup honey 1 teaspoon kosher salt if using table salt use ¾ teaspoon ¾ teaspoon baking soda 6 cups bread flour may use all-purpose flour ¼ cup butter melted and cooled so that it is warm to the touch but not hot. Instructions In a medium sized bowl mix the yeast, ginger, sugar, and 110F water. Set aside for 5 minutes or until foamy. Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture. Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer. Pour in the butter until it is totally mixed into the batter. Add the rest of the flour, one cup at a time, keeping mixer on low speed. When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead until elastic and smooth. You can also knead in your mixer according to manufacturer's directions. Place in greased bowl, turn to grease the top, and cover bowl with a clean tea towel. Allow the dough to rise for 1 ½ hours, or until double. Punch down and form into two loaves. Place each in a greased loaf pan with seam sides down. Grease tops. Cover, and allow to rise in a warm place for

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