Buttermilk Honey Bread Recipe

Name: Buttermilk Honey Bread
Prep time: 30 min
Cook time: 30 min
Total time: 160 min
Ingredients: 1.5 (.25 ounce) packages active dry yeast; 1 teaspoon white sugar; 0.75 cup warm water (110 degrees F/45 degrees C); 1.5 cups buttermilk, room temperature; 2 tablespoons unsalted butter, melted; 3 tablespoons honey; 1 tablespoon salt; 6.5 cups all-purpose flour

Cook Time: 30 minutes

Ingredients

1 (.25 ounce) packages active dry yeast
1 teaspoon white sugar
cup warm water (110F/45C)
1 cups buttermilk, room temperature
2 tablespoons unsalted butter, melted
3 tablespoons honey
1 tablespoon salt
6 cups all-purpose flour

Directions

In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand for about 10 minutes until creamy.
In a large mixing bowl, combine the buttermilk, melted butter, honey, and the yeast mixture. Stir in salt and 2 cups of flour. Mix thoroughly.
Add the remaining flour, half a cup at a time, stirring well with a wooden spoon after each addition until the dough begins to come together.
Turn the dough out onto a lightly floured surface. Knead for about 6 minutes, until the dough is smooth and supple.
Lightly oil a large mixing bowl, place the dough inside, and turn it to coat with oil. Cover the bowl with a damp cloth and let the dough rise in a warm place until doubled in size, about 1 hour.
Preheat your oven to 375F (190C).
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough into two equal portions and shape them into loaves.
Place the loaves into two greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled in size, about 40 minutes.
Bake in the preheated oven for about 30 minutes or until the tops are golden and the bottoms sound hollow when tapped.

Nutrition Facts (per serving)

Calories: 148
Total Fat: 1g (2% DV)
Saturated Fat: 1g (4% DV)
Cholesterol: 3mg (1% DV)
Sodium: 308mg (13% DV)
Total Carbohydrate: 29g (11% DV)
Dietary Fiber: 1g (4% DV)
Total Sugars: 3g
Protein: 4g (8% DV)
Calcium: 24mg (2% DV)
Iron: 2mg (9% DV)
Potassium: 70mg (1% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Buttermilk Honey Bread is a beloved recipe that blends the richness of buttermilk with the sweetness of honey, resulting in a soft and slightly tangy bread perfect for various occasions. This delightful bread has become a favorite in households worldwide and is often associated with homey, rustic baking.

History of Buttermilk Honey Bread

The origins of Buttermilk Honey Bread are deeply rooted in the agricultural practices of early American settlers. Buttermilk, a byproduct of churning butter, was a common ingredient in many traditional recipes, as it was readily available. Honey, often sourced locally, served as a natural sweetener before the mass production of refined sugar. This bread recipe likely developed in rural communities where home baking was a daily necessity. Over time, the combination of buttermilk and honey found its way into family kitchens across the United States, becoming a comforting staple.

Regional Variations

While Buttermilk Honey Bread is popular across the United States, different regions have put their own spin on the recipe. In the South, where buttermilk and honey are widely used in many dishes, the bread may be served alongside fried chicken or used for making cornbread stuffing. In the Midwest, variations might include the use of whole wheat flour or a touch of cinnamon to enhance the flavor. The basic recipe, however, remains remarkably consistentcombining the creaminess of buttermilk with the sweetness of honey for a perfect balance of flavor and texture.

How It Differs from Similar Dishes

Buttermilk Honey Bread stands out from other types of bread, such as basic white or whole wheat bread, because of its moist crumb and slightly sweet flavor. Unlike typical breads, which rely on yeast and flour alone, the addition of buttermilk creates a richer texture, while honey adds a subtle sweetness that is not as pronounced in other breads. This makes it ideal for sandwiches, toast, or even enjoyed on its own with a pat of butter. The unique combination of tangy and sweet is a hallmark of this recipe, setting it apart from more neutral-tasting breads.

Common Places to Serve Buttermilk Honey Bread

Buttermilk Honey Bread is often served in a variety of settings, making it a versatile option for any meal. In the home, it's frequently enjoyed as a side with soups, stews, or roasted meats. Its slightly sweet taste pairs particularly well with savory dishes, providing a contrast in flavor that enhances the overall meal. In restaurants, it might be served as a complimentary bread basket offering, or toasted and served with jam and butter as part of a brunch spread. It is also a popular choice for making sandwiches, as its soft texture holds up well to both cold and hot fillings.

Interesting Facts About Buttermilk Honey Bread

Did you know that buttermilk, which is low in fat, helps to tenderize the dough in Buttermilk Honey Bread, making it softer than other types of bread?
Honey not only adds sweetness but also acts as a natural preservative, helping the bread stay moist longer.
The use of buttermilk and honey in baking can be traced back to ancient times, long before modern sugar and milk were commonly available.
Buttermilk Honey Bread can be customized by adding nuts, dried fruits, or even spices like cinnamon or nutmeg to give it a seasonal twist.
Because of its slightly sweet flavor, Buttermilk Honey Bread can also be used for making French toast or bread pudding.

Conclusion

Buttermilk Honey Bread is a timeless recipe with rich historical roots, regional variations, and a unique flavor profile that sets it apart from other bread recipes. Whether served fresh from the oven, as a sandwich base, or toasted with butter, this bread is a versatile and beloved choice in kitchens worldwide. The addition of buttermilk and honey not only enhances its texture but also gives it a subtle, comforting sweetness that appeals to all ages.

FAQ about Buttermilk Honey Bread Recipe

Store the Buttermilk Honey Bread in an airtight container or plastic wrap at room temperature for up to 2-3 days. For longer storage, keep it in the refrigerator for up to 1 week. You can also freeze it for up to 3 months by wrapping it tightly in plastic wrap or aluminum foil.

Yes, you can substitute some ingredients in this recipe. For example, you can use whole wheat flour instead of all-purpose flour for a denser loaf. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 ½ cups of milk and letting it sit for 5-10 minutes. You can also substitute honey with maple syrup or agave nectar for a different sweetness.

There could be several reasons why your bread didn't rise. Ensure that your yeast is fresh and active by dissolving it in warm water (around 110°F or 45°C) with a pinch of sugar. If your kitchen is too cool, the dough may not rise as expected. You can create a warmer environment by placing the dough in a slightly heated oven (turned off) or near a warm window. Also, make sure to give the dough enough time to rise before baking.

Yes, you can use a bread machine to mix and knead the dough. Simply add the ingredients according to the bread machine's instructions for dough, usually placing liquids first, followed by dry ingredients and yeast last. Once the dough is ready, remove it from the machine and proceed with the second rise and baking as described in the recipe.

Yes, you can use different types of yeast. Active dry yeast is used in the recipe, but you can substitute it with instant yeast. If using instant yeast, you can mix it directly with the dry ingredients without proofing it in warm water. If using fresh yeast, you may need to adjust the quantity.

The bread is fully baked when the tops are golden brown and the bottoms sound hollow when tapped. You can also check the internal temperature with a thermometer, which should read about 190°F (88°C).

Dense bread could result from using too much flour or under-kneading the dough. Make sure to add the flour gradually and stop when the dough is soft and slightly sticky. If your bread is too heavy, try adjusting the flour amount slightly or kneading the dough a bit longer to develop the gluten.

Yes, you can double the recipe to make four loaves. Just ensure that you have enough space for the dough to rise in your mixing bowls and loaf pans. You may also need to increase the baking time slightly if the loaves are larger.

While this recipe is designed with all-purpose wheat flour, you can experiment with a gluten-free flour blend. Be sure to add xanthan gum or another binding agent, as gluten is necessary for the structure of the bread. The texture may vary, so additional adjustments may be required.

Comments

Allrecipes Member

10/06/2025 01:52:54 PM

This is a great bread. I bake approx. 30 loafs of bread a week for local farmers market. And this is a favorite. I think it's a really soft, moist bread. I've been baking it for 2 years now and this is one recipe that I find unreplaceable. Thank you Kathleen for such a wonderful bread recipe.

Tonya Miller

01/14/2019 06:01:28 PM

I made it in a stand mixer and kneaded it for five minutes after it came together. I used SAF instant active yeast and King Arthur’s unbleached all-purpose flour. The yeast resulted in a faster rise and I didn’t need all the flour. I have noticed I don’t use as much flour when I use King Arthur flours. I forgot that to add the butter. This may have affected the amount of flour I had left over as well. I used two 8-inch loaf pans instead of the 9-inch pans recommended in the recipe. I turned the loaves after 20 minutes of baking. I then placed the unmolded loaves in the oven for an additional four minutes to further crisp the crust. I like a crunchy crust. (I also threw a few ice cubes in the oven prior to baking the bread to create steam.) I have made this bread before and still love it. The texture is a nice soft crumb. It is great plain or toasted.

Bren

06/06/2018 10:24:26 PM

I loved the hint of buttermilk. I subbed 2 cups of whole wheat and added 2 Tbs of Vital Wheat Gluten. I wanted a crustier loaf so I spritzed the oven with water when I put the loafs in and again at the 5 minute mark. My loaves took exactly 25 minutes to bake. The next time that I make this I will proof the yeast in the larger bowl, there's no need to start it in a smaller one and than transfer it to a larger one. Thanks for sharing.

DOLLCHIQUE

08/07/2008 07:28:55 AM

This is a *perfect* sandwich bread ... I substituted 1 cup of whole wheat flour for the regular, but, other than that, followed to the letter ... it is just wonderful ... dense enough to slice, but not hard or too dry/course or anything like that ... my SO and I are trying to get off of store-bought sandwich bread, so we've been experimenting for a few weeks, to find a winner or two, and this is one of them ... oh, btw, I used my bread machine to mix the dough, but I baked the loaf (I cut the recipe in half, to get only one loaf) in the oven ... looked just like the photo! Thanks!

Nadine Butler

08/19/2019 04:02:27 PM

It was a great recipe, but I used no water, just replaced all liquids with the fresh buttermilk from when I made a batch of homemade butter. Used half the salt, and a little more honey and sugar. Made two nice sandwich loaves.

Summer

09/09/2020 12:49:44 AM

I had intended to take pictures of this bread after it was baked, but I never had the opportunity. My 11 and 12 year olds tore into this bread when it was barely out of the oven! I prepared the recipe just as written, scaled down to make a single loaf (first mistake, haha). The crust was soft, crumb just right for sandwiches or toast and smells amazing! I used my Kitchenaid with the dough hook for most of the kneading. Thanks for the great recipe!

Susan F.

02/28/2008 02:35:53 PM

Wow! Great bread! I followed the recipe, but in the middle of it realized I only had 2.5 cups of flour, so I had to use whole wheat to make up the difference. I ended up adding only 3.5 cups ww flour, and a bit more water. The dough rose beautifully and baked perfectly. It was supposed to be for dinner, but the aroma got the best of me, and I had to have a slice early! Will definitely make again!

NANCY T

12/17/2011 08:14:35 AM

Good recipe for anyone who likes to bake bread. Only used 6 cups flour, also used buttermilk powder with water, and was fine. The baking time stated 30 min, I took it out then, but when I cut it, it was a bit gooey in the center of one loaf, so next time I will bake 35 min or so. Great taste and texture. Will surely make again.

Allrecipes Member

01/11/2003 09:06:00 AM

I adapted this for kneading in a Kitchenaid 11 cup food processor with the dough blade. I found that they asked for too much flour and had to add water to get a dough. Other than that this bread came out great: Golden brown, medium thickness crust, popped right out of the pan with no force, perfect rise and density. I would have liked it if it were a little more tangy, but I used the buttermilk powder, so that may have decreased the quality.

char

11/13/2008 06:21:32 AM

I really like this bread a lot. I make it with my kitchen aid mixer with the dough hook so I don't have to kneed it at all. It takes a lot longer for it to rise than it says but with patience it will get there. Can this be corrected with more yeast or less flour? I am new at yeast breads. In my oven it takes exactly 35 min. to bake. Thanks for the recipe.

angelcraze

07/22/2010 06:06:12 PM

I will preface this review by saying I make bread approx. 2 times a week. The flavor of this bread for a white bread was good: slightly sweet, slightly tart. The texture however is much more dense then other white bread recipes I have tried in the past. As for making the bread, the moisture to flour ratio seems off in this recipe. I added 6 cups (not 6.5) and it still seemed like too much flour. Due to a cool kitchen (70F) I added an additional hour to the first rise, and two hours to the second rise. I still felt that this wasn't enough. I think that the flour/moisture ratio in addition to my cool kitchen affected the rise. Overall the flavor wasn't bad but I prefer a bread that isn't so dense.

SnazzyCow2560

03/21/2025 10:21:12 AM

To much flour not enough liquid. You need to be a body builder to knead the dough. Definitely won’t be using this recipe again

Dennis White

12/01/2024 12:05:12 AM

Bro, I came for the recipe, stayed for the flavor.

Ryan Ramirez

08/02/2024 01:33:36 AM

Quick dinner that actually impresses — unreal.

Bellllama

01/09/2023 03:05:06 PM

I made this exactly as written and had perfect loaves that tasted amazing. I think proofing the yeast, which I usually don't do, made it tastier. I love the taste of the buttermilk and the crust is amazing.

robgraphics

09/08/2022 08:02:58 PM

I make a lot of bread and this recipe is excellent. I had leftover buttermilk so I looked for recipes to use it up and this popped up. The tablespoon of salt sounds like a lot, but it is needed for the two loaves. I used salted butter so I cut back by a teaspoon on the salt and it was a bit under-salted, but still tasted great. The buttermilk gives this bread such a good flavor without being overly dense. There is just a hint of honey. Next time I will probably add more honey. If the dough won't form, as someone mentioned, just hold off on the last 1/2 cup of flour as I did or add more buttermilk. That's one of the reasons you add the flour a 1/2 cup at a time after the initial two cups.

LINDAJOHNS

03/07/2021 04:38:49 AM

I made this recipe exactly as written. It was easy and very tasty. It made a dense loaf with a chewy crust which is what I prefer. I'll definitely be making this again.

connie

01/18/2021 01:55:21 AM

Hubby loves this recipe. It is definitely worth the work. Nice and firm but not tough. Great to make with soups. Takes a little work to make but bread usually is unless using a bread machine, lol.

Sukismom

10/23/2019 02:11:15 AM

This is very good warm. I can't wait to turn some of this into French toast. Edit: As good as this is fresh from the oven, it's even better the second day.

M. Mystery

08/12/2019 05:26:53 PM

This is my first time ever making a bread using yeast! It was a hit with my friends and paired nicely with a hot spinach and artichoke dip for game night. The only change I made was whisking the salt into the 2 cups flour before adding it to the yeast mixture.