Prep 2 hrs
Cook 45 mins
This bread has a great taste and texture.
Make and share this Buttermilk & Honey Bread recipe from Food.com.
- 3⁄4 cup warm water
- 1 tablespoon dry yeast
- 1 teaspoon sugar
- 1 1⁄2 cups warm buttermilk
- 2 tablespoons unsalted butter, melted
- 3 tablespoons honey
- 1 tablespoon salt
- 6 -6 1⁄2 cups unbleached white bread flour
- 1 egg, to glaze
- Lightly spray two small or one large loaf pan with non stick cooking spray or coat with melted butter.
- Set them on a baking sheet and set aside.
- In a kitchen aid mixing bowl, hand whisk the water, yeast and sugar together and let stand for 2 minutes.
- Stir in buttermilk, butter, honey, salt and half the flour.
- Stir with a wooden spoon.
- Fit machine with a dough hook, then kneading, add in more flour as required to make a soft, but firm dough, about 8- 10 minutes.
- Cover lightly with plastic wrap and let rise 45- 90 minutes until doubled in size.
- Gently deflate dough and divide into two or keep as one loaf.
- Shape into oblongs and place in prepared loaf pans.
- Insert loaf pans into a large plastic bag and let rise until doubled in size, about 30-45 minutes.
- Glaze well with a beaten egg.
- (You can also brush loaf with melted butter).
- Preheat oven to 375°F.
- Place breads in oven and bake about 45 minutes until well browned.
- Turn breads out onto a cooling rack and cool well before slicing.
First review 2/26/05I made this for MEAN CHEF's online bread making class. I made 1 loaf and 8 rolls. I went ahead and "shaped" the loaf before reading in the class transcript that you should flatten the dough and tightly roll it into a loaf; my loaf did not have a round top, but it’s just fine. The rolls look better. It all tastes great. I did not glaze with egg, and I had to put it all on hold in the middle of the second rising - I put in fridge and when I returned about an hour later, they had continued to rise and were ready for the oven ~ I just brought to room temp (about 15 mins) and baked ~ per MEAN CHEF's online instructions in the "classroom." Great class, great bread and GREAT teacher! Thanks MC for giving up the afternoon and to show us how to do it right! UPDATE! this is such a versatile recipe! I have made it again twice this weekend; once with equal parts whole wheat and white flour and again with 1/2 cup raw sunflower seeds, 1/4 cup old fashioned (not quick cooking) oatmeal and 1/2 cup untoasted wheat germ. I decreased the flour to 4 cups and used equal parts whole wheat and white flour. I baked it in one big rustic free-form loaf. This is the BEST bread recipe! I will be using this again and again!
first time I made this recipe, I set the loaves on the cooling racks, went to store to find nothing but crumbs left when I got back. Had to make 4 more loaves just to have enough bread for lunch sandwiches. thanks for the recipe post. A keeper!
This made a really good dough that I'm sure would work great with alot of bread recipe's. Thanks for posting!