Buttermilk Bread, Buttermilk (Egg-Less) Challah

READY IN: 3hrs




  • (Start with 6 cups of flour and add more as you need it).
  • Mix the flour and salt in a large bowl.
  • Mix the warm water, sugar, and yeast in a small cup and allow to proof for 10 minutes.
  • Pour the yeast, buttermilk, and honey into the flour mixture and mix well. (If making challah add eggs at this stage too, you may need as little as 1/2 cup to as much as 2 cups of flour, the dough should be slightly tacky but not sticky).
  • (If the dough is too dry add more buttermilk, if it is more like a cake batter add more flour, the measurements are approximate as your climate will change the consistancy of the dough).
  • Knead by machine or hand for approximately 10 minutes.
  • Cover the bowl with plastic wrap (not airtight) or a damp cloth, and set aside to rise until the dough has doubled in size, approximately 90 minutes.
  • Divide the dough into 12 to 20 pieces. (If making Challah bread the loaves at this stage).
  • Shape each piece into a ball and place in a round dish or spring-form pan close together.
  • When all of the rolls are in the pan, cover again with plastic or a damp towel and set aside to rise again for an hour.
  • Meanwhile, preheat the oven to 425.
  • Uncover the rolls and brush gently with the egg wash. Sprinkle on the topping, if you like.
  • Bake for approximately 30 minutes, or until the internal temp reaches 190-200°F (It might look finished on the outside but not on the inside, if you have a thermometer test the temp at about 20 mins, mines are usually done).
  • Optional: Glaze the bread with butter when it comes out of the oven. Serve warm (but tastes fine cooled).