I went to the fancy supermarket yesterday and found bread flour! I have been rationing my bread flour since it became sparse and trying to make my recipes using All-Purpose Flour. AND my friend who works for a different fancy super market, snagged me a jar of yeast! So to celebrate, I’m making my favorite loaf of bread. This is the first thing that I made when my fiance and I moved into our house. And I have made it a thousand times since.
This bread makes delicious french toast, a great sandwich or vessel to shovel fresh jam into your mouth. The tanginess of the buttermilk and the sweetness of the honey are perfectly balanced that everything tastes delicious with this bread. No one seems to complain when I gift them with a loaf of this bread.
The first time I made this, I forgot about the fact that buttermilk and baking soda react with each other. Add the baking soda in with the flour, not with the buttermilk, unless you want to clean up a mess. Learn from my mistake.
I used 1 1/2 cup of buttermilk and 1/2 cup of milk, you can use 2 cups of buttermilk. I used this because that is what I had in the house. If you only have milk, take 2 cups of milk and add 2 Tablespoons of lemon juice or white vinegar. Quarantine is the mother of innovation.
Also, if you do not have bread flour, check out my tutorial on how to make bread flour from All-Purpose flour. The higher gluten in bread flour makes this bread. If you make this with All-Purpose flour you might need an extra 1/2 cup to 1 cup for it to come together. Just add it slowly.
Finally, this recipe makes two loafs using 8 x 4 loaf pans. It is completely possible, to split this into 3 loafs and use smaller 6 x 3.5 pans. The cook time does decrease to about 20 to 25 minutes. Place 3 smaller pans on a cookie sheet and rotate them at the 10 minute mark to ensure even baking.
Honey Buttermilk Bread
- Kitchen Aid
- 2 loaf pans (8 inches by 4 inches)
- 1 TBS Dry Active Yeast Or one packet
- .5 tsp Nutmeg Fresh ground is best.
- .25 cup Warm Water
- 1 tsp Honey or Sugar
- 1.5 cups Buttermilk
- .5 cup cups Milk
- .25 cups Melted Butter (4 Tablespoons or 1/2 a stick)
- .33 Cups Honey
- 1 tsp Salt
- .75 tsp Baking Soda
- 5 Cups Bread Flour
- Mix nutmeg, yeast, and warm water and set aside for a few minutes until yeast foams. Water should be around 90-100 degrees F, running your tap on hot until warm.
- Mix bread flour, baking soda, and salt together in the bowl of a stand mixer or a large bowl to hand mix.
- Add buttermilk, milk, melted butter, honey, and yeast mixture in with the flour. With a dough hook, slowly mix to combine. If needed, add additional flour until it pulls off the side of the bowl. Knead on low to medium speed for 5 minutes. You can also do this by hand. When dough comes together turn out on floured surface and knead until smooth and stretchy.
- Place dough in a greased bowl, covered in plastic wrap in a warm spot until doubles in size- About an hour to hour and a half.
- Once doubled, punch dough down and shape into loaves. Use 2 large greased bread pans or 3 tinfoil greased bread pans. Cover pans and let rise for 45 minutes.
- Preheat oven to 400. Bake for 25-30 minutes. Allow to cool in the pan for 10-15 minutes before removing from pan and cool on wire rack.
- Optional- While bread is cooling- Melt 2 Tablespoons butter and mix with 1 tablespoon honey and brush over the top of the loaf.