If you love warm bread fresh from the oven (with butter melting on top) as much as we do you'll find tons more homemade bread recipes here.
Table of Contents
❤️ Why you'll love it
- There's nothing like the taste (and smell!) of homemade bread!
- Over 900 5 star reviews plus lots of rave reviews on Pinterest and Facebook.
- This easy bread recipe has been in the top 3 on Google since I published it in 2008!
This truly is a no fail buttermilk bread recipe - millions of readers have tried it and loved it because it comes out delicious, light and fluffy every time!
If you've never worked with homemade yeast dough before take a look at this breadmaking guide before you get started. It answers about any question you could have.
⭐ Readers say
⭐⭐⭐⭐⭐ Definitely 5 Stars Thank You for posting these awesome recipes. Having you with your background and experience post for all of us who are always looking to find a better way of preparing delicious food is remarkable!! I personally want to Thank You for your kindness and thoughtfulness!💕💕💕. Debra A.
⭐⭐⭐⭐⭐ Just made this for the first time, I have never made bread like this. I was worried because the buttermilk mixture was so fluffy but this bread turned out AMAZING! Such a good flavor! It’s subtly sweet and has great texture. Thanks for the recipe! Stacy
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
Honey buttermilk bread is so unbelievably light that no one will believe it's made from scratch.
Here are the ingredients for this soft sandwich bread.- I used active dry yeast but you can use rapid rise if you want - just follow the instructions on the packet of yeast.
- Buttermilk in bread adds a little flavor but mostly it creates that soft, tender crumb we all love. If you don't have any you can make homemade buttermilk.
- Salt - kosher salt was used. If you use regular table salt cut the amount by about ¼th or so.
- Bread flour - you can use all purpose flour if you like. There might be a tiny difference in how high it rises. Take a look at this list of different types of flour and how to use them.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
Just follow the images to see how to mix, knead, and shape this easy, homemade sandwich loaf.
Mixing and kneading
- Mix the sugar, ginger, yeast, and warm water in a small bowl and set aside until foamy.
- Whisk the buttermilk, honey, salt, and baking soda together in a large bowl.
- Add it to the yeast mixture.
- Pour into the bowl of a stand mixer.
- Add three cups of flour and mix until smooth, about 3 to 5 minutes on low speed of a stand mixer.
- Pour in the butter and blend.
- Switch to kneading hook (dough hook attachment). Add the rest of the flour, one cup at a time, keeping mixer on low speed.
- When buttermilk dough pulls from the sides of the bowl remove it from the mixer to a lightly floured work surface. Knead it by hand a few times until elastic and smooth
- Place dough in greased
mixing bowl , turn to grease the top, and cover with a clean tea towel. Let rise about 1 ½ hours.
Shaping
How to shape homemade sandwich bread step by step.- Punch dough down. You'll want to give it a gentle kneading for a minute or two but nothing like the first time! Don't over-knead it.
- Shape into loaves.
- Place loaves in bread pans and let rise until double. Bake.
- Remove finished loaves from oven. Brush with butter.
- Cool on a wire rack and slice.
- Perfect!
🍞 Bread machine instructions
Many of you have asked how to make buttermilk bread in a bread machine. One reader, Debbie, did and this is what she said:
"If you want to make it and bake it in a bread machine cut the buttermilk bread recipe in half, set it on white bread setting, and add ingredients in this order (or according to your manufacturer's instructions):
- Water
- Buttermilk
- Butter
- Honey
- Sugar
- Salt
- Flour mixed with ginger and baking soda
- Yeast
🎥 Video
Click on the image to watch me knead this. (Video opens in a new tab).
🥫 Storage
Homemade bread doesn't last long after it's baked. You can wrap it tightly in plastic wrap or place in an airtight storage container and keep it at room temperature for about 2 days.
For longer storage cool completely, wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.
I like to cut it in slices and freeze with a piece of wax paper or parchment paper between the slices. That way I can just thaw what I need without thawing the whole loaf.
To freeze unbaked dough you'll want to double the amount of yeast called for in the recipe and then freeze the dough after shaping it into loaves.
When ready to bake let the loaves thaw overnight in the refrigerator then finish rising at room temperature. It will take a bit longer to rise than normal.
Bake as directed in the recipe.
📖 Variations
This is one of those easy bread recipes that you can change up by adding other ingredients.
- Knead in raisins and add sugar and cinnamon before shaping for a wonderful cinnamon raisin bread - use shaping instructions in this cinnamon swirl bread recipe.
- The rich texture of buttermilk bread makes it perfect for slicing thickly and making into French toast.
- If it gets a bit stale make it into bread pudding. Yum!
- This makes a great buttermilk dinner rolls recipe, too! Just shape into rolls and bake at 375f for 10 to 15 minutes.
💭 Things to know
Expert tip: You may need more or less flour than called for in the recipe. Weather and climate can affect your ingredients - humidity will often mean you'll need at least an extra ¼ cup or so of flour. If you bake bread on a rainy day it will rise higher than on a clear one due to air pressure!
- Make sure all ingredients are at room temperature.
- Use yeast that is within the sell by date. If your bread dough isn't rising well it could be that the yeast is too old.
- If you're short on time you can let the bread rise in the refrigerator overnight for either the first or second rising time.
- The baking soda does two things… It works with the acid in the buttermilk to help the bread rise high and light and balances any off tastes from the acids in the buttermilk.
- Make sure your liquids are not hotter than 110F. Check with an insta-read thermometer. If the liquids are too hot the yeast will die.
- Be sure to fully knead the dough. It develops the flavor and texture - and will take 8 to 10 minutes by hand of kneading vigorously.
- Grease the top of the dough before rising.
- Let dough rise in a warm spot. A draft-free place is best.
- If you like the crust a darker golden brown brush it with egg yolk mixed with a teaspoon of water just before putting in the oven.
- Cool the baked bread in the pan for 10 minutes then turn out to finish cooling.
- Brush the loaves with butter while still hot and then cover with a clean tea towel while cooling for soft crusts.
- Here's how to use up that leftover buttermilk!
Troubleshooting
If you're having problems with yeast doughs and homemade bread I have answers!
Also - these tips on getting your homemade bread to rise properly are what keep mine high and light!
👩🍳 FAQs
Yes! This bread recipe is made with honey but you can use sugar in it instead. Use an equal amount or slightly less sugar.
My favorite is glass.
The loaves bake evenly and the crust is perfect. I've heard good things about cast iron but I haven't tried it yet. Aluminum or metal pans are fine if that's what you have - your crust may brown faster so watch it.
Rub the crusts with butter and cover with a tea towel as soon as you bring them out of the oven if you like soft crust.
If you want a crusty bread don't cover it as it's cooling. You can also brush it with egg white blended with 1 teaspoon of water before baking.
You can use an insta-read thermometer if you like. Push it into the side of the loaf - the center of the bread should be about 200F.
You can also turn the loaf out and tap the bottom. It will sound hollow. After you've baked bread a few times you'll just know.
Try removing a tablespoon of flour and adding a tablespoon of wheat gluten for every cup of flour you add to the bread. This helps it rise better and stay light and fluffy.
Sure, you'll need to halve the recipe and follow the manufacturer's instructions. Be careful not to overknead.
📚 Related recipes
🍽️ Serve with...
This bread makes delicious sandwiches! Try it with -
📞 The last word
This country white bread is a classic recipe that you'll use again and again!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Honey Buttermilk Bread
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 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
- ⅓ cup honey
- 1 teaspoon kosher salt, if using table salt use ¾ teaspoon
- ¾ teaspoon baking soda
- 6 cups bread flour, you 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 45 minutes, 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 foil if they brown too fast.
- Remove from oven and brush top of the loaves with melted butter. Place on cooling rack.
- Allow to cool in pans for 10 minutes.
- Gently run a knife around the edge between the bread and the pan to loosen it.
- 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 called for in the recipe. Weather and climate can affect your ingredients - humidity will often mean you'll need at least an extra ¼ cup or so of flour. If you bake bread on a rainy day it will rise higher than on a clear one due to air pressure!
- Make sure all ingredients are at room temperature.
- Use yeast that is within the sell by date. If your bread dough isn't rising well it could be that the yeast is too old..
- Make sure your liquids are not more than 110F. Check with a insta-read thermometer. If the liquids are too hot the yeast will die.
- Be sure to fully knead the dough. It develops the flavor and texture - and will take 8 to 10 minutes by hand.
- Grease the top of the dough before rising.
- Let the dough rise in a warm spot.
- If you feel the bread gets too brown at 375f bake at 350 f.
- Cool the baked bread in the pan for 10 minutes then turn out to finish cooling.
- Brush the loaves with butter while still hot and then cover with a clean tea towel while cooling for soft crusts.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
This recipe has been undated from the original 2008 version to improve reader experience. Last updated June 26, 2022 for more information and better instructions.
Kathleen Nelson says
This recipe is so helpful! I'm so grateful for it. I make this really often, and has NEVER EVER failed! This website is extremely helpful and easy to follow. Thank you from El Paso, Texas!
~Kathleen Nelson
Pam says
Let me state that this recipe is very forgiving AND very delicious! I was interested in using my bread machine but I was distracted and did not 1/2 the recipe. So I decided I would use the bread machine to make the dough. After going through 2 kneading cycles I realized I must have not measured out the 6 cups of flour as the dough was very wet. I turned off the machine to start it over after adding another cup of flour. So it went through 2 more kneading cycles. Yikes! It looked great when I took it out of the machine but after putting it in a bowl and waiting for it to rise, it didn’t appear that it had grown like it should. I figured I didn’t have anything to loose so I continued the process. I really felt like it was a lost cause after leaving it in the bread pans and only noticed a slight rise. I decided to bake it up anyway and was so glad I did! If I can do all that and still have it turn out fantastic I have to let everyone know!
Gail Fredericks says
Hi! Just made this bread today! I love this recipe!!! Dont remember where I found it but I have pinned it and have been making this recipe for several years!!! its my go-to!!!!!
Thank you for such a great recipe! Just now reading your email about using it in various ways really
piqued my interest. Tonight I made it into garlic bread but I think i will try the hamburger buns!!!!
Thank you so much for the inspiration! My family thanks you as well!!!!!
Maria says
Can I omit the salt in the recipe. I have not found any white low sodium breads only wheat which I can’t have. Thank you Marye
Marye says
Yes you can. 🙂
Fannie Porter says
I love this recipe.
Falcon Michaels says
Oh my word, this is the best honey buttermilk recipe that ive tried to date!!!!
Donna says
Can you use quick rise yeast?
Marye says
Yes you can, Donna!
Karen says
Well, with the 100% whey replacement of buttermilk and water, it came out beautiful. I just pulled them from the oven. I did bake them in metal pans but next time will try glass. They came out beautiful. Too hot for a taste test but will let you know. Thanks for the recipe!
Karen says
Can I use metal bread pans? I made mozzarella cheese yesterday and want to use the whey, can I use this 1:1 replacement for buttermilk and water? Thanks
Marye says
Yes you can use metal pans. 🙂 I don't know about the whey.
Beth says
I made this bread yesterday. Followed all instructions except used a little less honey. It was just what I was looking for! It’s really very good, but in taste and texture. I will definitely make this bread again!
judith judge says
can you use instant yeast
Marye says
Yes. 🙂
Carolyn says
I've been looking for a good recipe for raisin/cinnamon bread, there isn't anything better than home made bread. Thanks for the recipe 🙂
FALLON says
For many years I was not brave enough to attempt bread making. A few years back I found this recipe and decided to go for it. It is easy to make and a huge hit at our house. It never lasts long. It is so good my son had asked me to make it for his teacher, which I did often and she loved it. I make the recipe as is and is absolutely wonderful. I am making more today and will make one of the loaves into rolls. Can't wait! Thank you for sharing your delicious recipe!
Tim Jenkins says
It’s Thanksgiving, and your recipe comes out again! It’s has become an essential part of our dinner. This is a straightforward recipe with no changes needed, as it is a very forgiving dough. Thanks so much for putting this out for the rest of the world to enjoy. Once made, this bread won’t be around long enough to cool, let alone go stale. I’m excited every time I make it. The smell is amazing when the yeast, honey, and buttermilk are all working together.
This deserves a 10 out of 5 stars!
Diane Russell says
This really was a simple and fast bread. Had fun making it but even more fun eating it.
Jessie says
If leaving overnight in fridge, cut down yeast by a 1/4 (so 3/4 tbs, if you can manage it). I do no-knead bread quite often and we use less yeast than usual bread.
Marye, your recipe sounds lovely! I'm going to make it with my no-knead method. First, because I don't have a mixer, and second, because I can't knead due to illness. I'll post how it goes. I absolutely love breads with honey!
Rachel Grawrock says
My favorite bread to make! So delicious and hard to keep around very long ??
Sharon says
Thank you for the recipe! Made it last night! Baked for 40mins at 350F. Made 1 normal loaf and 2 more smaller ones. The crumb is lovely and the smell and feel of the dough was amazing. My question is whether there is a slightly bitter aftertaste? Is that because of the baking soda? I did leave the dough in the fridge for abt 24hrs for the bulk fermentation due to lack of time. I used metric measurements and weighedmy ingredients using a scale.
Pam says
Had this delight bread tonight with dinner. Absolutely delicious, my family and I love this recipe. Thanks for sharing.
Kathy says
I haven’t made this but planning on it over the weekend.
How long will this bread stay fresh? Can I freeze it
And it will still be good after thawing?
Marye says
Homemade bread only stays fresh a couple of days. You can freeze it... what I like to do is slice it, put parchment paper between the slices and freeze... that way I don't have to thaw the whole thing.
Kathy says
Sorry for all the questions but when I’m trying something new I try to do my research. I read (after I messaged you) that it is better to freeze the dough after the first rising in the pan. What do you say? Also could you leave the dough in the fridge overnight?
Marye says
It is best to freeze after the first rise, thaw overnight,shape it, and let it rise again before baking. You can leave the dough in the fridge overnight and it's fine - you might just add a pinch more yeast and sugar.