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 undated from the original 2008 version to improve reader experience. Last updated June 26, 2022 for more information and better instructions.
Taylor says
Can I leave the dough to rise overnight in the fridge?
Marye says
yes! 🙂
Amy says
Turned out perfectly the first time, and I am not an expert cook! It was actually kind of fun to make. My husband LOVED it!
Mayra Fernandez says
Over 40 years ago Mormon friends sold me a mill and stand-up blender and I made whole wheat bread to my heart's content and that pf my then eleven children (four adopted). My oldest, Greg, 9, whispered "Mom, you can sell these. Don't give them away." I was appalled. Today Greg is a multi-millionaire!
At age 59 and single, I adopted five more but became lazy in the kitchen because I had a nanny.
Now at age 79 I'm in the process of a foreign adoption (a teen Roma girl from Bulgaria) because here they say I'm too old. But it costs way over $50,000 so I'm following Greg's advice and will be selling them to friends. So I want to use your recipe which is similar to my original one without the ginger and buttermilk.I'll be using almond milk at first since I'm vegan. PS I'm in excellent health. Have all my body parts.
Lyssa says
You GO MAYRA!! Good for you and what great fortune for the lucky girl who you plan to adopt! You are truly an Angel on earth, if only we could multiply you!! I just love what you have done and what you are continuing to do, only YOU KNOW how old you truly are. If you feel that you have what it takes to care for and love this dear girl, I’m sure she will feel so very blessed to have been found by you!! Take care sweet, loving Mother to so many, I wish you all of the very best! Oh, and excellent work on the children you’ve already raised, look at Greg, he had a great upbringing, I’m sure! Much love, Lyssa from CO
Carol says
Hi!
I tried this recipe this weekend. It came out beautifully, but all I could taste was an overwhelming honey flavor (maybe the honey from our local beekeeper is stronger flavored than other honeys?). While I like a touch of honey, I didn't like only being able to taste honey. I'm trying to determine for the next batch whether to just leave the honey out or find a milder flavored substitution. I was concerned that if I left it out completely that it would alter the liquid/dry ingredients ratio too much. What are your thoughts? Leave out? Suggestion for a substitution?
Thank you,
Carol
Marye says
That must be a very dark honey! You could cut it in half if you want. If the deep honey flavor bothers you you could also use a clover or wildflower honey.
Carol says
Thank you. It is a darker honey. I'll try it with half. Also, I'll try to find a lighter honey. My son loved the deep honey flavor, but it was overpowering to my palate. The bread came out perfectly though. Instructions were spot on. Thanks for a great recipe!
Donna says
I had to try your recipe because I had bought too much buttermilk.... it turned out fantastic!!!!Husband said the best ever!
Thank you
Robin Wilson says
I am a little confused about the amount of yeast. It says one tablespoon or one packet of yeast. However, the yeast packets are 2 .25 teaspoons of yeast. So which is it? Thanks!
Marye says
I use a packet if I have it ... otherwise I use a tablespoon. If you would prefer to use less that's fine.
Jessica Farmer says
Hi Marye,
Can this recipe be cut in half to only make 1 loaf?
Thanks,
Jessica
Marye says
Sure. 🙂
Laura says
Please explain why you add ginger to this recipe?
Marye says
It activates the yeast.
Alisha says
Is the ginger noticeable? If it is can it be omitted?
Marye says
No it is not. It helps activate the yeast.
Laura says
Can you use Sour Dough Starter if or this recipe?
Marye says
I've never tried.
Chrystal says
This looks amazing! Can I use a food processor instead of a mixer? Thank you 😊
Marye says
I've never tried.
Clive says
Greetings from Johannesburg,South Africa, Marye
Your buttermilk bread looks lovely. Can I use whole-wheat flour, instead of normal flour?
Many thanks, Clive
Marye says
You can! However, this cracked whole wheat bread recipe is made specifically with buttermilk and whole wheat so you might want to try it instead -https://www.restlesschipotle.com/buttermilk-honey-cracked-wheat-bread/
Kenneth Burgett says
I am hesitant about the ginger. How much does it impact the flavor? Does it serve any other purpose?
Marye says
It activates the ginger - does not add flavor.
Bonnie says
I tried this recipe today.
The baking soda in the buttermilk kinda got away from me. Just a warning to others to get ready for a quick pour into the mixing bowl.
I baked 1 loaf and a round cake pan with 8 dinner rolls.
The rolls are beautiful and the bread loaf sank.
But it will still taste great.
Tops of both bread and rolls got pretty brown.
Perhaps the oven temp needs to be 365 not 375.
Sandi says
Can’t wait to try my first loaf. Thanks.
Sherry says
This is a great recipe for white bread. I get rave reviews. I have always made this as written but today I’m substituting 1 1/2 cups for whole white wheat. I mill my wheat very fine. Thank you for this recipe.
Barbara Dawn says
9x14 is a cake pan. A 1.5 quart pan is just under 4x12.
Barbara Dawn says
Or, no, my dimensions are wrong too (didn't think it through!) -oops. Maybe 5x9? Either way, for novice bakers, it would be nice to correct the dimensions in the recipe. Following the recipe was easy, it's well written.
My dough is rising now, and I'm excited to try the finished loaf!
Marye says
9x5 - yep.
Dana says
I assume you meant to say bread pans are 9 x 5 inches....
I am so anxious to try this recipe, sounds good !!!
Marye says
Yes! Sorry.
Sue S Ptacek says
9 x 14 pan? For bread? That is enormous! Please let me know if this is right.
Marye says
It's a standard size, 1.5 quart bread pan.
Linda says
What a great recipe. I would like to know long to bake the bread using smaller pans thanks
Marye says
It depends on how small. I'd start checking it after 15 minutes.
Barbara says
The article says that bread machine instructions are included, but I’m not seeing them...can you add that?
Thanks in advance!
Marye says
HiBarbara - if you'll look at the links just under the first image the bread machine instructions link is about the 5th one down. Click on that and it will take you right to them. Hope this helps.
AUDREY TUCKER says
This has become my favorite white bread recipe. Absolutely great. I took half the dough and made it into rolls for Thanksgiving and they were just as good. Just baked the other half as normal in a bread pan.