Buttermilk Honey Bread - #TwelveLoaves - Keep It Simple

Buttermilk Honey Bread Recipe

2014, I've been patiently waiting for you and so have the other bakers of #TwelveLoaves. After the hustle and bustle of this past holiday season, it's time we all get back to simpler times. With this month's theme being "Keep It Simple" I chose to make this recipe for Buttermilk Honey Bread.

The crust on this bread is chewy and firm but not at all tough. The tender interior crumb is light and airy yet has substance and structure. This bread slices beautifully and has a slight tang from the buttermilk and a sweetness from the honey that ordinary white bread doesn't have. When sliced and toasted, you'll feel like you just bit off a little piece of heaven on earth. Amen!

Buttermilk Honey Bread Recipe


3 1/2 teaspoons active dry yeast (1 1/2 packets)
1 teaspoon granulated sugar
3/4 cup warm (to the touch) water (110 degrees)
1 1/2 cups buttermilk *Note - I made my own by adding 1 tablespoon white vinegar to 1 1/2 cups milk
3 tablespoons butter, melted (reserve 1 tablespoon for brushing on bakes loaves)
3 tablespoons raw honey
1 tablespoon salt
6 1/2 cups all-purpose flour

-In a small bowl, dissolve the yeast in the warm water. Add the sugar and allow the mixture to sit and get foamy (about 5 minutes).
-In the bowl of a stand mixer fitted with the dough hook, combine the buttermilk, honey, 2 tablespoons butter and the yeast mixture.
-Add in 2 cups of flour and the salt. Continue to blend with the hook until the mixture is wet.
-Add in the remaining flour and mix with the dough hook on medium speed for 4-5 minutes.
-Remove the dough from the bowl and spray the bowl with cooking spray.
-Place the dough back into the bowl and spray the top with cooking spray.
-Cover the bowl with plastic wrap and place the bowl in a warm place (in the oven with the light turned on is perfect) until doubled in volume, about 1 hour.
-Deflate the dough and divide it into two equal halves.
-Place each half into a 9x5 loaf pan that has been sprayed with cooking spray and form it with your hand into an evenly shaped loaf.
-Allow the loaves to rise again in a warm, draft free place until doubled in volume (about 50 minutes).
-Preheat oven to 375 degrees.
-Bake the loaves for about 30-35 minuted or until nicely golden and they sound hallow when tapped.
-Once baked brush the tops of the loaves with the reserved 1 tablespoon butter.
-Remove the loaves from the pans and allow to cool for about 30 minutes and then you're ready to slice and serve.

There now...I'll bet that got a rise out of you!

The following is a list of the other #TwelveLoaves bakers and their chosen recipes to "Keep It Simple" in January of 2014.


  • Broiled White Free-Form Loaf by Lora at Cake Duchess

  • Buttermilk Honey Bread by Renee at Kudos Kitchen by Renee

  • Country Boule with Spelt and Sourdough by Karen at Karen's Kitchen Stories

  • Crumpets by Felice at All That's Left Are The Crumbs

  • No Knead Bread from Holly at A Baker's House

  • No-Knead Christmas Pudding Cinnamon Rolls by Stacy at Food Lust People Love

  • Pumpkin Bread by Alice at Hip Foodie Mom

  • Soda Bread by Rossella at Ma che ti sei mangiato

  • Sour Cream Drop Biscuits by Renee at Magnolia Days

  • Sweet Potato Fry Bread by Anne at From My Sweet Heart

  • Victorian Milk Bread by Deepti at Bakingyummies

  • Whole Wheat and Molasses Quick Bread by Liz at That Skinny Chick Can Bake

  • If you're a lover of baking bread and would like to join the #TwelveLoaves bakers, we'd enjoy having you bake along with us. Every month there is a new and different "theme" and you can be as creative as you wish with that "theme" in making your bread for the month. The breads can be in the category of quick or yeast and the "*rest* is up to you!  We here at #TwelvesLoaves enjoy *rising* to the occasion each and every month (Bread Bakers Humor) and would love for you to join us!

    #TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.  
    Until we bake again,

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