Honey Buttermilk Bread


This tender buttermilk bread recipe will be your new go-to yeast bread.  It rises beautifully thanks to the bread flour and the honey adds a slight country sweetness.

This tender buttermilk bread recipe will be your new go-to yeast bread. It rises beautifully thanks to the bread flour and the honey adds a slight southern sweetness.

Homemade bread is one of those foods I love to tackle.  I learned over the few years that I have been cooking and baking that yeast bread is one of the easiest things to make, it’s made with items that most people always have in their pantry, and yet always impresses people.  It’s that extra step you take when you are making a homemade meal and your guests can never believe you also made your own bread.  It’s a good feeling!  It is simple to just pay a couple dollars and pick up a loaf at the store to have along with your dinner, but I find it’s one of those things that is worth the little bit of extra effort.  I’ve learned over the years – and am still learning- what is worth it and what is not.  The only catch with homemade bread, of course, is that you need to plan ahead a little when it comes to yeast bread to allow for the time it takes for the dough to rise, etc.   Other than that, piece of  “cake”.

I’m so glad you’re here! Follow along on Pinterest for more inspiration! 

This tender buttermilk bread recipe will be your new best yeast bread. It rises beautifully thanks to the bread flour and the honey adds a slight country sweetness.

This soft buttermilk bread is a white bread that has the perfect amount of sweetness added to it with the subtle flavor of honey.  I find this recipe works best using pure raw honey but you can use whatever you have on hand.  Buttermilk bread has always been one of my favorites as far as both taste and texture go.  The buttermilk just gives it the perfect texture and lightness – you must try it sometime.

Note: this recipe makes two large loaves, so divide it in half if you don’t need that much!  Or freeze the dough and have it on hand when you want to have a taste of this deliciousness again in the near future.

Some other bread recipes from my site you might love:

This awesome buttermilk bread recipe will be your new go-t0 yeast bread. It rises beautifully thanks to the bread flour and the honey adds a littlesweetness.

This soft buttermilk bread recipe will be your new favorite yeast bread. It rises beautifully thanks to the bread flour and the honey adds a slight country sweetness.

Honey Buttermilk Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves, 24 slices
This tender buttermilk bread recipe will be your new go-to yeast bread. It rises beautifully thanks to the bread flour and the honey adds a slight country sweetness.
  • 1 envelope yeast (1 tablespoon)
  • 1 teaspoon sugar
  • ¼ cup warm water
  • pinch of ginger (helps activate the yeast)
  • 2 cups warm buttermilk
  • ⅓ cup honey
  • ¼ cup butter, melted and cooled so that it is warm to the touch but not hot.
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 6 cups white bread flour
  1. Mix the ginger, sugar, yeast, and water together in a bowl and set aside for about five minutes.
  2. Add in the buttermilk, honey, salt, baking soda into the bowl with the yeast mixture.
  3. Add just three cups of the flour and mix that in until smooth. If you use an electric mixer it will take about 5 minutes on low speed.
  4. Add the butter and mix until completely incorporated into batter.
  5. Start to add the rest of the flour, one cup at a time, keeping mixer on low speed as you do this.
  6. When dough starts to pull from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.
  7. Place the dough in a greased bowl, move it around to grease the all sides, cover and allow to rise for 1½ hours.
  8. Punch the dough down and form into two loaves.
  9. Place into two greased loaf pans and grease tops.
  10. Cover the pans and allow to rise for 45 minutes.
  11. Preheat oven to 400F. Bake loaves for 30 minutes, covering tops with foil if they start to brown too fast.
  12. Remove loaves from oven once baked through and brush tops with melted butter.
  13. Allow to cool in pans for 10-15 minutes to make removing them easier.
  14. Turn out and cool completely on wire rack.

Recipe source: restlesschipotle.com

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These are a few of my favorite things: cooking, baking, Broadway musicals, cruises, Disney World, Christmas, thunderstorms, 80's and country music, and my favorite pastime has ALWAYS been baseball. Go Yankees!

45 Responses to “Honey Buttermilk Bread”

  1. October 6, 2014 at 6:26 AM #

    You are right at how easy its to make yeast breads, before I made my first recice that needed to be proved I thought it was alot harder.. and we do have the ingredients in our pantries 🙂 Everytime I word with yeast dough it makes me happy.. its somehow therapeutic 🙂
    Happy week! xoxo

  2. October 6, 2014 at 6:55 AM #

    What an absolutely gorgeous loaf. Buttermilk is a favorite in our house, and yours looks so fluffy! I just want to cut a couple of slices and toast them for breakfast.

  3. October 6, 2014 at 6:57 AM #

    Drooool. That loaf looks so perfect — I can practically taste it!

  4. October 6, 2014 at 9:18 AM #

    Homemade bread is the best!

  5. October 6, 2014 at 9:47 AM #

    What a beautiful loaf of bread, Ashley! I bet this would make a killer french toast (stuffed with Nutella, of course)!

  6. October 6, 2014 at 10:15 AM #

    Oh bread, how I love thee. I can’t wait to try this, Ashely, looks amazing!

  7. October 6, 2014 at 10:38 AM #

    I love the honey and buttermilk in this bread. Homemade bread is simply the best – I just need to learn to develop the patience it takes to wait for the bread to rise! 🙂

  8. October 6, 2014 at 11:14 AM #

    Bread is totally my BFF. I’m loving the ginger and buttermilk in this recipe. I’ll be trying it soon.

  9. October 6, 2014 at 1:23 PM #

    It’s been way too long since I baked some bread and this loaf is gorgeous!

  10. Ginny McMeans
    October 6, 2014 at 2:47 PM #

    Oh, gosh! I love homemade bread and this sounds terrific!

  11. October 6, 2014 at 3:24 PM #

    It looks perfect Ashley!

  12. October 6, 2014 at 3:27 PM #

    Oh my goodness what a beautiful load of bread. Incredible how the buttermilk adds that tenderness and makes the crumb so delicate!

  13. October 6, 2014 at 3:37 PM #

    Beautiful loaf! Love the combination of honey and buttermilk!

  14. October 6, 2014 at 4:41 PM #

    It’s so pretty! I’ll be making one for me and one for mom!

  15. October 6, 2014 at 5:33 PM #

    Wow! Your bread looks so fantastic. I’ve never heard of the ginger trick to help start the yeast. So cool!

  16. patty twiss
    October 6, 2014 at 7:29 PM #

    Looks delish but what kind of yeast did you use?

  17. October 6, 2014 at 8:13 PM #

    Ashley this bread is GORGEOUS!!!

  18. October 6, 2014 at 10:00 PM #

    Home made bread is simply wonderful and Ashley – girl – look at your light and fluffy loaf!!

  19. October 7, 2014 at 1:00 AM #

    I love the smell of baking bread in my kitchen. Golden and beautiful!

  20. October 7, 2014 at 6:45 AM #

    Making your own bread is a good feeling (for me, it’s a great feeling)and it does impress guests or family and friends:)Your loaf is so perfect! You should join our #TwelveLoaves baking group…it’s so much fun!!

  21. October 7, 2014 at 7:33 AM #

    Baking bread in my kitchen has always been my favorite thing to make. Your loaf looks stunning and I love that you added ginger to feed the yeast. I’ve never tried that but I really love the idea!

  22. October 7, 2014 at 9:20 AM #

    Homemade Bread is definitely worth it! This looks to die for, WOW! Pinned!

  23. October 7, 2014 at 12:04 PM #

    Oh boy, I love this. The bread looks so soft and tender! I have never made/had homemade bread made with buttermilk; it’s got to be so good!!

  24. October 7, 2014 at 8:14 PM #

    I think homemade bread is the most beautiful thing….I love the combination of honey and buttermilk here. Pinning!

    • October 7, 2014 at 8:17 PM #

      Thanks for the pin, Kellie!

  25. October 7, 2014 at 10:16 PM #

    Bread is my biggest downfall, especially when it’s homemade! I can almost smell this, and I’d love a giant slice!

  26. Tonette Joyce
    October 8, 2014 at 12:14 PM #

    Lovely recipe! I like that ‘pinch of ginger’!

  27. October 9, 2014 at 12:37 AM #

    Ashley, I swear I can smell it. This looks so good. I’m such a sucker for fresh bread. It has to be hot out of the oven and I will devour it. With loads of butter.

  28. Shirley Gardipee
    January 5, 2015 at 11:20 PM #

    Can you use ordinary flour or does it have to be bread flour?

    • January 6, 2015 at 12:23 AM #

      Bread flour rises better, but all purpose flour can be used.. I just doubt it would rise as high as it should!

  29. Alice
    March 15, 2015 at 11:55 AM #


    can I half the recipe to make one loaf?


  30. Joyce
    May 14, 2015 at 5:11 PM #

    Have you tried making dinner rolls with this dough?

    • May 14, 2015 at 9:13 PM #

      I haven’t but I’m sure it would work just fine! I wouldn’t be able to guess at the baking time though…

  31. Joy
    July 25, 2015 at 9:15 AM #

    Could this recipe work in a bread machine?

    • July 25, 2015 at 12:16 PM #

      I have never done it, but I don’t see why not! Just follow the instructions for your machine. Thanks, Joy!

  32. Joy
    July 25, 2015 at 9:17 AM #

    Would this recipe work in a bread machine?

  33. Heidi
    October 27, 2015 at 10:24 AM #

    What kind of ginger? Fresh?

    • October 27, 2015 at 2:44 PM #

      ground ginger 🙂 Sorry for not specifying.

  34. Teri
    April 30, 2017 at 4:23 PM #

    Can you please provide the nutritional breakdown, as I am prediabetic.

    • April 30, 2017 at 9:46 PM #

      I’m so sorry but I don’t know that information 🙁 I know there are apps where you can type in all the ingredients and it will provide that info. Sorry I couldn’t be of more help!

  35. Sandra Weston
    May 5, 2017 at 10:09 AM #

    If you freeze half the dough, at what point do you freeze it? After the last rise? Or before?

    • May 5, 2017 at 12:48 PM #

      I would do it after

  36. cookinggram
    May 11, 2017 at 8:37 AM #

    I see all the comments but none from those who made it with any post baked comments.

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