Buttermilk Honey Bread

As we all know the winter is already here, snow and low temperatures .. This is the time to bake bread! In my family we usually bake our own breads, clear only in winter, summer going to the store. When I was a child I remember my grandmother into a delicious bread, Buttermilk Honey Bread
And I was looking for a recipe that brings those memories of childhood, I stumbled to the blog Mzkitchen and I gave him a chance to your recipe, I was not wrong! It is very good and tastes so good! So I decided to share with you. Enjoy!

Buttermilk Honey Bread


Recipe from: Mzkitchen

  • 3/4 cup warm water (about 105 to 115 F)
  • 1 Tbsp. of active dry yeast
  • 1 tsp. sugar
  • 1-1/2 cups buttermilk, slightly warmed (do not boil, or it will curdle!)
  • 2 Tbsp. unsalted butter, melted
  • 3 Tbsp. honey
  • 1 Tbsp. sea salt
  • 6-7 cups flour, either unbleached AP or bread


  1. Pour the warm water into the bottom of a large bowl and sprinkle the yeast and the sugar on top to activate the yeast.
  2. Mix together (a fork will work), and let the mixture sit for 10 minutes until foamy.
    In the bowl of a stand mixer fitted with the paddle attachment, combine the buttermilk, butter, honey, and yeast mixture whisking it all together vigorously.
  3. Add the salt and 2 cups of flour. Switch to a dough hook, and mix to combine. Using 1/2 cup at a time, add the remaining flour ( ended up using almost 7 cups of flour).
  4. The amount is going to vary (humidity really affects this), so just relax and go with it! You are looking for a shaggy dough at first.
  5. After about 4 minutes of kneading with the dough hook, the dough should look smooth and springy, and it should spring back when pressed.
  6. It will also pull away from the sides of the bowl into a ball.
    Transfer dough to a greased bowl, turning the dough to grease all sides of it.
  7. Cover bowl with plastic wrap and set aside at room temperature until it doubles, about 1 to 1.5 hours. Again, this will vary greatly by the room temperature in your kitchen, so keep an eye on the dough.
    Thoroughly grease to 9-by-5-inch loaf pans.
  8. Thirty minutes before baking, preheat oven to 375 F.
    Turn dough out onto a floured board and divide. Form each ball into a standard loaf. Cover lightly with plastic wrap, and allow loaves to rise until doubled in bulk, about 30 to 45 minutes.
  9. Place the pans in the center of the oven, and bake for about 45 minutes. After the first 20 minutes of baking, rotate the pans 180 degrees, and continue baking until the loaves are golden brown, and they pull away from the sides of the pan.
  10. Remove the loaves immediately from the pans and allow to cool completely on a cooling rack before slicing.
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