Honey Buttermilk Bread Recipes

BREAD MACHINE HONEY BUTTERMILK BREAD

Steps:

• Gather the ingredients.
• Put all ingredients-yeast, flour, salt, buttermilk, butter, honey, and water-in the bread machine in the order suggested by the bread machine manufacturer. Choose basic or white bread and light or medium crust setting.
• Use the dough cycle and shape the bread into a loaf.
• Place the loaf on a greased baking sheet or in a loaf pan and brush with an egg wash made with 1 large egg white and 2 teaspoons of water. If desired, sprinkle the loaf with sesame seeds.
• Bake at 375 F for about 30 minutes, or until the bread sounds hollow when tapped lightly on the bottom. Serve and enjoy.
• Put all ingredients-yeast, flour, salt, buttermilk, butter, honey, and water-in the bread machine in the order suggested by the bread machine manufacturer. Choose basic or white bread and light or medium crust setting.
• Use the dough cycle.
• Then knead again, adding some flour if the dough is sticky.
• Shape into rolls and allow to rise until doubled in bulk.
• You can use an egg wash and sprinkle with seeds of your choice; sesame, poppy, or caraway.
• Bake at 375 F until lightly browned. Serve and enjoy.

BUTTERMILK HONEY WHEAT BREAD

Steps:

• Combine the yeast, whole wheat flour, all purpose flour, baking soda, salt, honey, oil, and buttermilk into pan of a bread machine.
• If baking in bread machine use medium temperature setting.
• If baking in an oven, use manual or dough cycle to knead dough. Remove from bread maker, and place in a greased loaf pan. Let rise until doubled in size. Bake in a preheated 350 degree F (175 degree C) oven for 25 minutes, or until bottom of loaf sounds hollow when tapped.

HONEY BUTTERMILK OATBREAD

Steps:

• Place the ingredients into the bread machine in the order recommended by the manufacturer. Select the setting for white bread. Press Start.

BUTTERMILK & HONEY BREAD

Steps:

• Lightly spray two small or one large loaf pan with non stick cooking spray or coat with melted butter.
• Set them on a baking sheet and set aside.
• In a kitchen aid mixing bowl, hand whisk the water, yeast and sugar together and let stand for 2 minutes.
• Stir in buttermilk, butter, honey, salt and half the flour.
• Stir with a wooden spoon.
• Fit machine with a dough hook, then kneading, add in more flour as required to make a soft, but firm dough, about 8- 10 minutes.
• Cover lightly with plastic wrap and let rise 45- 90 minutes until doubled in size.
• Gently deflate dough and divide into two or keep as one loaf.
• Shape into oblongs and place in prepared loaf pans.
• Insert loaf pans into a large plastic bag and let rise until doubled in size, about 30-45 minutes.
• Glaze well with a beaten egg.
• (You can also brush loaf with melted butter).
• Preheat oven to 375°F.
• Place breads in oven and bake about 45 minutes until well browned.
• Turn breads out onto a cooling rack and cool well before slicing.

BUTTERMILK HONEY BREAD

Steps:

• In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
• Combine buttermilk, butter, honey and the yeast mixture in a large mixing bowl. Add salt and two cups of the flour. Whisk well to combine. Add the remaining flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees F).
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are golden and the bottoms of the loaves sound hollow when tapped.

FAVORITE BUTTERMILK BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add buttermilk, butter, honey, salt, baking soda, wheat germ and 4 cups flour. Beat until smooth. Gradually stir in enough remaining flour to make a soft dough. , Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; divide into thirds. Divide each portion into thirds; shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Place in a greased 9x5-in. loaf pan. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 350°. Bake 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.

HONEY BUTTERMILK BREAD

Steps:

• 1. Combine in a small bowl: water, sugar and yeast. Let yeast sit until foamy (about 10 min)
• 2. In a bowl (elect mixer with a dough hook or by hand)combine salt, buttermilk, honey, salt & 1/2 the flour. Mix ingredients until well blended and add the rest of the flour, one cup at a time. Mix until dough forms a smooth, slightly stick ball. Knead dough on a floured surface for a few minutes, just until you can shape in into a ball. Don't work to much flour into the dough. It should be firm and slightly sticky. Place in a greased bowl, cover with towel, to rise until double in size (about 1 hour).
• 3. Punch down and divide into two equal parts. Let rest for 2 minutes. Dinner rolls: Shape into rolls. Makes 20 to 24 rolls. Place well spaced on a baking sheet (greased). Cover and let rise until almost doubled, 40 minutes. Bake 20 minutes, until well browned. Loafs: Shape into loafs. Place into a greased loaf pan. Cover and let rise until almost doubled, 40 minutes. Preheat oven: 375 degrees---Convection Bake: 350 degrees Beat egg slightly and carefully, brush tops of bread.
• 4. Bake 45 minutes, until loaf is browned and sounds hollow when tapped. Cover loaf with aluminum foil if top appears to be browning to quickly. Let cool for 30 minutes before slicing. *Real Buttermilk has a better flavor in this recipe. This makes 2 large loafs of bread. I have never made the rolls.

BUTTERMILK HONEY BREAD

Steps:

• 1. Combine 1/2 cup of warm water, yeast, and a pinch of sugar in a small bowl. Stir to dissolve yeast, and let sit for approx. 10 minutes or until foamy.
• 2. In a large mixing bowl, combine the remaining warm water, buttermilk, melted butter, honey, and salt. Add the yeast mixture and stir until combined.
• 3. Add 2 cups of flour and mix well. Continue to beat the mixture for 2 minutes or until smooth and creamy.
• 4. Add additional flour in 1/2 cup increments, stirring well after each addition, until the dough holds together and starts to pull away from the sides of the bowl.
• 5. Switch from paddle attachment to the dough hook. Knead in the remaining flour adding a few tablespoons at a time, until smooth and the dough no longer sticks to your finger when touched. Continue to knead for approximately 5 minutes.
• 6. Lightly grease a large bowl. Place the dough in the bowl, turning to coat.
• 7. Cover bowl with plastic wrap or towel. Let the dough rise at room temp until doubled, about 1 and 1/2 hours.
• 8. Turn dough out onto a work surface and divide in half.
• 9. Grease 2 loaf pans (9x5) with butter and set aside. Form loaves, I usually roll them out on a floured surface, and roll tightly. Place each loaf seam side down in the pans.
• 10. Cover loosely with plastic wrap or a towel.
• 11. Allow to rise at room temp until doubled again; about 30 minutes.
• 12. Preheat oven to 350 degrees. Bake 40-45 minutes or until loaves look deep golden brown.
• 13. Cool slightly and remove from pans. Cool on a wire rack.