Honey Buttermilk Bread

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Quick Post: Plush interior, nice chew, light, with a dark crust; and great for egg sandwiches! Thanks for reading, enjoy!

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…and look: toasty perfection 🙂

Honey Buttermilk Bread – adapted from Restless Chipotle

** makes two – 8 x 4 inch loaves **

  • 2 1/4 tsp. yeast
  • 1/4 cup warm water
  • 2 cups warm buttermilk
  • 1/3 cup honey
  • 1/4 cup butter, melted and cooled
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 5 – 5 1/2 cups white bread flour ( 635 grams – 698 grams)

Directions –

Combine 5 cups of bread flour along with the other dry ingredients inside your standing mixer bowl. Pour the liquids over top and mix until it forms a shaggy dough. Knead on low speed for 5 minutes, adding remaining flour 1 tablespoon at a time if needed. When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.

Place in greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours. Punch down and form into two loaves. Place in prepared loaf pans, lightly cover with plastic wrap and allow to rise for 45 minutes.

Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast. Remove loaves from oven and brush with melted butter. Turn out and cool completely on a rack. Cover the loaves if you want soft crusts.

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4 thoughts on “Honey Buttermilk Bread

  1. Pingback: Simple Amish White Bread | Mom-Makes...

  2. heyy!!
    I tried this recipe of the Honey Buttermilk Bread.
    Took half the quantity of everything, since I wanted to try out 1 loaf only.

    I faced a couple of issues, kindly help me out with these…
    Firstly when i mixed all the ingredients, the dough was quite sticky, due to which i had to add more flour.
    Secondly I made the buttermilk by taking a cup of milk and adding a tbsp of vinegar… is this the only way ? since my final product was a little sour.
    Thirdly, the loaf did rise beautifully while in the oven and was soft initially, however within a couple of hours (2-3Hrs) it became dense and shrunk a little in height.
    The toasts this morning were not that pleasant 😦
    Is there something I am doing wrong.

    I am from India and it is difficult to find Bread Flour here. I mainly always use All Purpose Flour. Is that the reason for a dense, non-fluffy loaf?

    Kindly suggest … will be looking forward 🙂

    Cheers

    • I’m sorry that your bread didn’t turn out like you hoped it would! I think the first problem might have been dividing the recipe in half. Baking is a science and when you make modifications to the original, it may not turn out as intended. I would recommend baking the normal batch, and freezing one loaf – bread freezes and thaws really well with no noticeable changes. The all-purpose flour has less protein in it than bread flour, so normally the loaves would bake up lighter and softer. Also, stickiness is normal in a dough with so much liquid – not to mention the honey. You want the dough to be slightly tacky. If too much flour is added, the resulting bread will be dense and crumbly. I hope this helps, Lisha! 🙂

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