This is an easy and delicious recipe that yields a beautiful loaf with a soft inside and crisp crust. Very similar to the buttermilk bread available at my local bakery for $6. This bread is the feature of some amazing grilled cheese at our local grill and not only will this home made version only take mere minutes of actual cooking time and save you the hefty price tag, your house will smell like milk and honey for hours and hours.
Some bread storage research yielded suggestions of letting the bread sit out for a few hours (or 24 hours for rye bread!) after cooking before baking. and to maintain a crisp crust store cut side down on a cutting board.
*I’ve included instructions here for prepping the dough in a breadmaker and baking the bread in a loaf pan but you could just bake it in the breadmaker too as the original recipe I have adapted calls for.
*I warm my buttermilk in the microwave in a mug for 30 seconds, then stir, then 20 seconds more. You don’t want it too hot as it will kill the yeast or curdle the milk- just above room temperature.
Buttermilk Honey Bread
Makes one 2lb loaf
1 1/4 cup of warm buttermilk*
1 tablespoon of honey
2 tablespoons of softened butter
3 cups of all purpose flour
3 tablespoons of sugar
1 teaspoon of salt
2 teaspoons of yeast
Add all ingredients to breadmaker in order above ( make a little indent in the top for your yeast) and start dough cycle*.
Check 15 minutes into cycle and scrape down anything not mixing in.
After cycle is complete, put dough into greased loaf pan and leave for a few hours to rise until doubled – the picture below shows what mine looked like after rising prior to baking.
Bake 40 minutes at 350 or until golden brown.
See above for cooking and storage instructions.