Buttermilk Bread

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½ cup water (120ml)

2 pkg. yeast (14g)

1 cup buttermilk (240m)

4 tsp. honey (20ml)

2 tbsp. butter, room temperature (28g)

56 cups bread flour (625g-750g)

2 tsp. salt (8g)

Vegetable oil for greasing bowl

Flour for dusting

Butter for greasing pan


Pour the water into a large bowl and stir in the yeast. Allow to proof for about 4 minutes. Add the buttermilk, honey, butter, salt and 5 cups of the flour. Stir to combine well until you have a firm dough. 

Flour a board with a portion of the remaining flour. Place the dough on the floured board and knead with your hands for 10 minutes, adding more flour as needed when the dough gets sticky.*

Grease a clean bowl with vegetable oil and place the kneaded dough in the bowl, turning once or twice to coat the dough. Cover with a clean towel and place in a warm environment. Allow the dough to rise until doubled in volume about 1 hour. 

After the first rise, punch down the dough. Grease a  9”x 5” x 2.5” (22.8 x 12.7 x 6.35cm) loaf pan with the extra butter. Fold the dough a few times by hand and place in the buttered loaf pan. Cover with the clean towel and place in a warm environment until dough is doubled in bulk. Meanwhile preheat your oven to 375°F (190°C).

Remove the towel and place the risen bread loaf in the oven bake for 35-40 minutes until the bread is golden brown and sounds hollow when tapped. Cool completely before slicing.


*You can also knead with the dough hook attachment of your electric mixer for 3-4 minutes. Knead in enough of the remaining flour so that the dough is smooth and not sticky.