Buttermilk Honey Yeast Bread with Soft Tender Crumb

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 12 slices)
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 15 minutes (includes rising and cooling)

Quick Ingredients

• 3/4 cup (180 g) buttermilk, warmed to 105–110°F (41–43°C)
• 1/3 cup (113 g) honey
• 2 1/4 tsp (7 g) active dry yeast
• 1 large egg (50 g), room temperature
• 3 tbsp (42 g) unsalted butter, melted and cooled slightly
• 3 1/4 cups (390 g) all-purpose flour
• 1 1/2 tsp (9 g) fine salt
• 1 tbsp (14 g) unsalted butter (for finishing)
• 1 tbsp (21 g) honey (for finishing)

Do This

• 1. Bloom yeast: mix warm buttermilk + honey + yeast; rest 8–10 minutes until foamy.
• 2. Mix dough: stir in egg and melted butter; add flour and salt; mix until shaggy.
• 3. Knead 8–10 minutes until smooth and elastic.
• 4. First rise: cover and rise 60–90 minutes at warm room temp until doubled.
• 5. Shape: form a tight loaf, place in greased 9×5-inch pan; rise 45–60 minutes until domed.
• 6. Bake at 350°F (177°C) for 33–38 minutes to 190–195°F (88–91°C) internal.
• 7. Brush with honey-butter, cool 1 hour, slice.

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Why You’ll Love This Recipe

• Soft, tender crumb: Buttermilk and butter make the bread plush and sliceable.
• Gentle sweetness: Honey adds warmth without turning the loaf into dessert.
• Approachable yeast bread: Straightforward steps with clear visual cues for rising.
• Great for toast and sandwiches: Slight tang, subtle honey flavor, and a beautiful golden crust.

Grocery List

• Produce: None
• Dairy: Buttermilk, unsalted butter
• Pantry: Honey, active dry yeast, all-purpose flour, fine salt

Full Ingredients

For the Dough

• Buttermilk: 3/4 cup (180 g), warmed to 105–110°F (41–43°C)
• Honey: 1/3 cup (113 g)
• Active dry yeast: 2 1/4 tsp (7 g)
• Egg: 1 large (50 g), preferably room temperature
• Unsalted butter: 3 tbsp (42 g), melted and cooled slightly
• All-purpose flour: 3 1/4 cups (390 g), plus a little extra for the counter if needed
• Fine salt: 1 1/2 tsp (9 g)

For the Pan and Finish

• Unsalted butter (for pan): 1 tsp (about 5 g), softened (or use nonstick spray)
• Honey-butter finish: 1 tbsp (14 g) unsalted butter + 1 tbsp (21 g) honey, warmed together

Step-by-Step Instructions

Step 1: Warm the buttermilk and bloom the yeast

Warm the buttermilk to 105–110°F (41–43°C). If you don’t have a thermometer, it should feel warm but not hot on your wrist. Pour it into a large mixing bowl.

Whisk in the 1/3 cup (113 g) honey until dissolved, then sprinkle the 2 1/4 tsp (7 g) active dry yeast over the surface. Let stand for 8–10 minutes, until foamy and fragrant. (If it doesn’t foam, your yeast may be inactive or the liquid may have been too hot or too cold.)

Step 2: Add the enrichments and start the dough

Whisk the 1 egg into the yeast mixture, then whisk in the 3 tbsp (42 g) melted butter.

Add about half of the flour and stir with a sturdy spoon until it looks like thick batter. Add the remaining flour and the 1 1/2 tsp (9 g) salt, then stir until a shaggy dough forms and most dry flour is absorbed.

Step 3: Knead until smooth and elastic

Turn the dough out onto a lightly floured counter. Knead for 8–10 minutes, adding only a light dusting of flour if the dough is sticking excessively. The dough should feel soft, slightly tacky, and elastic.

A good cue: when you press a finger into the dough, it should slowly spring back. If the dough tears easily, keep kneading for another minute or two.

Step 4: First rise until doubled

Lightly oil or butter the mixing bowl, place the dough inside, and turn it once so the top is lightly coated. Cover tightly with plastic wrap or a damp towel.

Let rise at warm room temperature (around 75–78°F / 24–26°C) for 60–90 minutes, until doubled in size. Rising time depends on room temperature; go by the look rather than the clock.

Step 5: Shape a tight loaf and prep the pan

Grease a 9×5-inch loaf pan with about 1 tsp (5 g) softened butter (or use nonstick spray).

Gently punch down the risen dough to release large air bubbles. Pat it into a rectangle about the width of your loaf pan. Starting from a short end, roll it up tightly into a log, pinching the seam closed. Tuck the ends under for a neat shape.

Place the loaf seam-side down in the prepared pan.

Step 6: Second rise until nicely domed

Cover the pan lightly (plastic wrap works well; leave a little room for expansion). Let rise for 45–60 minutes, until the dough crowns about 1 inch (2.5 cm) above the rim at the center.

While the dough is finishing its rise, preheat the oven to 350°F (177°C) with a rack in the center.

Step 7: Bake until golden and fully cooked

Bake at 350°F (177°C) for 33–38 minutes, until deep golden brown. The most reliable doneness check is temperature: the center of the loaf should read 190–195°F (88–91°C) on an instant-read thermometer.

If the top is browning too quickly near the end, loosely tent with foil for the last 8–10 minutes.

Step 8: Brush with honey-butter and cool before slicing

Immediately after baking, carefully turn the loaf out onto a rack. Warm together 1 tbsp (14 g) butter and 1 tbsp (21 g) honey, then brush it over the hot loaf for a soft, glossy crust and extra honey aroma.

Let the bread cool for at least 1 hour before slicing. Cutting too soon can make the crumb gummy, even if the bread is fully baked.

Pro Tips

• Use temperature, not guesswork: Keep the buttermilk at 105–110°F (41–43°C) to wake up the yeast without harming it.
• Don’t over-flour: A slightly tacky dough bakes up softer. Add flour only as needed during kneading.
• Proof by the pan: For the second rise, wait until the dough domes about 1 inch above the rim for a well-shaped loaf.
• Check doneness internally: Pull the loaf at 190–195°F (88–91°C) in the center for a fully set crumb.
• Cool completely for clean slices: This bread is very tender; cooling helps it slice beautifully.

Variations

• Whole-wheat honey buttermilk bread: Replace 1 cup (120 g) of the all-purpose flour with 1 cup (120 g) whole-wheat flour. Add 1–2 tbsp (15–30 g) extra buttermilk if the dough feels dry.
• Honey-oat topping: Before baking, brush the risen loaf lightly with buttermilk and sprinkle with 2 tbsp rolled oats for a rustic look.
• Dinner rolls: Shape into 12 rolls (about 60–65 g each). Bake at 375°F (190°C) for 15–18 minutes.

Storage & Make-Ahead

Room temperature: Store the cooled loaf in a bread bag or airtight container for up to 3 days. For the softest crumb, keep it sealed once fully cool.

Freezer: Wrap the whole loaf (or individual slices) tightly in plastic wrap, then foil. Freeze up to 2 months. Thaw slices at room temperature or toast from frozen.

Make-ahead tip: You can mix and knead the dough, then let it rise in the refrigerator overnight (up to 12 hours). The next day, bring it to room temperature for about 45–60 minutes, shape, and proceed with the second rise.

Nutrition (per serving)

Approximate per slice (1/12 loaf): 190 calories, 5 g protein, 33 g carbs, 5 g fat, 9 g sugar, 300 mg sodium. Values vary by brand and measuring method.