Wednesday, June 8, 2011

Buttermilk Honey Bread: Take Two

Yesterday, I made bread for the very first time, Buttermilk Honey Bread I found the recipe on The Pioneer Cookbook. The result was delicious if not perfect. The biggest problem was that I substituted the regular white flour that the recipe said to use with whole wheat flour. This made the whole concoction more dense and thus it did not cook all the way through. Alex and I ate it anyways.

Today, I decided to do the recipe again. This time I decided to do the recipe at least ingredients exactly as they are suppose to be, but I changed up the directions. Enter, my big bad KitchenAid Mixer.
Buttermilk Honey Bread 1


  • 1 teaspoon active dry yeast

  • 3 cups flour

  • 1½ teaspoons salt

  • ½ teaspoon sugar

  • 1½ tablespoons honey

  • 1 tablespoon butter (soft)

  • ¾ cup barely warm buttermilk

  • 3 ounces warm water


  • In a large mixing bowl stir yeast until it dissolved in warm water.

  • Then stir in the buttermilk.

  • Sprinkle the flour over the liquid.

  • Make a well in the center of the flour and place the remaining ingredients in the well.

  • Mix on speed 2 until dough clings to hook and cleans the sides.

  • Cover it with a towel and let rise until it doubles in size (about 1 to 1½ hours).

  • Lightly coat a bread pan with butter.

  • Knead dough again, then form into a loaf.

  • Place the dough into the prepared pan and cover with a towel.

  • Let rise for 1 more hour.

  • Then bake at 375ºF for 30 to35 minutes or until the bread is golden brown and cooked throughout.

Buttermilk Honey Bread 2

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