To make this recipe, you’ll need a stand mixer with dough hook (or a large mixing bowl and strong hands for kneading), measuring cups and spoons, a thermometer (optional, for checking water temperature), a loaf pan, a whisk, and a clean kitchen towel for rising.
Use fresh yeast for best results, and make sure your liquids are warm—not hot—when adding yeast to help it activate without killing it. Let the dough rise in a warm, draft-free place until doubled in size. Don’t rush the process—the slower rise gives better flavor and texture.
Ingredients
1 cup buttermilk, warmed to about 110°F
1/4 cup warm water
1/4 cup honey
2 1/4 teaspoons active dry yeast (1 packet)
3 tablespoons unsalted butter, melted and slightly cooled
3 to 3 1/2 cups all-purpose flour
1 teaspoon salt
Directions
In a large bowl or stand mixer, combine the warm water, warm buttermilk, and honey. Sprinkle the yeast over the top and let sit for 5 to 10 minutes until foamy. Add the melted butter, salt, and 3 cups of flour. Mix until a shaggy dough forms. Knead with the dough hook (or by hand) for 8 to 10 minutes, adding more flour as needed until the dough is smooth and slightly tacky but not sticky. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 to 1.5 hours or until doubled in size. Punch down the dough, shape into a log, and place in a greased 9×5-inch loaf pan. Cover and let rise again until the dough crowns over the top, about 30 to 45 minutes. Preheat the oven to 350°F and bake for 30 to 35 minutes until golden brown and hollow-sounding when tapped. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Additional Tips or Variations
Brush the top with melted butter after baking for a soft crust. You can substitute maple syrup for honey if desired. Add oats, sunflower seeds, or herbs for a more rustic version. Whole wheat flour can replace up to half the all-purpose flour for a heartier loaf.