Bread Machine Honey Buttermilk Bread Recipe

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Is there anything more comforting than the smell of freshly baked bread wafting through your home? We think not! Meet your new go-to recipe: Honey Buttermilk Bread made effortlessly in a bread machine. This isn't just any bread, though. It's a delightful mix of buttermilk and honey, resulting in a loaf that's tender, slightly sweet, and oh-so-satisfying. And the best part? You don't need to be a seasoned baker to pull this off. The bread machine does most of the work for you!

The origins of this bread are humble and heartwarming. Buttermilk and honey have been staple ingredients in kitchens for centuries. Farmers, in an effort to minimize waste and maximize flavor, often combined leftover buttermilk from butter-making with honey from their beehives to create a bread that was both economical and delicious. This tradition has been passed down through generations, and today, we're lucky to have this recipe that brings a bit of history into our modern kitchens.

Now, let's talk about the ingredients. The buttermilk in this recipe contributes to the bread's soft texture, while the honey adds a touch of natural sweetness. And don't forget the sesame seeds—they add a subtle crunch and a sprinkle of nutrition. From start to finish, this bread is a winner.

So, are you ready to bake some history? Grab your bread machine and let's get started on this Honey Buttermilk Bread. It's a slice of the past, made effortlessly in the present, and enjoyed with all the comforts of home. Enjoy!

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INGREDIENTS:

Selecting the Right Bread Flour: Choose a bread flour that has a protein content of about 12-14%. This will help create a dough with good elasticity and chewiness. Brands like King Arthur and Bob's Red Mill are known for their high-quality flours. If you are unable to find bread flour, you can substitute with all-purpose flour, but the texture of the bread may be slightly different.

Selecting Honey: Choose a raw, unprocessed honey as it will provide the most flavor and nutrients. Lighter honeys, such as clover or orange blossom, work well in this recipe as they have a mild, floral flavor. Avoid using buckwheat or other dark honeys as they have a more robust flavor that can overpower the bread.

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Choosing Buttermilk: Opt for full-fat buttermilk for a richer flavor. Brands like Organic Valley or Kalona Supernatural offer high-quality buttermilk. If you can’t find buttermilk, you can make a homemade version by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk. Stir and let it sit for about 10-15 minutes until it thickens slightly. This mixture will provide the necessary acidity to the bread but may result in a slightly different texture.

MAIN STEPS:

Alternative Methods: This recipe if very very simple, the machine will basically do everything for you. But if you don’t have a bread machine, this bread can also be made by hand or with a stand mixer. Combine the ingredients in the same order, knead the dough until smooth and elastic, then let it rise in a warm place until doubled in size. Shape into a loaf, apply the egg wash and sesame seeds, and bake as directed. This method will require more time and effort but can yield similar results.

SERVED WITH:

Starter: Baked Camembert (France): A wheel of Camembert cheese baked until it's soft and gooey inside. The sweetness of the honey buttermilk bread will complement the richness of the cheese.

Side Dish: Roasted Vegetables (Global): A mix of seasonal vegetables roasted with olive oil, herbs, and spices. The sweetness and softness of the honey buttermilk bread will balance the flavors and textures of the roasted vegetables.

Main Course: Grilled Chicken Breast (Global): Boneless, skinless chicken breasts marinated with herbs, spices, and olive oil, then grilled to perfection. The honey buttermilk bread can be used to make a sandwich or served on the side.

Salad: Greek Salad (Greece): A refreshing salad made with tomatoes, cucumbers, olives, feta cheese, and a simple olive oil and lemon dressing. The honey buttermilk bread will be a great accompaniment to mop up the dressing.

Dessert: Berry Compote (Global): A mix of seasonal berries cooked with sugar and lemon juice until they break down into a sauce-like consistency. The honey buttermilk bread will be a perfect base for the compote.

Cake: Chocolate Cake (Global): A rich and moist chocolate cake. The sweetness and softness of the honey buttermilk bread will complement the richness of the chocolate.

Drink: Hot Chocolate (Global): A warm and comforting drink made with milk, cocoa powder, and sugar. The honey buttermilk bread can be dipped into the hot chocolate for a delicious treat.

ALTERNATIVES:

Breakfast: Buttermilk Pancakes (USA): These are fluffy and light pancakes made with buttermilk, flour, eggs, and a touch of honey for sweetness. The buttermilk gives the pancakes a slight tang and makes them tender.

Snack: Honey Buttermilk Biscuits (USA): These are soft and flaky biscuits made with buttermilk, flour, butter, and honey. They are perfect for breakfast or as a side dish for dinner.

Starter: Cheesy Garlic Bread (Italy): A delicious twist on the classic garlic bread, made with the honey buttermilk bread, butter, garlic, and melted cheese on top.

Main Course: Breaded Chicken Cutlets (Italy): Chicken breasts coated with a mixture of flour, eggs, and breadcrumbs, then fried until crispy. The honey buttermilk bread can be used to make the breadcrumbs.

Side Dish: Bread Stuffing (USA): A classic side dish made with cubed honey buttermilk bread, butter, onions, celery, herbs, and chicken broth. It is usually served as a side dish during Thanksgiving dinner.

Dessert: Bread Pudding (UK): A comforting dessert made with cubes of honey buttermilk bread, milk, eggs, sugar, and spices. It is baked until the custard is set and the top is golden brown.

Cake: Honey Cake (Russia): A delicious cake made with honey, flour, eggs, and spices. It is usually layered with a sour cream frosting and decorated with nuts.

HISTORY:

The origins of honey buttermilk bread can be traced back to the ancient practice of using honey and fermented milk products in baking. Honey has been used as a sweetener for thousands of years, while buttermilk, originally a byproduct of butter-making, has been used in baking for its ability to tenderize and leaven the dough.

The combination of honey, buttermilk, and the use of a bread machine is a relatively modern development. The bread machine was invented in 1986 by Panasonic. This made bread making much more accessible to the average home cook, leading to a surge in creative new recipes that combined traditional ingredients with the convenience of the bread machine.

Honey and buttermilk have been staple ingredients in many cultures for centuries. Honey, as a natural sweetener, was widely used in ancient civilizations like Egypt and Greece. Buttermilk, on the other hand, has its roots in dairy farming cultures. In the United States, for example, buttermilk biscuits are a staple in Southern cuisine.

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The popularity of bread machine recipes skyrocketed in the late 20th century as more households acquired bread machines. With this new tool, home cooks started experimenting with various ingredients and recipes. Honey buttermilk bread, with its soft, tender crumb and slightly sweet flavor, quickly became a favorite.

Many people enjoy making this bread at home because it requires minimal effort and produces a delicious and flavorful loaf of bread. It is also a versatile bread that can be enjoyed on its own, toasted with butter, or used for sandwiches.

TIPS:

Properly Activate the Yeast: Ensure that the yeast is properly activated before adding it to the mixture. This can be done by dissolving it in warm water (110°F or 45°C) with a pinch of sugar. Wait for it to foam up, which usually takes around 5-10 minutes.

Let the Dough Rest: Once the dough is formed, allow it to rest for about 10-15 minutes before shaping. This will make it easier to handle and shape.

Add a Sponge: Make a sponge with part of the flour, water, and yeast, and let it ferment for a few hours or overnight before adding the rest of the ingredients.
Method: Mix half of the flour, water, and all of the yeast in a bowl. Cover with a cloth and let it sit at room temperature for 2-4 hours or in the fridge overnight.

Use Diastatic Malt Powder: Add a small amount of diastatic malt powder to the dough. This will enhance the yeast activity, improve the dough handling, and give a better crust color.
Method: Use about 0.5-1% of the flour weight. For this recipe, it would be about 0.16g to 0.32g of diastatic malt powder.

Try an Autolyse: Before adding the salt and yeast, mix the flour and water and let it sit for about 20-30 minutes. This helps the flour to fully hydrate and can improve the texture of the bread.

Ingredients:

Conversions and Servings: Cups (1 Loaf • About 1lb / 450g) Cups (1 Loaf • About 1.5lb / 680g) Cups (1 Loaf • About 2lb / 905g) Cups (1 Loaf • About 2.5lb / 1130g) Cups (1 Loaf • About 3lb / 1360g) Cups (1 Loaf • About 3.5lb / 1580g) Cups (1 Loaf • About 4lb / 1810g) Imperial (1 Loaf • About 1lb) Imperial (1 Loaf • About 1.5lb) Imperial (1 Loaf • About 2lb) Imperial (1 Loaf • About 2.5lb) Imperial (1 Loaf • About 3lb) Imperial (1 Loaf • About 3.5lb) Imperial (1 Loaf • About 4lb) Metric (1 Loaf • About 450g) Metric (1 Loaf • About 680g) Metric (1 Loaf • About 905g) Metric (1 Loaf • About 1130g) Metric (1 Loaf • About 1360g) Metric (1 Loaf • About 1580g) Metric (1 Loaf • About 1810g)

Directions:

01 - Begin by placing all the ingredients: Yeast, Flour, Salt, Buttermilk, Butter, Honey, and Water into the bread machine, following the order recommended by the manufacturer.

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02 - Select the basic or white bread setting and choose either light or medium crust.

03 - Use the dough cycle (or dough setting) to shape the bread into a loaf. The machine will only knead the dough for you.


Preparing for Baking:

04 - As you wait, prepare the Egg Wash. About 5 minutes before the end of the cycle, mix the Egg white and Water in a small bowl.

05 - Transfer the dough to a greased baking sheet or loaf pan.

OPTIONAL: If your machine program doesn't allow the Dough to rise, cover with a clean towel and let the dough rise in a warm enviroment for 1-2 hours or until it has doubled in size, in a switched off oven would be great.

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06 - Gently brush the surface of the dough with the prepared Egg Wash.

07 - If you like, sprinkle some Sesame Seeds over the loaf.

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Baking the Bread:

08 - Preheat your oven to 375°F (190°C) and bake the loaf for approximately 25 minutes, or until the bread sounds hollow when tapped lightly on the bottom. Enjoy your freshly baked Honey Buttermilk Bread!

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Notes:

Preparing Ingredients: Make sure the buttermilk is well shaken and at room temperature before using. Also, ensure that the butter is unsalted as the recipe already contains added salt.

Alternative Ingredients: If you don't have buttermilk, you can make a substitute by adding 1 teaspoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for about 10 minutes before using. Also, if you prefer a different topping, you can use poppy seeds or oats instead of sesame seeds.

Storing: Store leftover honey buttermilk bread in an airtight container or resealable plastic bag to keep it fresh. It can be kept at room temperature for up to 2-3 days or in the refrigerator for up to a week. To reheat, place slices in a toaster or warm in an oven preheated to 350°F (175°C) for about 10 minutes.

Freezing: This bread can also be frozen. Wrap the completely cooled loaf in plastic wrap and then in aluminum foil. Label and date the package, and freeze for up to 3 months. To thaw, remove the bread from the freezer and let it sit at room temperature for a few hours. To reheat, remove the plastic wrap and aluminum foil, and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes.

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Written by: Uncut Recipes

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