Honey Buttermilk Bread Loaf!

Tender buttermilk white bread with the delicate flavor of honey. The stronger the honey the better the flavor so use pure raw honey, buckwheat or other strong flavor.

2 tsp instant yeast
1 teaspoon sugar
1/4 cup warm water
pinch of ginger (helps activate the yeast)
2 cups warm buttermilk
1/2 cup honey
1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.
1 teaspoon salt
3/4 teaspoon baking soda
6 cups white bread flour



Mix the ginger, sugar,yeast, and water and set aside for five minutes.
Mix buttermilk, honey, salt, baking soda in with the yeast mixture.
Add three cups of flour and mix until smooth. On an electric mixer it is about 5 minutes on low speed.
Mix in butter until it is totally incorporated into batter.
Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed.
When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.
Place in greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours.
Punch down and form into two loaves. Place in greased loaf pans and grease tops.
Cover, and allow to rise for 45 minutes.
Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast.
Remove loaves from oven and brush with melted butter.
Allow to cool in pans for 10 minutes.
Turn out and cool completely on a rack. Cover the loaves if you want soft crusts.

Honey Buttermilk Bread!

Inspiration for this bread: King Arthur Flour Book

Buttermilk Biscuits from Scratch

Buttermilk Biscuits from Scratch:
(a mixed variation of a couple of recipes I found)

4 cups all-purpose flour
2 cups buttermilk OR sour milk (1 3/4 cups milk + 1/4 cup vinegar)
2 tbl baking powder
2 tsp salt
2 tsp sugar
1 tsp baking soda
12 tbl COLD butter sliced thinly

Using KitchenAid Stand Mixer…. add flour, baking powder, baking soda, salt and sugar to bowl, Using whisk attachment, whisk on 2 to blend completely. then, add cold butter, and blend on level 3 or 4 until butter is cut into flour mixture, i set my timer for 5 minutes. When it is done, it should resemble corn meal. Then, change to dough hook, and on speed 2, slowly add buttermilk/sour milk until fully incorporated. Dough will appear not fully done/wet. With dough scraper, scrape from bowl onto a very well floured surface. cover top of dough with additional flour and work with hand, folding dough into third and spreading as you go. I did NOT use a rolling pin, although some people do, working with your hands keeps the dough from being over worked, and builds the flaky layers. Use cutter or (i used a wine glass) and cut circle shapes for biscuits. Bake in a 350 oven for 20-30 minutes until golden brown on top. This made 2 dozen biscuits for under $1!

I made scrambled eggs with chives and bob evens sausage patties to serve with them! But they were also delicious with honey poured over them YUM!

Buttermillk Biscuits