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Meet Beth

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local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind. It’s about nesting abroad & finding the exotic in the everyday. Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.

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Table of contents

  1. Cook
  2. Wander
  3. Dwell
  4. Slow-Living
  5. Motherhood
  6. Sustainability
  7. Wardrobe
  8. Health and Beauty

Most Popular Posts

  1. 35 Baby Travel Tips | Infant to 1-Year-Old + Minimalist Baby Packing List
  2. Chocolate-Dipped Pistachio Shortbread + A Giveaway
  3. Wander Guide | The Essential Paris Travel Guide & Map
  4. Gathering from Scratch | A Workshop Retreat in the Shenandoah Valley Part 2
  5. Cardamom + Rose Iced Latte / Japanese Ice Coffee

Insta-Milk

A long time ago in a different life (or at least i A long time ago in a different life (or at least it feels that way) I was riding in a car at night with @whereissionnie to meet up with @ruthielindsey and @1924us for bonfires and general cabin shenanigans outside of Nashville. 

I remember the drive so well. It’s a conversation that always stuck with me. We talked about trauma and crisis. And I don’t know much, but I shared the only thing I know, a thing that has served me well through the natural undulations life is bound to bring.

And that is simply sometimes you have to cling to the mast. You aren’t doing anything but surviving but that’s the most important work of all. Because the storm WILL pass. And you‘ll be left standing.

And when it does you can mend the sails. Untangle the ropes. And get on with the business of sailing.

I’ve learned to give myself permission to do nothing but make it through. To sleep a little too late. To dance in front of the mirror and feel myself even when I look ridiculous. To load and unload the dishwasher and allow that to be a great victory. To dress like a cartoon character in nothing but white t-shirts and denim shorts.  To eat mac & cheese from a box and frozen chicken nuggets sometimes. To not respond to text messages. To flail and get back up over and over. To ask for help. A lot.

And also permission to feel it all. Rage. Grief. Joy. Hope and hopelessness. And sometimes all within the span of a few minutes. 

And most of all, whether navigating calm waters or stormy ones, what matters more than anything is the crew you’re doing it with. Surround yourself with solid people.

People that challenge you with compassion. And humor. People whose strengths buttress your weakness. People that don’t judge you. That believe in you even when you think they’re maniacs for doing so.

I know a disproportionate amount of us have had rough seas this year. Cling to the mast in the storm. Choose your crew wisely. No storm ever lasted forever. But there never was a last storm in the world. Accept that they will come and be prepared.

Soft & Sweet Buttermilk Honey Bread

Baking

04.09.2014

Buttermilk Honey Bread

Buttermilk Honey Bread

Buttermilk Honey Bread

Buttermilk Honey Bread

I bake a lot of bread. Mostly because it makes me feel powerful, like a regular Rumpelstiltskin. Well, that, and I like to eat fresh bread. Like the overwhelming majority of people I know, making me wildly popular (haha). I also write poems. Sometimes, not often anymore. As far as volume is concerned, the loaves of bread trounce the poems. I’d venture to guess it has something to do with poems not making me feel very powerful at all. Rather, they mostly serve to remind me of how firmly situated I am within a headspace that isn’t conducive to poetics of any sort at all. But I keep writing them, so I probably get something out of it.  That would make sense. Right, so I wrote this poem ostensibly about surviving in the wilderness. But really it’s for a call girl I  knew when I was living in New Orleans. A song made me think of her.

She was perfectly normal, save the whole occupation. You wouldn’t have known unless she told you. It’s a you’re okay, I’m okay, we’re all okay sort of poem. Prose poem. Anyhow, here’s a loaf of honey buttermilk bread to go with it as bread and poems and all the slow things make sense together. It’s soft and sweet with flakes of salt on top, and I imagine it would make nice sandwiches. I don’t know. The last loaf I made lasted approximately 0.54888888 hours and was devoured with hands and some haphazard pats of butter by myself and three accomplices standing ’round the kitchen island. So, good luck with making it last longer than we did. Whether you bake it or don’t, buy a loaf from the bakery or the bi-lo, or whether you say to hell with it all and grab some chips from the gas station, this post is about being proud of yourself no matter where, in this moment, you find yourself. We’re all works in progress, growing trees that can only be where we are when we’re there, and all that other good stuff therapists say. Trust the process. That said, as far as survival is concerned, eating bread is superlative to having to cut off your own arm, hustle, or beg.

Hunting Rabbits

There are lots of ways to survive in the wilderness. You can forage—collect stinging nettles, bitter dandelion & sorrel; eat the soft, juicy bodies of freshly molted cicadas; kill a lilac rabbit, eyeshine copper young in fur. Sometimes, to survive, you drink your own piss, or amputate a limb slowly, knowing your tendons. Or play dead. You have beautiful eyebrows, so thick and black, he’d said. You can be proud of that. Surviving, they make whole television shows about it. Be warm in fur, and eat good meat. Wear Two-Rabbit’s paw round your neck, and sleep, tropical, sleep.

——————————————

Today is the last day you can vote for the Saveur blog awards….if you’d like to vote for me in the photography category you can here or by clicking the icon in the side bar! I’d appreciate it! You have to create a username to vote, but it only takes a sec—promise!

Speaking of I’m okay, you’re okay, this piece on “The ‘Truth’ about Entrepreneurship and Mental Illness” for Esme’s series “Off We Go” by Nicole Antoinette is a must read. I’ll also be contributing to this series; I’ll keep you posted.

Buttermilk Honey Bread

Buttermilk Honey Bread

Buttermilk Honey Bread

Buttermilk Honey Bread

Buttermilk Honey Bread

Buttermilk Honey Bread

Buttermilk Honey Bread

Buttermilk Honey Bread

 

Print
buttermilk honey bread

Prep Time: 3 hours, 15 minutes

Cook Time: 40 minutes

Total Time: 4 hours

Yield: 1 loaf of bread (can also be shaped into rolls)

This is comfort bread. A fine, light everyday bread. It needs about 3 hours of inactive time, but it's nothing you can't start in the morning (mixing it up takes all of 15 minutes) and have fresh bread by lunch or dinner. This bread can be made in a stand mixer with a dough hook; I've chosen to make it by hand. It's easy, the bread is great, and I'd rather not have to pull out the mixer if I don't have ti. Besides, kneading bread is cheaper than therapy and sometimes as effective. If using a mixer, just combine the wet and dry ingredients in the bowl of the mixer and knead with the hook for about 5 minutes instead of by hand.

Ingredients

  • 1/4 cup water, (warmed, 110F)
  • 1 teaspoon sugar
  • 1 packet active dry yeast (rapid rise is fine, too)
  • 360 g (1 1/2 cups) buttermilk, warmed
  • 1/3 cup honey
  • 3 tablespoons unsalted butter, melted
  • 1 tsp salt
  • 500 g + 70 g (4 cups + 1/2 to 3/4 cups) all purpose flour
  • 1 egg, lightly whisked for brushing
  • kosher salt, for sprinkling

Instructions

  1. Mix the yeast and sugar in the warm water. To get 110°F water, I stick a digital thermometer under the tap and fill my glass when it's ready. No thermometer? Think bathwater, not tea water. Let it proof for about 10 minutes, until nice and foamy as in the photo above. No foam? No proof. You'll need to start over and try again. (I let it proof for about 20 minutes last time due to running around to no ill effect)
  2. In a large mixing bowl whisk together 500 grams (4 cups) of the flour and the salt.
  3. In a medium saucepan melt the butter over low heat. Add the buttermilk and warm gently, stirring. Don't let it get too hot or it will separate. It just need to be warm. Remove from heat and stir in the honey as well as the yeast mixture.
  4. Dump the buttermilk yeast mixture into the flour, and using a wooden spoon stir to form a shaggy dough. When it's come together as much as you can get it turn it out onto a work surface dusted with the remaining 70 g flour.
  5. It will be a bit crumbly, no worries. Knead the dough until it comes together and then continue kneading until it forms a smooth, elastic dough. I usually have about 3 tablespoons of flour left on my work surface; I don't work it all in. Just as much as is needed for a workable dough.
  6. Once you stick your finger in the dough and it bounces back, you're good. Form dough into ball and place in a clean, lightly oiled bowl (I just use olive oil). Sprinkle the top with flour and cover with a damp (not wet) towel (preferably one that won't deposit fuzzies onto your bread, i.e. no terry cloth, wet cats, etc.) Let the bread rise in a warm spot until doubled in bulk, about two hours.
  7. Punch the dough down, form in a loaf, place in an oiled loaf pan, cover with the towel again, and allow to rise another hour. Meanwhile, heat your oven to 375°F.
  8. When the second rise is complete, brush the top of your loaf with the egg, and then sprinkle it with a bit of kosher or other flaky salt.
  9. Bake in the middle of the oven for about 30-45 minutes until golden and hollow sounding when knocked on the bottom. A thermometer should read about 190°F when the bread is done. If the top seems to be getting too brown, cover with foil for the rest of the bake time.
  10. Allow to cool in the pan for about 5-10 minutes. Remove and allow to cool for 30 minutes to an hour before slicing. Orrrrr don't. I won't tell. But you're supposed to let it rest. Enjoy with plenty of fresh butter!

Notes

Recipe adapted from Baking Bites

3.1
https://localmilkblog.com/2014/04/soft-sweet-buttermilk-honey-bread.html

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tags: baking, bread, buttermilk, from scratch, honey, poetry, sandwich, soft, sweet

109 thoughts on “Soft & Sweet Buttermilk Honey Bread”

  1. Skye says:
    April 9, 2014 at 4:11 am

    Beautiful words. And a beautiful looking recipe. I don’t often bak bread for that very reason – I eat it all in one sitting!
    Have voted already – best of luck – have all fingers and toes crossed for you! 🙂

    Reply
  2. Maja says:
    April 9, 2014 at 4:51 am

    You would be the loveliest Rumpelstiltskin. Not sure the real one could ever be so nice though…

    Reply
  3. Kat says:
    April 9, 2014 at 7:49 am

    Wow, you can almost smell the sweet bread. I am going to try this. Beautiful!

    Reply
  4. Vicky says:
    April 9, 2014 at 8:05 am

    I´ll do it! it looks delicious! I invite you to baker my walnuts bread!
    xo from Argentina
    http://www.traindevie.com.ar/2014/04/25-pan-de-nuez-walnuts-bread.html

    Reply
  5. Marisa says:
    April 9, 2014 at 8:37 am

    You are an amazing writer and you take amazing photos, truly. I love your poem. I’m a chip-grabbing type of girl trying to become a bread baking type of girl. This recipe is going to be the first bread I attempt to bake so thank you for sharing.

    Reply
  6. Beth says:
    April 9, 2014 at 9:06 am

    I can’t wait to try making this! I loved your no-time bread, and this looks just as good.

    Reply
  7. Kelly says:
    April 9, 2014 at 9:24 am

    I caught your picture of bread on Pinterest ~ and happened to hop to your page this am. and loved the words. I felt like I was saying oh, someone who thinks like me! Anyways, can’t say i’ll hop to it soon, but good wholesome words. thanks for the smiles.

    Reply
  8. Lan | morestomach says:
    April 9, 2014 at 9:30 am

    hypothetically speaking, if i were able to restrain myself, how long would this loaf keep?

    also, the poem. it made me feel savage and raw. and incredibly sad.

    Reply
  9. Katrina @ WVS says:
    April 9, 2014 at 10:03 am

    This bread truly looks perfect. So yummy!

    Reply
  10. a. thyme says:
    April 9, 2014 at 10:22 am

    This bread sounds like everything carbohydrates aspire to be. And it looks like it comes together so easily.

    Reply
  11. molly yeh says:
    April 9, 2014 at 10:28 am

    girl did you just name drop Rumpelstiltskin? tight.

    Reply
  12. lucia says:
    April 9, 2014 at 11:07 am

    You say that the bread is done when you knock on the bottom of it and it sounds hollow…but how to do this if it is hot in the oven and still in the pan?

    Reply
    1. beth says:
      April 9, 2014 at 12:28 pm

      You can lift it out with a tea towel and give it a knock. But I just use a thermometer or judge by the color of the top, which is a deep golden.

      Reply
  13. Kathy says:
    April 9, 2014 at 11:20 am

    Bread as therapy. I’m already getting the flour out.

    Beautiful as always.

    Reply
  14. Alison Dulaney says:
    April 9, 2014 at 12:40 pm

    Beautiful, I love how the light illuminates the bread. Stunning work as always!

    Reply
  15. lean says:
    April 9, 2014 at 12:53 pm

    Beautiful light. I have put in my vote for you – good luck! x

    Reply
  16. Jade Sheldon-Burnsed says:
    April 9, 2014 at 2:46 pm

    Fresh bread and your kitchen is what dreams are made of. Hoping you take home the prize Beth!

    Reply
  17. Erika says:
    April 9, 2014 at 3:25 pm

    That is one beautiful loaf of bread.. Buttermilk honey biscuits were a thing for me growing up, so this is bringing back memories. And you hands down have my vote… you’ve captured me completely, so I’m rooting for you and riding with you “virtually” on this journey.
    On a completely unrelated note… I hope to get to meet you at the Southern Food Writing conference in May. 🙂

    Reply
  18. Quyen says:
    April 9, 2014 at 3:51 pm

    Looks absolutely luscious! The buttermilk makes brings me back to the south.
    http://liveitinerantly.com/

    Reply
  19. P Cox says:
    April 9, 2014 at 6:29 pm

    Looks like a beautiful loaf!

    Reply
  20. Shikha la mode says:
    April 9, 2014 at 7:43 pm

    I applaud you for making bread as much as you do – it’s definitely an affair!

    Reply
  21. Laura @ Blogging Over Thyme says:
    April 9, 2014 at 9:49 pm

    Such a beautiful loaf of bread! And I am in love with that last image (ok, all of them). I could eat an absurd quantity of this.

    Reply
  22. Allie || 6000 miles to home says:
    April 9, 2014 at 11:18 pm

    so lovely – I haven’t made fresh bread in the looongest time, but this has definitely given me a surge of motivation. you have a knack for writing beautiful recipes – they’re fun to read!

    http://6000milestohome.blogspot.com

    Reply
  23. Jean says:
    April 10, 2014 at 6:17 am

    Beautiful post as always Beth, my vote is in for you! Good luck & best wishes!

    Reply
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  25. Christina @ but i'm hungry says:
    April 10, 2014 at 2:21 pm

    This looks like the kind of loaf that I make ostensibly “for sandwiches”, then wind up shoveling thick slices into my mouth, still too-hot from the oven, covered with dripping butter and honey. In other words… dangerous bread. Good thing my middle name is danger.

    Reply
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  27. Sini | my blue&white kitchen says:
    April 11, 2014 at 7:15 am

    What an empowering post, Beth. Cheers to all of it: to being proud of ourselves, to homemade bread, to being growing trees.

    Reply
  28. Patricia says:
    April 11, 2014 at 10:56 am

    I made this yesterday! It was beautiful! I served it to my family with a simple baked chicken and asparagus! Soooooo good! In fact I caught my sweet daughter this morning scavenging the last bit;). Thanks for sharing!

    Reply
  29. Renee Ranjani says:
    April 11, 2014 at 5:42 pm

    is it terrible that your poem reminds me of Game of Thrones? That being said, I love it.

    And your buttermilk honey bread is instigating kitchen smell memories of my childhood.

    Reply
  30. Whitney says:
    April 11, 2014 at 10:15 pm

    Saw the bread on Instagram and decided to try it out this afternoon. It is delicious! I got nervous when it looked like the top was browning too quickly- I ended up under baking it slightly. The top softened as the bread cooled. Silly me, I’m planning to make a second loaf on Sunday for out of town guests. Thank you for sharing!

    Reply
  31. jake says:
    April 12, 2014 at 5:37 am

    Just made it. It’s fantastic! Soft and just the right amount of moisture and of course, super yummy. It was also very easy to make. 🙂
    Thank you!

    Reply
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  33. Anne says:
    April 12, 2014 at 7:58 am

    Oh, how beautiful! I love your poem! I usually bake bread but don’t write poems. for one reason. I’m horrible at it! The bread looks gorgeous!

    Reply
  34. Caroline says:
    April 12, 2014 at 7:00 pm

    This bread is just beautiful. I just baked some bread today and I have to say, if I had more time, I’d bake a loaf every single day. It’s an almost zen like process and the house smells so amazing as it bakes. Your images are gorgeous and so serene and I loved your poem.

    Reply
  35. Laura says:
    April 13, 2014 at 7:15 am

    This looks amazing. Where did you get that beautiful loaf pan?

    Reply
    1. beth says:
      April 13, 2014 at 11:59 pm

      It’s a vintage ovenex pan I found at the flea, but you can definitely find one online!

      Reply
  36. ATasteOfMadness says:
    April 14, 2014 at 12:09 am

    This bread is gorgeous! I haven’t made bread in AGES! Gotta get out my flour 😉

    Reply
  37. Rebecca says:
    April 14, 2014 at 1:46 am

    Such amazing photos – now I want to go and bake bread!

    Great pictures 🙂

    http://www.dancingthroughsunday.typepad.com

    Reply
  38. Rhea- Hot Dog Food Blog says:
    April 14, 2014 at 11:41 am

    I love your site! It is so inspirational to a part-time food blogger like myself. Your pictures and lighting really bring out the full effect of the scene, and I would be honored if you checked out my blog sometime!

    http://hotdogfoodblog.blogspot.com/2014/04/lucky-charms-marshmallow-treats.html

    Reply
  39. fabiola@notjustbaked says:
    April 14, 2014 at 12:32 pm

    This is beautiful. I love homemade bread, especially with a spread of good butter with a touch of salt, heaven.

    Reply
  40. Jenn@slim-shoppin says:
    April 14, 2014 at 2:03 pm

    Congrats on winning best food photography blog at Saveur! How exciting – happy for you!

    Reply
  41. Gaia says:
    April 15, 2014 at 3:00 am

    Congratulations!

    Reply
  42. Nandita says:
    April 15, 2014 at 7:42 am

    First of all hearty congratulations for winning the best photography blog on saveur. Your work is truly inspiring. It’s a pleasure to follow you

    Reply
  43. sippitysup says:
    April 15, 2014 at 5:36 pm

    I actually knew a “call girl” once too. It’s not the phrase she would have used to explain what she did. She held no romantic notions about it and seemed resigned (if not downright sad). I often wonder what happened to her and if she ever got happy. GREG

    Reply
  44. Heather@ThreeHeartsHome says:
    April 16, 2014 at 4:35 pm

    Absolutely lovely! I’ve only recently discovered your blog, and it is definitely on my list of regular reads!

    Reply
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  46. Sabine@mamangerie says:
    April 18, 2014 at 11:49 am

    Not only you write poems, you also create poetry with your pictures. There´s something about them that makes me wanna drown into them, so touching, beautiful and melancholic. I´m new to your site, clicked my way through it, and I´m so impressed and mesmerized. It´s absolutely amazing!

    Reply
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  48. cj says:
    April 19, 2014 at 10:33 am

    Congratulations on you Saveur Food Blog Award – I would to personally invite you to share your gorgeous food photos with us over at Food Foto Gallery . com – In March alone, we had 26,382 visitors to the site & there’s no complicated approval process like the big guys. Any photos related to food (that are not watermarked) are accepted & get posted automatically. We also share our daily faves on social media, giving exposure to food bloggers when we can. Let me know if you have any questions and hope to see you at the site 🙂

    Reply
  49. Karen says:
    April 22, 2014 at 12:08 am

    i made this and it was awesome. thanks for the super recipe!

    Reply
  50. FOXTAIL + MOSS says:
    April 22, 2014 at 10:47 am

    I have wanted to try and make bread from awhile and I think this might be the recipe! A bread with honey…yes please! Beautiful photography as always. So lovely.

    Claire from http://www.foxtailandmoss.com

    Reply
  51. dervla @ the curator says:
    April 22, 2014 at 2:12 pm

    i can’t even talk about how hungry i am right now! That bread sounds like heaven. Congratulations on the Saveur award.

    Reply
  52. Caley says:
    April 22, 2014 at 8:30 pm

    this is just what I needed to hear today. Feeling inadequate in every way–hearing people say “do you know anyone who can..?” instead of thinking of me. Thanks for your words. And bread–so healing.

    Reply
  53. Rebecca says:
    April 28, 2014 at 2:31 am

    Your photography is absolutely amazing. I’m in love! Oh, and homemade bread rules too.

    http://www.dancingthroughsunday.typepad.com

    Reply
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  55. Kat Seltzer-Bettger says:
    May 1, 2014 at 2:01 am

    My husband likes to make .. Err eat fresh bread. I had him make thi delicious loaf. Thank YOU for the recipe. My very picky two year old ate two whole pieces and asked for more, xo Kat

    Reply
  56. Piyanut says:
    May 3, 2014 at 3:52 am

    Love your blog and your bread looks absolutely yummy!

    P.S love your bread pan as well, can i ask you where did you get it?

    Reply
  57. kait says:
    May 4, 2014 at 9:44 pm

    this is the most beautiful and delicious loaf of bread I’ve ever baked – thank you for the beautiful recipe & words!

    Reply
  58. Anna says:
    May 7, 2014 at 3:01 pm

    I am so taken with your enamelware collection! Where did you get that light blue enamelware mixing bowl?

    Reply
  59. Claudette says:
    May 9, 2014 at 9:11 am

    Beautiful and delicious, as always.

    Reply
  60. Mollie Costley says:
    May 9, 2014 at 3:35 pm

    the bread just came out of the oven… do i really have to let it rest?!?!?! smells so divine!!!

    Reply
  61. Brooke Evans says:
    May 13, 2014 at 4:34 am

    This looks divine. I can smell the cooked dough emanating from the lap-top screen. And your words are blended as expertly as the ingredients of the bread in the lovely photos. Thanks heaps.

    Reply
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  64. Jake says:
    May 18, 2014 at 6:52 pm

    This is the best bread recipe I’ve ever tried! The density and the texture of the final product is perfection. I added some herb de provence for a kick.

    Reply
  65. marijoy says:
    May 20, 2014 at 1:33 pm

    I’m so happy to have found you via thinkliz.com. I need more pictures of your amazing home. It’s what I dream of. Can I perch on your window seat and soak it all in?

    Reply
  66. She says:
    May 25, 2014 at 3:57 pm

    Your poem is delightful, and the bread looks delicious.

    Reply
  67. Brenda Taylor says:
    May 27, 2014 at 12:07 pm

    Did you use bleached flour or unbleached

    Reply
    1. beth says:
      June 2, 2014 at 2:11 pm

      I’m an unbleached kinda gal

      Reply
  68. Amylynn says:
    June 5, 2014 at 9:37 am

    This is my first recipe that I have ever tried from your blog. This bread is simply divine! I love making bread I have made bread from Artisan Bread in 5 min, Peter Reinheart’s books, I have taken bread classes from a Mennonite woman in Michigan, but this is simply my favorite!
    PS Have you ever read 52 Loaves by William Alexander

    Reply
  69. Sonja says:
    June 22, 2014 at 8:13 am

    Hy Beth! 15 min ago I putted my honey bread out of the oven… and yes, I sliced it, I HAD to!!! This bread is a dream, I´m in heaven… I even taste the honey in it – wow! Thank you so much for sharing this recipe, for your words and these AMAZING pictures! Sonja

    Reply
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  71. jugal kishor says:
    July 5, 2014 at 4:59 am

    this recipes i try it….and again ans

    Reply
  72. Gene Cox says:
    July 8, 2014 at 3:26 pm

    I appreciate the time taken to do this. I like this recipe.

    Reply
  73. Graham says:
    July 23, 2014 at 2:41 pm

    wonderfully photographed!

    Reply
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  75. Meghan says:
    August 30, 2014 at 11:55 pm

    My first attempt at real homemade bread was a hit! Thank you!

    Reply
  76. Kim says:
    September 5, 2014 at 4:40 am

    Hi Beth. Its late. About 2:30 am. I have a broken heart but I’m healing. I baked your beautiful bread tonight. (Started late). So delicious and also simple to make and the smell of bread baking is a reward in itself . A reminder of how good life can be.

    Reply
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  79. jake says:
    September 30, 2014 at 8:15 pm

    have you ever tried baking this with whole wheat flour?

    Reply
  80. Online cake shop in hyderabad says:
    October 19, 2014 at 7:07 am

    looks beautiful and cant wait to go to kitchen and make it.

    Reply
  81. Pingback: Friday Favorites | Cupcakes and Commentary
  82. Rachel says:
    November 18, 2014 at 3:15 pm

    Oh that looks delicious. You’re my favourite food blog. I’ve gotta ask, what bread knife is that? I’m in the market for a new one and it’s pretty.

    Reply
  83. Sini | My Blue&White Kitchen says:
    November 19, 2014 at 2:44 pm

    I’ve had this recipe on my mind for what feels like forever. But tonight I declared Wednesday to be “Baking Wednesday” and made a loaf of this luscious bread. Love it, Beth. Love it, love it, love it. I may even create a Christmas loaf based on this recipe, as it reminds me of a traditional Finnish bread made with all-purpose + rye flour, buttermilk, light molasses, bitter orange peel, and caraway seeds and is served during the holidays. xx

    Reply
  84. lucia says:
    December 1, 2014 at 10:04 pm

    I made this bread once, and since that day it first came out of the oven, it has become my family’s most beloved and most wished for bread. I make it every week and we all love it . Thank you for this beautiful recipe. We all hope you will share more bread recipes in the future.

    Reply
  85. Melw says:
    December 5, 2014 at 11:03 am

    Hi there! Love your photos! Have made this bread twice before and this time want to try rolls. Do you know how many I would roll? Thanks!

    Reply
  86. Pingback: Buttermilk Honey Bread
  87. Annette says:
    December 17, 2014 at 10:24 pm

    This bread is absolutely delicious! Thank you so much for this recipe. It will fast become a family staple, I am sure. Beautifully photographed as well.

    Reply
  88. Jonathan says:
    January 2, 2015 at 2:57 pm

    Have this in the oven proofing right now, it looks incredible! Thanks for this recipe.

    Reply
  89. Jessie says:
    January 17, 2015 at 9:29 pm

    I made this bread tonight the smell of it baking was so delightful and the taste even better. This bread is packed with moisture and rich flavor. Thank you!

    Reply
  90. jake says:
    January 21, 2015 at 9:58 pm

    have made this as a loaf and loved it but want to try rolls — do i need to adjust the baking time at all? thank you!

    Reply
  91. wilma says:
    February 11, 2015 at 12:48 pm

    Question-what size pan? Can it be two small loaves?

    Reply
  92. Pingback: 20 Fabulous Easter Brunch Recipes | baking charlotte
  93. Ricardo Schillaci says:
    March 5, 2015 at 11:53 am

    It is impossible to get buttermilk here in Madrid (Spain) There is something you can recommend me as a substitute?

    Reply
  94. Kate Turner says:
    March 30, 2015 at 12:15 am

    I made this today and it is already half gone… it is so soft and amazing with just butter. Wow!!!

    Reply
  95. Aarzoo says:
    July 30, 2015 at 6:24 am

    Can i use whole wheat flour instead of all purpose to make this bread?

    Reply
    1. beth says:
      August 17, 2015 at 11:48 pm

      I haven’t tested it with that, but yes. You might need to increase the liquid. I would google substiting whole wheat for white flour. The flavor will not be the same, but that’s to be expected.

      Reply
  96. brocade blue says:
    December 3, 2015 at 5:01 pm

    This recipe and step by step guide is so very similar to what I learned in pastry school. Only there because of the huge quantities of bread being proofed and stored and baked, we just cling wrap the bowls instead of toweling it. And if we’re feeling too tired to wait for 2nd proof we just lazy-slow-proof if by dumping it in the chiller overnight..just remember to knead the dough the next day when you take it out of the fridge

    I also want to add that olive oil works best for oiling all pans/storage bowls for bread dough and sour dough. 8 hours a day, 5 days a week for a month I did bread and nothing else…plus I was 4 months pregnant at that time!

    Reply
  97. Pingback: Honigbrot | wurzelwerk
  98. Pingback: Buttermilk Bread and Rosemary Butter - stock & stone
  99. Carla Lundell says:
    October 12, 2016 at 3:17 am

    Hello, this is one of my favorite bread recipes to make, but I can’t seem to see the recipe anymore, just the text leading up to the recipe. Did the recipe get deleted? If so, could you please send me a copy? I would love to have the recipe again! Thank you so much!
    -Carla

    Reply
    1. beth says:
      October 13, 2016 at 4:34 pm

      We were having glitches due to a new site launch…it should be there now!

      Reply
  100. Carla Lundell says:
    October 14, 2016 at 3:17 am

    Hooray! It’s up! Thank you so so so much.

    Reply
  101. Pingback: almond milk brioche | La petite casserole
  102. ali says:
    April 12, 2018 at 8:28 pm

    I am a newbie to your blog and read through your recipes last night. I made this delicious bread this morning and I’m in love! Thank you so much for sharing it.

    Reply
  103. Pingback: Milk and honey oat loaf - twigg studios Milk and honey oat loaf
  104. Reilly Ferrell says:
    March 20, 2020 at 1:49 pm

    I made this recipe about a week after it was first published. It’s since become a weekly or at least monthly staple in our home. The kids love it as well as me and my wife @janeinthewoods
    Thank you so much! I live at high altitude so it’s always a little different but always totally delicious!! It also made it to our families giant thanksgiving dinner. In the form of small balls (rolls) SO good!

    Reply

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