This buttermilk honey bread with burnt honey butter is delicious with sweet or savoury fillings!
- 1 hr 20 mins + rising
FOR THE BREAD
- 10g packet active dry yeast
- 210ml lukewarm milk
- 500g box lukewarm buttermilk
- 80ml honey
- 5ml salt
- 3ml bicarbonate of soda
- 900g white bread flour
- 100g butter, melted
FOR THE BURNT HONEY BUTTER
- 250ml honey
- 250g butter, softened
- 250ml icing sugar
- For the bread, combine the yeast and milk and set aside for 5 minutes or until frothy. Combine the buttermilk, honey, salt and bicarb and add to the yeast mixture.
- Add the flour and stir until it all comes together. Turn out onto a floured surface and knead for about 8 minutes or until smooth and elastic. Place in a greased bowl, turn the dough over to grease the top, and cover with a damp tea towel. Allow to rise for about 1 hour or until doubled in size.
- Punch down, shape into a loaf and place in a 13cm x 36cm greased loaf pan. Brush top with 50g of the butter. Cover and allow to prove for about 45 minutes or until doubled in size.
- Preheat oven to 180°C. Bake for about 1 hour or until cooked. Cover with foil if it browns too quickly. Remove from oven and brush with the remaining 50g butter. Cool in pan for 10 minutes. Turn out onto a cooling rack to cool completely.
- For the honey butter, heat the honey on high and cook for about 3 minutes or until dark golden brown. Cool to room temperature.
- Beat the butter for 1 minute until pale. Beat in the cooled honey and icing sugar until smooth. Store in the fridge, but bring to room temperature before serving with the bread.
Serving suggestion: toast slices of the bread, spread with the burnt honey butter and top with goat’s cheese, figs and toasted pecan nuts. Drizzle with extra burnt or plain honey.
Magazine issue date: May, 2016