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Buttermilk and Honey Bread, Barbie and PB&J

Right now, I’m kicking myself for not saving my Barbie lunchbox from second grade.

Did you have one of those square, metal beauties with the raised-and-painted designs (superheroes for the guys), plastic handle and please-don’t-bean-anyone-with-that self-defense capabilities? I’m about to share with you the reason why I’m wishing for my old school day lunch companion just now.

All next week on LOAF, we’re paying homage to that lunchbox institution that is the peanut butter and jelly sandwich (as if you couldn’t already tell by the major visual hint, above).

My lovely partner-in-crime, Christina of She Runs, She Eats and I will be bringing you the best in PB&J recipe creativity, as crafted by a whole bunch of our food-blogging friends whom we invited to compete for top honors in two categories: sandwich and other baked goods.

The whole sticky, gooey, nutty funfest will conclude on National Peanut Butter and Jelly Day, Monday, April 2nd. It’s called Project PB&J, and you can’t have it without good sandwich bread.

Case in point: Red Star Yeast’s Buttermilk and Honey Bread.

In my opinion, every baker should perfect a sandwich bread loaf. Take some time, hunt around for that go-to recipe that produces a puffy, soft/smooth-crumbed, slightly crusty loaf that can be baked in a loaf pan in the oven, and is dense enough not to let jelly bleed through. It’s one of those I made this breads – the taste of victory after baking your first perfect one is just as sweet as the bread is delicious.

BM&H Bread is that bread for me. I kneaded this recipe by hand and was greatly rewarded on my first try with tall loaves that rose evenly. I suggest you also knead by hand and just put any/everything else out of your mind while you get into the rhythm of it for about 10 minutes. It’s great practice.

This bread is not difficult to make, it just takes some time management because the dough rises twice (as in many yeast bread recipes). Give it the time and your entire family will want to brown-bag it all week (thank goodness no more metal) .

Without further adieu, I’m sharing it, below. Try it out this week and have some ready to slather up starting next Monday, March 26th!

The "Big Bubba PB&J," only found at Casa LOAF!

Print This Recipe Print This RecipeButtermilk and Honey Bread
Approx prep: 25 minutes Total rise time: about 1 hour, 45 minutes Bake: 30-40 minutes Yield: 2 loaves

INGREDIENTS

4 1/2 tsp active dry yeast

1 tsp sugar
3/4 cup water
1 1/2 cups buttermilk
2 TBSP oil
3 TBSP honey
6-6 1/2 cups bread flour
1 TBSP salt

PREPARATION

1. In a large bowl, combine yeast, sugar and water (heated to 110°-115° F). Let’ stand (“proof”) for about 10 minutes or until foamy.

2. Whisk in buttermilk (also heated to 110°-115°), oil and honey.

3. Add 2 cups flour and salt, whisk to combine. With a wooden spoon, stir in enough of the remaining flour to make a dough that is easy to handle (not too runny and sticky).

4. Turn dough out onto a lightly floured surface, knead in any remaining flour if kneaded. Should take about 10 minutes or until the dough is smooth and elastic.

5. Place dough in a large bowl misted with non-stick spray. Cover loosely with plastic wrap or a kitchen towel and let rise in a warm place until double in size – about one hour. (Tip: I preheat my oven for about 3 minutes, then turn it OFF. I then place my dough in the oven, covered, and shut the door.)

6. Grease two 9x5x2-inch loaf pans, set aside.

7. Punch dough down and turn out onto a lightly floured surface. Divide dough in half, shaping each into a smooth ball. Cover and let rest 10 minutes.

8. Shape dough into two loaves. Place in prepared pans. Cover and let rise until double in size – about 45 minutes. (You can repeat the oven preheat/turn off process and place loaves back into oven for second rise.)

9. If they have risen in the oven, remove pans of dough, preheat oven to 375° F.

10. Bake for 30-40 minutes or until loaves are lightly browned on top and sound hollow when tapped. Remove from oven, then remove loaves from pans and cool on wire racks.

Recipe Source: Red Star Yeast

 

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Comments

  1. Cindy – this looks great! I’m excited for next week – I’ve got some great treats lined up!

  2. BigFatBaker says:

    This sounds amazing!! I don’t have a good bread recipe but this one looks amazing. I can’t wait for the competition!

  3. Margie says:

    How would you change this recipe for instant yeast?

    • Cindy Cindy says:

      Margie – I’m not sure that I would change anything for instant yeast. Even though there isn’t enough sugar to truly even the playing field with regular yeast, if you keep an eye on the dough you should be able to keep ingredients the same. I’ve appealed to the Red Star folks in case they disagree, and we’ll respond. If you are accustomed to working with instant, give it a whirl as-is and let me know how it goes. I’m admittedly a slow-rise baker whenever possible. Anxious to see how it goes!

  4. Hannah says:

    I can’t wait to try this! What type of oil did you use?

    • Cindy Cindy says:

      Hi, Hannah! I use vegetable oil in this recipe, and would interchange it with olive oil without hesitation. You could also use canola, too, if extremely fresh. Bake some and tell me what you think!

  5. That is a SERIOUS PB & J. Gorgeous bread!

  6. Michelle says:

    You made my mouth water again. This looks delicious!

  7. i’m baking my PB&J sandwiches Wednesday. Can’t wait to see what everyone comes up with!

    • Cindy Cindy says:

      I’m trying not to think about them, Roxana, after seeing you cupcakes from the other day – can’t wait!!

  8. Joanne says:

    All hail the PB+J! And that loaf…seriously, that is one monstrously awesome sandwich!

    • Cindy Cindy says:

      Joanne, you should have seen my husband EAT that Big Bubba after it’s shoot. Or maybe be glad you didn’t!

  9. katie says:

    Wow–this bread looks amazing and I’m sure it tastes just as good. As soon as I get over my fear of yeast I will attempt to make this bread! :)

    • Cindy Cindy says:

      Hi Katie! Have no fear – literally! Send me a note when you’re ready and I’ll coach you through. :) It’s worth it!

  10. National PB&J Day? I’m officially the last to know about all the cool food days.

    Beautiful sandwich bread! Oh how I love baking bread. If I had my druthers, I’d bake nothing but that all the live long day. Such a pretty blog!

    Nicole

    • Cindy Cindy says:

      Nicole, thanks! High compliment coming from you. Maybe we should develop a bread together that lives for CHOCOLATE FROSTING! Think? ;)

  11. Christina says:

    What I like the most is how soft and even the crumb of the bread looks! I now have serious PB&J cravings.

  12. This is the most beautiful pb&j sandwich I’ve ever seen! Such a fabulous idea to make it with homemade bread! Love it and am looking forward to seeing everyone’s submissions next week!!

    • Cindy Cindy says:

      Stephanie, I think the PB&J is definitely on it’s comeback tour. Can’t wait to see your pb&j prowess, too!

  13. Terra says:

    Oh I am so happy you stopped by my site, you have a lovely site, I look forward to following you:-) This bread looks and sounds wonderful! Take care, Terra

  14. The bread and the deliciously gorgeous pb and j sandwich it goes with is fantastic – you make life worth living with recipes like this :D

    Cheers
    Choc Chip Uru

  15. Stephanie says:

    You are a girl after my own heart! I LOVE fresh baked bread. Unfortunately, I’ve gotten lazy since my daughter was born and we don’t do it often enough… :/ I’m slowly getting back into the habit again, and I just made this bread a few hours ago. Excellent! Very. I just wanted to tell you that we will enjoy every bite of it. :) I can easily see this recipe becoming my go-to sandwich bread from now on. I’m looking forward to trying all of your other recipes soon, too! They look soooooooo good! I have a question, though. Do you know of a good, simple recipe for hamburger buns? My normal bread recipe doesn’t seem to work very well as anything other than a loaf. We’ve tried rolls with it, and they were a disaster. And no one seems to advertise a recipe as the perfect burger bun. Thanks for the great bread, and the wonderful blog!

    • Cindy Cindy says:

      Hi, Stephanie! Thanks for stopping by LOAF and so glad you like the BMHB – it’s our family’s fave sandwich bread now, for sure. And I DO have a fantastic hamburger bun recipe that I was going to save for closer to the “official” start of grilling season – but why wait? I will post on it the week of 4/23, instead. Stay Tuned! Hope you are having a great weekend.

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