Honey Buttermilk Bread (Radis)

This is a bread machine recipe that does not have to stay in the bread machine. Use the dough cycle to handle the kneading and first rise, then shape the dough into rolls or a loaf and bake it in the oven for that proper bakery-style crust the machine cannot quite deliver.

Buttermilk and honey are the two ingredients that make this loaf special. Buttermilk’s acidity tenderizes the gluten for a softer, more pillowy crumb, and honey adds a quiet sweetness plus extra moisture that keeps the bread fresh for days longer than a sugar-sweetened loaf.

The original recipe calls for Saco buttermilk powder, but liquid buttermilk works fine. If using powder, follow package directions and replace the ¾ cup of buttermilk with ¾ cup of water plus 3 tablespoons of buttermilk powder.

For dinner rolls, divide the dough into 12 equal pieces (about 2.5 ounces each) after the dough cycle. Shape into balls, place 2 inches apart on a buttered sheet pan, cover, and let rise until doubled. Bake at 375°F (190°C) for 18 to 22 minutes until golden.

Pro Tips

• Add ingredients to the bread machine pan in the order your manual specifies, usually wet ingredients first, then flour, then yeast on top. This keeps the yeast from activating early.
• If the dough looks tacky after the dough cycle, knead in 1 to 2 tablespoons of additional flour. Do not add more than that or the bread will be dense.
• Brush rolls with egg wash (1 egg beaten with 1 tablespoon water) and sprinkle with sesame or caraway seeds before baking for a glossy, seeded top.
• The rolls are done when the bottoms sound hollow when tapped and the internal temperature reads 190°F (88°C) on a thermometer.

Variations

• Use butter in place of margarine for richer flavor. The recipe is old enough to have called for margarine, but butter is the upgrade.
• Stir in 2 tablespoons of finely chopped fresh herbs (rosemary, thyme, or chives) with the flour for an herbed loaf.
• Substitute 1 cup of whole wheat flour for 1 cup of the all-purpose for a nuttier, more rustic loaf.