Honey Buttermilk Bread
Ingredients
- 1 tablespoon/packet of yeast
- 1 pinch powdered ginger
- 1 tsp sugar
- ¼ cup warm water 105 °
- 2 cups warm buttermilk 105°
- 1/3 cup honey
- 1 tsp salt
- ¾ tsp baking soda
- 6 cups white bread flour Divided use
- ¼ cup unsalted butter warm to the touch
Instructions
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In a medium sized bowl mix the yeast, ginger, sugar, and warm water. Set aside for 5 minutes or until foamy.
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Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture. Add 3 cups of flour and mix until smooth, about 3-5 minutes on low of a stand mixer.
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Pour in the butter until it’s completely mixed into the batter. Add the rest of the flour, one cup at a time, keeping the mixer on low speed. When the dough pulls from the side of the bowl remove it from the mixer to a lightly floured surface, kneed until elastic and smooth.
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Place into a greased bowl, turn to grease the top, and cover with clean tea towel.
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Allow the dough to rise for 1 ½ hours, or until double.
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Punch down, and form into 2 loaves. Place in greased loaf pans and grease tops. Cover and allow to rise for 45 minutes, or until it’s just at the top of the bread pan.
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Preheat oven to 400°. Bake for 30 minutes. You can cover with foil if it browns to fast.
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Remove loaves from oven and brush with melted butter. Allow to cool in pans for 10 minutes. Gently run a knife around the edge between the bread and the pan to loosen it.
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Turn out and cool completely on a rack. Cover the loaves if you want a soft crust.
