Homemade Buttermilk Bread with the delicate flavor of honey. The stronger the honey the better the flavor. so use pure raw honey, buckwheat or another strong flavor.
- 1 tablespoon/packet yeast, I usually use 1 because I buy in bulk.
- 1 pinch powdered ginger
- 1 teaspoon sugar
- 1/4 cup warm water, 105F
- 2 cups warm buttermilk, 105F
- 1/3 cup honey
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 6 cups white bread flour, divided use
- 1/4 cup unsalted butter, melted and cooled so that it is warm to the touch but not hot.
Homemade Buttermilk Bread Instructions:
1 ) In a medium-sized bowl mix the yeast, ginger, sugar, and 110F water, and set aside for 5 minutes or until foamy.
2 ) Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture.
3 ) Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer. and pour in the butter until it is totally mixed into the batter.
4 ) Add the rest of the flour, one cup at a time, keeping the mixer on low speed, and when the dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead until elastic and smooth. (You can also knead in your mixer according to manufacturer’s directions).
5 ) Place in a greased bowl, turn to grease the top, cover with a clean tea towel, and allow the dough to rise for 1 1/2 hours, or until double.
6 ) Punch down and form into two loaves. Place in greased loaf pans and grease tops.
7 ) Cover, and allow to rise for 45 minutes, or until it is just about to the tops of the bread pans.
8 ) Bake in a preheated oven to 375F for 30 minutes. You can cover the tops with foil if they brown too fast.
9 ) Remove loaves from oven and brush with melted butter, and allow to cool in pans for 10 minutes. and then gently run a knife around the edge between the bread and the pan to loosen it.
10 ) Turn out and cool completely on a rack, and cover the loaves if you want soft crusts.
Notes: The baking soda does two things… It works with the acid in the buttermilk to help the bread rise high and light and balances any off-tastes from the acids in the buttermilk.