Honey Buttermilk Bread
1 envelope yeast
1 teaspoon sugar
1/4 cup warm water
pinch of ginger (helps activate the yeast)
2 cups warm buttermilk
1/3 cup honey
1/4 cup butter, melted and cooled so that it is warm to the touch but not hot
1 teaspoon salt
3/4 teaspoon baking soda
6 cups white bread flour
- Mix the ginger, sugar, yeast, and water and set aside for five minutes.
- Mix buttermilk, honey, salt, baking soda in with the yeast mixture.
- Add three cups of flour and mix until smooth.
- On an electric mixer it is about 5 minutes on low speed.
- Mix in butter until it is totally incorporated into batter.
- Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed.
- When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.
- Place in greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours.Punch down and form into two loaves.
- Place in greased loaf pans and grease tops.
- Cover, and allow to rise for 45 minutes.
- Preheat oven to 400F.
- Bake for 30 minutes, covering tops with foil if they brown too fast.
- Remove loaves from oven and brush with melted butter.
- Allow to cool in pans for 10 minutes.
- Turn out and cool completely on a rack.
- Cover the loaves if you want soft crusts.
Note: Use a brown sugar glaze when the loaves are still hot for some added sweetness.
Recipe and Picture by Julie Schalker Netterlund