Prep time 2 hours 30 mins
Cook time 30 mins
Tender buttermilk white bread with the delicate flavor of honey. The stronger the honey the better the flavor so use pure raw honey, buckwheat or other strong flavors.
Serves: 2 loaves, 24 slices
- 1 envelope yeast (1 tablespoon)
- 1 teaspoon sugar
- ¼ cup warm water pinch of ginger (helps activate the yeast)
- 2 cups warm buttermilk
- ⅓ cup honey
- ¼ cup butter, melted and cooled so that it is warm to the touch but not hot.
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 6 cups white bread flour
1. Mix the ginger, sugar, yeast, and water and set aside for five minutes.
2. Mix buttermilk, honey, salt, baking soda in with the yeast mixture.
3. Add three cups of flour and mix until smooth. On an electric mixer, it is about 5 minutes on low speed.
4. Mix in butter until it is totally incorporated into the batter.
5. Now, begin to add the rest of the flour, one cup at a time, keeping the mixer on low speed.
6. When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.
7. Place in greased bowl, turn to grease the top, cover and allow to rise for 1½ hours.
8. Punch down and form into two loaves. Place in greased loaf pans and grease tops.
9. Cover, and allow to rise for 45 minutes.
10. Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast.
11. Remove loaves from oven and brush with melted butter.
12. Allow cooling in pans for 10 minutes.
13. Turn out and cool completely on a rack. Cover the loaves if you want soft crusts.