Monday, November 25, 2013
Honey Buttermilk Bread
1 envelope yeast
1 tsp sugar
1/4 c warm water
pinch of ginger (helps activate yeast)
2 c warm buttermilk
1/3 c honey
1/4 c butter, melted and cooled, warm to touch but not hot
1 tsp salt
3/4 tsp baking soda
6 c white bread flour
Mix ginger, sugar, yeast and water. Set aside for 5 minutes.
Mix buttermilk, honey, salt, baking soda in with yeast mixture.
Add 3 cups flour. Mix until smooth. Using electric mixer, it is 5 minutes on low speed.
Mix in butter until totally incorporated.
Add rest of flour, one cup at a time, keeping mixer on low speed.
When dough pulls from sides of the bowl, remove it from mixer to floured surface and knead until elastic and smooth.
Place in greased bowl. Turn to grease the top. 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 400 degrees Bake 30 minutes, covering tops with foil if they brown too fast.
Remove from oven and brush with melted butter.
Allow to cool in pans for 10 minutes. Turn out and completely cool.