The smell of bread baking is one of my favorite. The smell of honey buttermilk bread baking, tops the charts.
I work with the bread on a floured cookie sheet to ensure an easy and quick clean up.
This recipe makes enough dough for two loaves of bread. I ended up putting one in the freezer to enjoy at a later time.
This bread is dense and hearty. Sweet and simple. I enjoyed eating it warm with just a little butter spread on top.Ingredients: 1 envelope of yeast 1 tsp sugar 1/4 cup warm water pinch of ginger 2 cups warm buttermilk 1/3 cup honey 1/4 cup melted butter 1 tsp salt 3/4 tsp baking soda 6 cups flour Instructions: Mix 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. Mix in butter until it is incorporated into batter. 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 1.5 hours. Punch down and form into two loaves. Place in greased loaf pans and grease tops. Cover, and allow to rise for 45 minutes. pre-heat 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. -Nicole