Honey Buttermilk Bread - it's a honey of a bread!

Normally I prefer bread made with at least part whole wheat flour or those with seeds or nuts added. However I had leftover buttermilk and lots of honey so I gave this recipe a try. (I found it at Restless Chipotle blog). 

This recipe yields tall loaves with fluffy and soft interiors, lightly crisp exteriors, a sweet taste and wonderful mouthfeel. It is the type of bread Grandma Richardon and our neighbor, Mrs. Schimp, used to make.

 It's a honey of a bread! 

 

Prep Time: 2 hours 30 minutes / Rising time:2 hours 15 minutes / Total Time:5 hours 15 minutes

 

Honey Buttermilk Bread     Makes 2 loaves

1 tablespoon instant yeast or 1 (.25 oz.) packet

1 pinch powdered ginger (this is added as a yeast enhancer)

1 teaspoon granulated sugar

1/4 cup water, warm, 105 – 110° F

2 cups cultured buttermilk, warm, 105 – 110° F

1/3 cup honey

1 teaspoon kosher salt, if using table salt use 3/4 teaspoon

1/4 teaspoon baking soda

6 cups bread flour, more or less to create a soft dough

1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.

Egg wash, optional (mix one egg with a few drops of water)

1. In a medium sized bowl mix the yeast, ginger, sugar, and warm water.
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. (The buttermilk and baking soda will react and cause the mixture to foam – this adds another level of leavening, in addition to the yeast.)
   
3. Add three cups of flour and mix until smooth, about 3 to 5 minutes using a Danish whisk or on low speed of a stand mixer.
   
4. Pour in the butter until it is totally mixed into the batter.
5. Add the rest of the flour, one cup at a time, using the whisk or keeping mixer on low speed.
6. When dough pulls from the sides of the bowl, add the dough hook and knead until elastic and smooth (about 5 to 7 minutes) or remove it from the mixer to a lightly floured surface and knead by hand. 
   
7. Place in greased bowl, turn to grease the top, and cover bowl with a clean tea towel.

   
8. Allow the dough to rise for 1 1/2 hours, or until double.
   
9. Punch down and form into two loaves. Place each in a greased loaf pan with seam sides down. Brush tops with extra butter or an egg wash.

   
   
   
   
10. Cover, and allow to rise in a warm place for 45 minutes, or until it is just about to the tops of the bread pans.

    
    
    
11. Preheat oven to 375° F.

12. Bake for 30 minutes or until golden brown on top, sides & bottom (tapping the bottom of the bread should result in a hollow sound) or when an internal temperature of 200°F is reached using an instant read thermometer inserted in the side of the bread – thermometer should reach the center of the bread.  Cover the tops with foil if they brown too fast.
13. Remove from oven. Place on cooling rack.

14. Allow to cool in pans for 10 minutes. Gently run a knife around the edge between the bread and the pan to loosen it. Turn out and cool completely on a rack.
    

Recipe without photos . . . Honey Buttermilk Bread     Makes 2 loaves

1 tablespoon instant yeast or 1 (.25 oz.) packet

1 pinch powdered ginger (this is added as a yeast enhancer)

1 teaspoon granulated sugar

1/4 cup water, warm, 105 – 110° F

2 cups cultured buttermilk, warm, 105 – 110° F

1/3 cup honey

1 teaspoon kosher salt, if using table salt use 3/4 teaspoon

1/4 teaspoon baking soda

6 cups bread flour, more or less to create a soft dough

1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.

Egg wash, optional (mix one egg with a few drops of water)

1. In a medium sized bowl mix the yeast, ginger, sugar, and warm water.
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. (The buttermilk and baking soda will react and cause the mixture to foam – this adds another level of leavening, in addition to the yeast.)
3. Add three cups of flour and mix until smooth, about 3 to 5 minutes using a Danish whisk or on low speed of a stand mixer.
4. Pour in the butter until it is totally mixed into the batter.
5. Add the rest of the flour, one cup at a time, using the whisk or keeping mixer on low speed.
6. When dough pulls from the sides of the bowl, add the dough hook and knead until elastic and smooth (about 5 to 7 minutes) or remove it from the mixer to a lightly floured surface and knead by hand. 
7. Place in greased bowl, turn to grease the top, and cover bowl with a clean tea towel.

8. Allow the dough to rise for 1 1/2 hours, or until double.
9. Punch down and form into two loaves. Place each in a greased loaf pan with seam sides down. Brush tops with extra butter or an egg wash.

10. Cover, and allow to rise in a warm place for 45 minutes, or until it is just about to the tops of the bread pans.

11. Preheat oven to 375° F.

12. Bake for 30 minutes or until golden brown on top, sides & bottom (tapping the bottom of the bread should result in a hollow sound) or when an internal temperature of 200°F is reached using an instant read thermometer inserted in the side of the bread – thermometer should reach the center of the bread.  Cover the tops with foil if they brown too fast.
13. Remove from oven. Place on cooling rack.

14. Allow to cool in pans for 10 minutes. Gently run a knife around the edge between the bread and the pan to loosen it. Turn out and cool completely on a rack.