Ingredients
- 1 envelope of active dry yeast
- 1 teaspoon of sugar
- 1/4 cup of warm water (about 110°F)
- A pinch of ginger (to help activate the yeast)
- 2 cups of warm buttermilk (about 110°F)
- 1/3 cup of honey
- 1/4 cup of butter, melted and cooled (should be warm to the touch but not hot)
- 1 teaspoon of salt
- 3/4 teaspoon of baking soda
- 6 cups of white bread flour
Instructions
- Prepare Yeast Mixture:
- In a small bowl, mix together the ginger, sugar, yeast, and warm water.
- Set aside for about five minutes, allowing the yeast to activate and become frothy.
- Combine Wet Ingredients:
- In a larger mixing bowl, combine the warm buttermilk, honey, salt, and baking soda.
- Add the activated yeast mixture to the buttermilk mixture and stir to combine.
- Mix in Flour:
- Start by adding three cups of the white bread flour to the wet ingredients.
- Using an electric mixer on low speed, mix until the mixture is smooth, about 5 minutes.
- Incorporate Butter:
- Add the melted butter to the batter.
- Continue mixing until the butter is completely incorporated.
- Add Remaining Flour:
- Gradually add the remaining three cups of flour, one cup at a time, keeping the mixer on low speed.
- Continue to mix until the dough begins to pull away from the sides of the bowl.
- Knead the Dough:
- Transfer the dough onto a floured surface.
- Knead by hand until the dough is elastic and smooth, about 10 minutes.
- First Rise:
- Place the dough in a greased bowl, turning it once to grease the top.
- Cover the bowl with a damp cloth and let it rise in a warm place for about 1 1/2 hours, or until doubled in size.
- Shape Loaves:
- Punch down the risen dough.
- Divide it into two equal parts and shape each into a loaf.
- Place the loaves into two greased loaf pans and lightly grease the tops.
- Second Rise:
- Cover the loaf pans with a cloth and allow the dough to rise for another 45 minutes, or until the dough rises about 1 inch above the pans.
- Bake:
- Preheat your oven to 400°F (205°C).
- Bake the loaves for 30 minutes. If the tops brown too quickly, cover them with aluminum foil during the last part of baking.
- Cool Down:
- Remove the baked loaves from the oven and brush the tops with some melted butter to keep the crust soft.
- Allow the loaves to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Cover the loaves with a cloth if you prefer softer crusts.
Enjoy your freshly baked loaves, perfect for any occasion from a simple breakfast to a family gathering.
