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Honey Buttermilk Bread
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1
Reviews
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By:
Gail Yarbrough
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With Honey Buttermilk Bread Recipe the buttermilk gives it a tender crumb, the bread flour gives it more rise and the bread is delicious using yeast, ginger, buttermilk, honey, butter, white bread flour and salad oil.
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INGREDIENTS
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1 envelope yeast
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1/4 cup warm water
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pinch of ginger (helps activate the yeast)
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2 cups warm buttermilk
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1/3 cup honey
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1/4 cup butter
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1 teaspoon salt
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3/4 teaspoon baking soda
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6 cups white bread flour
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2 tablespoons salad oil
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DIRECTIONS
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1:
In large bowl of electric mixer combine 5 cups of the flour, yeast, and salt; stir to blend dry ingredients thoroughly. In a 2 quart saucepan combine buttermilk, water, honey, and oil; place over medium heat, stirring to blend well, until hot to touch (110° to 115°F)
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2:
Add milk mixture to flour mixture. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Stir in about 3/4 cup of the remaining flour to make a soft dough. Turn dough out onto a board or pastry cloth coated with some of the remaining flour. Knead until dough is smooth and satiny and small bubbles form just under surface, adding enough flour to prevent dough from being sticky. Cover dough and let rest for 10 minutes.
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3:
Divide dough into two equal portions. Shape each into a loaf. Place shaped loaves in greased 4 1/2 x 8 1/2 loaf pans. Cover lightly with waxed paper or plastic wrap. Let rise in a warm place until doubled in bulk (40 to 45 minutes).
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4:
Preheat oven to 375°F. Bake until loaves are well browned and sound hollow when tapped (30 to 45 minutes). Remove loaves from pans and let cool on wire racks.
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