Ingredients

The following ingredients have 20 Servings
  • 1 tablespoon yeast (or 1 packet)
  • 1 pinch powdered ginger
  • 1 teaspoon sugar
  • 1/4 cup water (warm, 105F - 110F)
  • 2 cups cultured buttermilk (warm, 105F - 110F)
  • 1/3 cup honey
  • 1 teaspoon kosher salt (if using table salt use 3/4 teaspoon)
  • 3/4 teaspoon baking soda
  • 6 cups bread flour (you may use all-purpose flour)
  • 1/4 cup butter (melted and cooled so that it is warm to the touch but not hot.)

Instruction

  • In a medium sized bowl mix the yeast, ginger, sugar, and 110F water.
  • Set aside for 5 minutes or until foamy.
  • Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture.
  • Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer.
  • Pour in the butter until it is totally mixed into the batter.
  • 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 lightly floured surface. Knead until elastic and smooth. You can also knead in your mixer according to manufacturer's directions.
  • Place in greased bowl, turn to grease the top, and cover bowl with a clean tea towel.
  • Allow the dough to rise for 1 1/2 hours, or until double.
  • Punch down and form into two loaves. Place each in a greased loaf pan with seam sides down. Grease tops.
  • 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.
  • Preheat oven to 375F.
  • Bake for 30 minutes. You can cover the tops with foil if they brown too fast.
  • Remove from oven and brush top of the loaves with melted butter. Place on cooling rack.
  • 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.
  • Cover the loaves if you want soft crusts.