Description
An easy-to-follow recipe for soft, homemade buttermilk bread with a tender crumb and slightly tangy flavor.
Ingredients
Scale
- 1 packet active dry yeast
- 1 pinch powdered ginger extract
- 1 teaspoon granulated sugar
- 1/4 cup warm water (105F – 110F)
- 2 cups cultured buttermilk (warm, 105F – 110F)
- 1/3 cup honey
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 6 cups bread flour
- 1/4 cup unsalted butter, melted and cooled
Instructions
- Activate the yeast: In a small bowl, combine warm water and sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
- Combine wet ingredients: In a large bowl, mix warm buttermilk, honey, ginger extract, and salt.
- Add yeast and flour: Pour activated yeast into the wet ingredients. Gradually add 3 cups of bread flour, stirring until a shaggy dough forms.
- Knead the dough: Turn dough onto a floured surface and knead for 8-10 minutes, gradually adding remaining flour until smooth and elastic. Incorporate melted butter and knead until fully integrated.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled. Punch down, divide, and shape loaves. Place shaped loaves in greased pans.
- Second rise and baking prep: Sprinkle baking soda over loaves, cover loosely, and let rise for 30-45 minutes until puffy. Preheat oven to 375F (190C) during the last 15 minutes.
- Bake: Bake for 30-40 minutes until golden brown and internal temperature reaches 195-200F (90-93C). Cool completely on a wire rack before slicing.
Notes
- Prep Time: 1 hour
- Cook Time: 30-40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
Keywords: Soft Buttermilk Bread Baking