Buttermilk Bread

Transfer the bloomed yeast into a large bowl and add 1/4 cup of honey and 1 cup of warm buttermilk. Whisk to combine

Add 1/2 teaspoon of salt, 1/2 teaspoon of baking soda and 1 cup of bread flour. Whisk to combine

Add 3 tablespoons of melted butter and 1/2 cup of bread flour and whisk until all of the ingredients are fully combined

Switch from a whisk to a spatula and add 1 more cup of bread flour

Mix until a loose dough forms

Transfer the dough onto a lightly floured work surface 

Knead for 3-5 minutes, adding additional flour, if necessary

Once the dough is smooth and elastic, form it into a smooth ball and transfer the dough into a lightly greased large glass bowl 

Cover the bowl tightly with plastic wrap and let it rest for 90 minutes in a warm place

Once the dough has doubled in size, transfer it onto a floured work surface

Gently press the dough out into a large oval using your finger tips

Roll the dough into a cylinder and transfer it into a buttered 9"x5" loaf pan

Cover the loaf pan with a clean kitchen towel and let it rest in a warm place for 30 minutes

Preheat the oven to 400 degrees

Once the dough has puffed with in the loaf pan, loosely cover the loaf pan with foil (instructions above)

Bake in a 400 degree oven for 30-35 minutes (remove the foil when there is 10 minutes of baking time left)

Once the dough is deeply golden brown and the internal temperature reaches 190-200 degrees, carefully transfer the bread from the loaf pan onto a cooling rack

For the softest crust, brush the outer surface with 1 tablespoon of melted butter while the bread is still hot

Allow the bread to cool for 45 minutes before slicing

Store at room temperature in an air tight container