Espresso and Lime

1 Start by combining 1 packet of active dry yeast, 1/4 teaspoon of ground ginger, 1 teaspoon of granulated sugar and 1/4 cup of warm water. Whisk until combined and set in a warm place until bloomed (5-10 minutes)
2 Transfer the bloomed yeast into a large bowl and add 1/4 cup of honey and 1 cup of warm buttermilk. Whisk to combine
3 Add 1/2 teaspoon of salt, 1/2 teaspoon of baking soda and 1 cup of bread flour. Whisk to combine
4 Add 3 tablespoons of melted butter and 1/2 cup of bread flour and whisk until all of the ingredients are fully combined
5 Switch from a whisk to a spatula and add 1 more cup of bread flour
6 Mix until a loose dough forms
7 Transfer the dough onto a lightly floured work surface 
8 Knead for 3-5 minutes, adding additional flour, if necessary
9 Once the dough is smooth and elastic, form it into a smooth ball and transfer the dough into a lightly greased large glass bowl 
10 Cover the bowl tightly with plastic wrap and let it rest for 90 minutes in a warm place
11 Once the dough has doubled in size, transfer it onto a floured work surface
12 Gently press the dough out into a large oval using your finger tips
13 Roll the dough into a cylinder and transfer it into a buttered 9"x5" loaf pan
14 Cover the loaf pan with a clean kitchen towel and let it rest in a warm place for 30 minutes
15 Preheat the oven to 400 degrees
16 Once the dough has puffed with in the loaf pan, loosely cover the loaf pan with foil (instructions above)
17 Bake in a 400 degree oven for 30-35 minutes (remove the foil when there is 10 minutes of baking time left)
18 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
19 For the softest crust, brush the outer surface with 1 tablespoon of melted butter while the bread is still hot
20 Allow the bread to cool for 45 minutes before slicing
21 Store at room temperature in an air tight container