This recipe offers a delightful twist on the classic buttermilk loaf bread, ensuring a soft texture and rich flavor.
Preheat your oven to 200°F, then turn it off after 10 minutes to create a warm environment for proofing.
This step ensures a consistent warm temperature for the dough to rise effectively.
Combine the flour and salt in the bowl of a standing mixer fitted with a dough hook.
Mixing the dry ingredients first ensures even distribution of the salt.
In a separate container, mix the buttermilk, warm water, melted butter, honey, and yeast.
Ensure the water is warm but not hot to activate the yeast without killing it.
Gradually add the wet mixture to the dry ingredients while mixing on low speed. Increase to medium speed and knead until the dough is smooth and elastic.
If the dough is too sticky, add a little more flour, one tablespoon at a time.
Transfer the dough to a lightly floured surface and shape it into a ball.
Lightly flour your hands to prevent sticking while shaping the dough.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in the warm oven until doubled in size.
Check the dough after 50 minutes; it should be soft and airy.
Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
Ensure the dough fills the pan evenly for a uniform loaf.
Let the dough rise again in a warm spot until it almost doubles in size.
Cover the pan with a damp cloth to prevent the dough from drying out.
Preheat the oven to 350°F. Bake the bread for 40-50 minutes until golden brown and the internal temperature reaches 195°F.
Place a pan of hot water in the oven for a moist baking environment.
Remove the bread from the pan and cool on a wire rack before slicing.
Let the bread cool completely to ensure clean slices and optimal texture.
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