If there is one thing that reminds me of home cooking, it is making bread. One of my brothers is an expert at it, making a variety of delicious breads including one he developed on his own. I have also tried recipes out of some vintage cookbooks including the 1976 Home Cookin' Cookbook, which has a charming quilting theme to its cover, another hint of home.
Back to breads. This is another recipe from the 2017 fall Missouri State Beekeepers Association conference, this one a bread recipe with buttermilk and honey. This recipe makes two standard loaves of bread.
What I found interesting about this recipe was that it includes ginger as one of the ingredients.
Honey Buttermilk Bread Recipe
Submitted by: Corinne Collins
• 1 tablespoon/packet of yeast
• 1 pinch of powdered ginger
• 1 teaspoon sugar
• 1⁄4 cup warm water 105 °
• 2 cups warm buttermilk 105°
• 1/3 cup honey
• 1 tsp salt
• 3⁄4 tsp baking soda
• 6 cups white bread flour (Divided use)
• 1⁄4 cup unsalted butter and cooled so that it is warm to the touch but not hot
In a medium sized bowl mix the yeast, ginger, sugar, and warm 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 3 cups of flour and mix until smooth, about 3-5 minutes on low of a stand mixer. Pour in the butter until it’s completely mixed into the batter.
Add the rest of the flour, one cup at a time, keeping the mixer on low speed. When the dough pulls from the side of the bowl remove it from the mixer to a lightly floured surface, kneed until elastic and smooth.
Place into a greased bowl, turn to grease the top, and cover with clean tea towel. Allow the dough to rise for 1 1⁄2 hours, or until double. Punch down, and form into 2 loaves.
Place in greased loaf pans and grease tops. Cover and allow to rise for 45 minutes, or until it’s just at the top of the bread pan.
Preheat oven to 400°. Bake for 30 minutes. You can cover with foil if it browns to fast. Remove loaves from oven and brush with melted butter.
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 a soft crust.