The stuff you get at the store is quite. It is now made commercially by adding a bacterial culture to skimmed milk. It transforms meats into melt-in-your-mouth masterpieces and baked goods into springy, moist confections.

Read my disclosure for more info. They're really easy to make, so there's no reason you can't put them your dinner menu tonight. Don't let a single drop go to waste.

Hey everyone, it's Louise, welcome to our recipe site. Today, we're going to make a special dish, buttermilk & honey bread. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Buttermilk & honey bread is one of the most favored of recent trending meals on earth. It's easy, it's fast, it tastes yummy. It's appreciated by millions daily. Buttermilk & honey bread is something that I've loved my whole life. They're fine and they look fantastic.

The stuff you get at the store is quite. It is now made commercially by adding a bacterial culture to skimmed milk. It transforms meats into melt-in-your-mouth masterpieces and baked goods into springy, moist confections.

To get started with this particular recipe, we have to first prepare a few components. You can cook buttermilk & honey bread using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Buttermilk & honey bread:

1. {Prepare 6 cups of white bread flour.
2. {Get 2 tsp of salt.
3. {Prepare 1/2 tsp of baking soda (sodium bicarbonate).
4. {Get 1 packet of easy yeast.
5. {Take 1 tsp of sugar.
6. {Take pinch of ground ginger.
7. {Prepare 2 of tblsp honey.
8. {Take 1/4 cup of melted butter (cooled).
9. {Make ready 1/4 cup of warm water.
10. {Make ready 2 cups of warm buttermilk.

Instead use it up with one of these fantastic recipes! This fermented dairy drink is often used in baking, as a marinade or dressing.

Instructions to make Buttermilk & honey bread:

1. I use an electric mixer with a dough hook attachment but you can do this by hand.
2. Put all the dry ingredients into the bowl add all wet ingredients with the mixer on a slow setting - or stir in by hand.
3. Knead the dough for several minutes (about 10 by hand) until it is soft and elastic - it should all be one ball and not stick to the bowl but be springy to touch.
4. Cover the bowl with a tea towel or greased cling wrap and leave in a warm place to rise for about 1½ hours.
5. Dough should have doubled in size. Punch it to knock all of the air out of it and knead for a couple of minutes. Separate into 2 equal sized balls and place into 2 lightly greased and floured loaf tins. Cover and leave to prove for around 45 minutes.
6. If you want a farmhouse style loaf cut slashes into the top before proving, they will open up as the loaf rises. Sprinkle flour over top of loaves before placing in oven. If you want a softer, glazed loaf then brush with melted butter once removed from oven.
7. Heat oven to 200ºC 400ºf gas mark 5 Bake loaves for 30 minutes. Remove from oven and immediately turn it onto cooling rack.

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