Servings: 20 (2 standard loaves, 10 slices each)
Calories: 182 per serving
1 tablespoon active dry yeast
1/2 teaspoon powdered ginger (as dough enhancer)
1/2 teaspoon powdered turmeric (as nutrition and color enhancer)
1 teaspoon sugar (to feed yeast-do not substitute)
1/4 cup warm water 105F
2 cups warm buttermilk 105F
1/4 cup honey
1 teaspoon salt
3/4 teaspoon baking soda
4 tablespoons instant dry milk powder (dough enhancer, moistens, lengthens freshness)
6 cups white bread flour divided use
1/4 cup butter melted, cooled to 105F
1. In a medium sized bowl mix the yeast, ginger, turmeric, sugar, and warm water.
2. Set aside for 5 minutes or until foamy.
3. Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture.
4. Add powdered milk and three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer.
5. Pour in the cooled butter until it is totally mixed into the batter.
6. Add the rest of the flour, one cup at a time, keeping mixer on low speed.
7. When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Hand knead until elastic and smooth, about 5-10 minutes. (You can also knead in your mixer according to manufacturer’s directions.)
8. Place in oiled bowl, turn to oil the top, and cover with a clean tea towel.
9. Allow the dough to rise for 1 1/2 hours, or until double.
10. Punch down and form into two loaves. Place in greased loaf pans and butter tops.
11. Cover, and allow to rise for 45 minutes, or until crown of dough is just above the top of the pan.
12. Preheat oven to 375F for a golden crust, 400F if you want a darker, dryer crust.
13. Bake for 5-10 minutes at preheated temperature, then reduce to 350F and bake 40-50 minutes longer. You can cover the tops with foil if the loaves are browning too fast. Loaves are done at 210F internal temperature, or when bottom thumps hollow.
14. Remove loaves from oven and brush with melted butter.
15. Allow to cool in pans for 10 minutes.
16. Gently run a knife around the edge between the bread and the pan to loosen it.
17. Turn out and cool completely on a rack.
18. Cover the loaves with a clean tea towel if you want soft crusts.