Ingredients
1/4 c. lukewarm water
1 (1/4-oz.) packet active dry yeast
2 tbsp. plus 1 tsp. honey, divided
Cooking spray
1 c. buttermilk, room temperature
1 tbsp. softened butter, plus 1 tbsp. melted for brushing
1 1/4 tsp. kosher salt
3 c. bread flour
All-purpose flour, for dusting
Preparation
Step 1Stir yeast and 1 teaspoon honey into lukewarm water. Set aside and let sit for 10 minutes.Step 2Lightly grease a large bowl with cooking spray and set aside. In a stand mixer fitted with a dough hook or in another large mixing bowl, knead together yeast mixture, buttermilk, remaining 2 tablespoons honey, melted butter, salt, and half of flour. Add in remaining flour gradually and continue kneading until dough pulls away from sides of the bowl, 7 to 10 minutes. Place in greased bowl and cover until doubled in size. Step 3Preheat oven to 400° and place an oven-safe pan on the lowest rack. Pour 2 cups hot water into pan.Step 4On a lightly floured surface, turn dough out and gently press all over to remove air pockets. Pat into a 9”-x-12" rectangle, then roll from the short side into a tight cylinder. Gently press to seal seam and tuck in ends, then place dough seam-side down into a greased 8.5"-x-4" loaf pan. Cover and proof until doubled, 30 to 45 minutes. Step 5Brush loaf with melted butter and bake until deeply golden and internal temperature of loaf reaches 195°, about 30 minutes.Step 6Let cool 10 minutes, then remove from loaf pan on to a cooling rack.
Can I substitute bread flour with all-purpose flour? Yes. With a higher protein content, bread flour will result in a more shapely loaf and a slightly heartier bite. All-purpose will work just as well, but will produce a more tender crumb and a slightly slouchier loaf. Do I have to use buttermilk? If you like a richer and more complex flavor, buttermilk is the way to go. Otherwise, milk—or even water—is a perfectly good substitute. What if my dough hasn’t doubled? The speed of proofing a dough is totally dependent on the ambient temperature in your kitchen. So if it’s a colder day, the yeast might be more sluggish and take longer to do its job. Don’t worry—just wait a bit longer and it should double. Sometimes it can take an hour and a half or even two hours! What does the pan with hot water do? It provides a steamier environment to help the bread stay a bit plumper and (dare I say it?) moister during the baking process.
