Makes 2 small loaves or 1 large loaf or 16 buns
7g (2 tsp) active dry yeast
4g (1 tsp) sugar or honey
60g (1/4 cup) water, warmed
600g (5 cups) all-purpose or bread flour
6g (1 tsp) kosher salt
43g (3 tbsp) unsalted butter
480g (2 cups) buttermilk, warmed
105g (1/3 cup) honey or maple syrup
1 egg, lightly whisked
Flaky salt
Sesame seeds
Method:
- For sweet cinnamon buns read notes below first.
- Make buttermilk, if you don’t have see notes. Btw I never buy it, so easy to make.
- Mix the yeast and sugar or honey with the warm water and let it proof for about 10 minutes. Needs to bubble or start over, your yeast is dead.
- In a large mixing bowl, whisk together flour and the salt.
- In a small saucepan or microwave, melt the butter over low heat. Add the buttermilk and warm through. Remove from heat and stir in honey (or maple syrup) and yeast mixture. Make sure not too hot before adding yeast (you must be able to touch it easily). Pour this liquid mixture into the flour and stir to form a cohesive but shaggy dough. It will be very sticky.
- Scrape it out onto a work surface dusted with flour and knead in more flour in small amounts at a time. Continue kneading until it becomes smooth, elastic, and bounces back when poked.
- Form into a ball and transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in bulk, about 2 hours.
-
Gently punch the dough down, gather and shape into a loaf and place in an oiled loaf pan or see below for how to make buns.
- Cover and let it rise until it has doubled in volume usually another hour or two. Toward the end of the rising time, place a rack in the middle of your oven and preheat it to 375°F.
- When the second rise is complete, brush the top with the egg and optionally sprinkle with sesame seeds and / or flaky salt. Regular salt fine too if you don’t have flaky.
- Bake loaf in the middle of the oven for about 30 minutes, until golden brown and hollow-sounding when knocked on the bottom (internal temp 190°F). Start checking yours at 25 mins.
- Remove from the oven and let cool in the pan on a wire rack.
Notes:
- Don’t have buttermilk? Quick make: add juice of 1 lime or 1/2 lemon juice to 2 cups milk (or 1 cup cream + 1 cup water)
- The bread will stay soft and squishy on your countertop for days, but it also takes really well to the freezer. If your freezing slices or buns, freeze individually first, then keep in airtight container in the freezer. Take out as needed, toast or warm and voila!
- To make small buns/rolls, shape into 65g balls and nestle together in a greased 9×13 baking pan. Start checking for doneness after 20 minutes.
- To make hamburger buns, shape into 90-100g balls and place on parchment-lined baking sheet. Leave an inch of space between each roll. Start checking for doneness after 20 minutes.
- To make cinnamon rolls, add another 1/4 cup honey or maple syrup to the recipe mixture. After the first proof, roll out into a rectangle (approximately 12×16 inches and 1/4 inch thick) and cover with softened butter, cinnamon, and brown sugar. Raisins too if you like. Roll the dough into a log and use a serrated knife to slice into 12 pieces. Start checking for doneness after 25 minutes.
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