Soft and Tender Buttermilk Bread

Step 1

Whisk the flour, yeast and salt together in the bowl of a stand mixer. Combine the remaining ingredients in a medium bowl and whisk until the honey has dissolved.

Step 2

Insert the dough hook attachment and turn the mixer on at low speed. Slowly add the liquid ingredients into the dry ingredients. Mix on low until the dough just comes together.

Step 3

Increase mixer speed to medium-low and knead the dough until it is smooth and elastic and clears the sides of the bowl, about 7 minutes.

Step 4

Transfer the dough to a large, lightly greased bowl and let rise at room temperature until doubled in size, about 1 ½ hours.

Step 5

Grease the bottom, sides and inside lid of a 13 x 4 inch pullman pan. Remove the dough from the bowl and transfer to a clean work surface. Press into a 10 x 12 inch rectangle with the long side parallel to the countertop. Roll the dough away from you to create a tight cylinder. Pinch the seam together and place the cylinder, seam side down in the prepared pan, pressing the dough into the corners.

Step 6

Slide the lid onto the pan and let rise at room temperature until it is level with the top of the pan, about 1 - 1 ½ hours.

Step 7

Preheat the oven to 350 degrees. Place the covered pan into the oven and bake for 20 minutes. Carefully remove the lid and rotate the pan. Continue baking, uncovered, for an additional 15-20 minutes or until the loaf is golden brown and an instant-read thermometer inserted into the loaf registers 210 degrees F. Let the loaf cool in the pan for 15 minutes before gently tipping it out onto a wire rack. Cool completely before serving.