Honey Buttermilk Bread

1 tbsp yeast, or 1 packet
1 pinch powdered ginger
1 tsp sugar
¼ cup water, warm, 40-43°C
2 cups buttermilk, warm, 40-43°C
⅓ cup honey
½ tsp salt
½ tsp SIDS CRAZY SALT
¾ tsp baking soda
6 cups bread flour, or all-purpose flour
¼ cup butter, melted & cooled to warm to touch.

In a medium sized bowl mix the yeast, ginger, sugar, and 43°C water. Set aside for 5 minutes until foamy.
Whisk the buttermilk, honey, salt, SIDS CRAZY SALT and baking soda together and add it to the yeast mixture.
Add three cups of flour and mix until smooth, about 3-5 minutes on LOW, in a stand mixer.
Pour in the butter until it is totally mixed into the batter.
Add the rest of the flour, one cup at a time, keeping mixer on low speed.
When dough pulls from the sides of the bowl, remove from the mixer to a lightly floured surface.
Knead until elastic and smooth. (You can also knead in your mixer according to manufacturer's directions)
Place in greased bowl, turn to grease the top, and cover with a clean tea towel.
Allow the dough to rise for 1½ hours, until double in size.
Punch down and form into two loaves. Place in greased loaf pans and grease the tops.
Cover, and allow to rise for 45 minutes, until it is just about to the tops of the bread pans.
Preheat oven to 190°C.
Bake for 30 minutes. You can cover the tops with foil if they are browning too fast.
Remove loaves from oven and brush with melted butter.
Allow to cool in pans for 10 minutes.
Gently run a knife around the edge between the bread and the pan to loosen it.
Turn out and cool completely on a rack.
Cover the loaves if you want soft crusts.
Notes: You can use any bread pans that you have - I just prefer glass. The ones I use are 23x33 Pyrex.