All-Purpose Maple Buttermilk Bread | TASTE

Mix the yeast and sugar with warm water and let it proof for about 10 minutes. In a large mixing bowl, whisk together 600 grams (5 cups) of the flour and the kosher salt. In a small saucepan, melt the butter over low heat. Add the buttermilk and stir gently until it is warmed through. Remove from heat and stir in maple syrup and yeast mixture. Pour the buttermilk mixture into the flour and, using a spoon or your hands, stir to form a shaggy dough. It will be very sticky. Once it is cohesive, scrape it out onto a work surface dusted with flour and knead in 30 grams (¼ cup) of flour at a time. Continue kneading until it becomes smooth, elastic, and bounces back when poked. (Note: You may not need to use the entire 90 grams of flour.) Form into a ball and transfer the dough to a lightly oiled bowl, cover with a damp towel (or plastic wrap), and let it rise until doubled in bulk, about 2 hours. Gently punch the dough down, gather and shape into a loaf (or balls, if you are making dinner rolls or burger buns), and place in an oiled loaf pan. Cover with the towel and let it rise until it has doubled in volume, about an hour. 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 sprinkle with flaky salt. Bake in the middle of the oven for about 30–45 minutes, until golden brown and hollow-sounding when knocked on the bottom (190°F). Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Allow loaf to fully cool before slicing.