2-1/2 cups all-purpose flour
1 packet active dry yeast
2 Tbsp. unsalted butter, at room temperature
2 Tbsp. honey
1 tsp. salt
1/4 tsp. baking soda
3/4 cup buttermilk, warm
1 Tbsp. unsalted butter, melted
In heavy-duty mixer, using paddle attachment, combine flour, yeast, butter, honey, salt, and baking soda until mixed. With mixer running, pour in warm buttermilk. When dough begins to pull away from the sides, switch to dough hook. Knead on low speed until smooth, about 5 minutes. Let dough rest for 10 minutes and then knead for 1 minute longer.
Transfer the dough to a well-oiled [I used cooking spray] bowl and turn once to coat [I just sprayed the top]. Cover and let rise in warm place until doubled in bulk, about 1 to 1-1/2 hours.
Lightly grease [Spray again!] 9x5" loaf pan. Turn the dough onto a lightly floured board. Roll or pat into a rectangle about 1/2" thick. Beginning at narrow end, roll up the rectangle to form a loaf. Place the loaf, seam side down, in the prepared pan. Cover and let rise until near top of pan, about 1 hour.
Preheat oven to 350°. Brush top of loaf with melted butter. Bake until golden brown or the bottom sounds hollow when tapped, about 35 minutes [Mine took 30 minutes].
Turn loaf onto rack and let cool completely before slicing. [Or, if you're like me, slice it while it's still slightly warm and slather it with butter! Yum! It also made outstanding toast this morning. Just ask Pete.]