Honey Buttermilk Bread (Soft, Tender & Bakery-Perfect)

Activate the Yeast
In a small bowl, mix yeast, sugar, ginger, and warm water. Let sit 5 minutes until foamy.
Build the Base
Add warm buttermilk, honey, salt, and baking soda to the yeast mixture. Stir well.
Start the Dough
Add 3 cups flour and mix until smooth (about 5 minutes on low speed with a mixer).
Add Butter
Mix in melted butter until fully incorporated.
Finish the Dough
Add remaining flour 1 cup at a time, mixing on low until dough pulls away from the bowl.
Knead
Turn dough onto a floured surface and knead until smooth and elastic (8–10 minutes).
First Rise
Place dough in a greased bowl, turn once to coat, cover, and let rise 1½ hours, until doubled.
Shape Loaves
Punch down dough and divide into two loaves. Place into greased loaf pans and lightly grease tops.
Second Rise
Cover and let rise 45 minutes.
Bake
Preheat oven to 400°F (205°C).
Bake 30 minutes, covering loosely with foil if tops brown too quickly.
Finish
Remove from oven and brush tops with melted butter. Cool 10 minutes in pans, then transfer to a rack.