Get ready with all the ingredients.
In a bowl add water and mix the instant yeast and let it sit for 5 mins until it bloom.
In a large bowl whisk buttermilk well. To it add Salt ,Baking soda, and honey and whisk well.
Add yeast mixture to the Buttermilk mixture and whisk well.
Add 1 ½ cup All purpose flour and mix well . To it add room temperature Butter and mix well.
Now add the remaining 11/2 cup all-purpose flour and mix well until it is combined to form a dough consistency.
Transfer the dough on to the lightly floured surface and knead well by stretch and fold method.
Knead dough until soft and smooth ( not sticky to the touch). It takes fairly 15 to 17 mins to achieve this consistency. The best and easy way to check the dough is ready is by Window Pane Test. If you can stretch the dough without it breaking, that means the gluten is well developed and your dough is ready to use.
Place the dough in a well greased bowl and grease the top, and cover with a kitchen towel.
Allow the dough to rise for 11/2 hour or until double in size. Punch down the dough to deflate the air.
Divide the dough into two equal halves . Place in greased loaf pan for second proofing .Cover, and allow to rise for 45 mins, or until it double in size.
Preheat oven to 180°celsius . Bake for 30 mins (I baked in Microwave Convection mode) and remove loaf tin from oven and brush top with melted butter.
Allow to cool the pan only for 10 mins .Gently run a knife around the edges to loose the bread and turn out and cool completely on a wire rack.
Bake bread the previous day and cover the loaf overnight to get soft crust. Slice the bread with a serrated knife to get a proper even slice.