A tangy and delicious bread. I have gotten compliments on this bread wherever I take it!
Ingredients
- ½ (.25 ounce) packages active dry yeast: 1 piece
- white sugar: 1 tsp
- warm water (110 degrees F/45 degrees C): 0.75 cup
- ½ cups buttermilk, room temperature: 1 piece
- unsalted butter: 2 Tbsp (melted)
- honey: 3 Tbsp
- salt: 1 Tbsp
- ½ cups all-purpose flour: 6 piece
Metric Conversion
Stages of cooking
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In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
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Combine buttermilk, butter, honey and the yeast mixture in a large mixing bowl. Add salt and two cups of the flour. Whisk well to combine. Add the remaining flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes.
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Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
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Preheat oven to 375 degrees F (190 degrees F).
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Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
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Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are golden and the bottoms of the loaves sound hollow when tapped.
