Sprinkle yeast & sugar over warm water in a small bowl. Stir to combine, let stand to proof until foamy; about 10 minutes. Combine buttermilk, butter, honey, & yeast mixture in a large bowl. Add salt & 2 cups flour. Whisk hard to combine. Add remaining flour, 1/2 cup at a time. Beat with a wooden spoon after each addition, until a shaggy dough is formed. Turn out onto a lightly floured board; knead about 5 minutes, adding flour 1 Tb. at a time as necessary, until dough is smooth and satiny. Place in a greased bowl, turn to grease top, cover with plastic wrap. Let rise until doubled in bulk; about 1 to 1-1/4 hours; in a warm area. Gently deflate dough, turn out onto a floured board, divide into 2 equal portions. Form into round or standard loaves -- place on greased or parchment-lined baking sheet, or in greased loaf pans. Cover, let rise until doubled in bulk; about 30 to 45 minutes. Bake in preheated 375 degree F. oven about 30 minutes, until browned and pulls away from sides of the pans slightly. Remove from pans and cool on racks. VARIATIONS: SEED BREAD: add 2 Tb. each flax, millet, & sesame seeds (or seeds of your choice) to bread with first 2 cups of flour. WHEAT BREAD: substitute 2 cups whole-wheat flour for the first 2 cups of regular flour. Add 5 to 6 Tb. of sesame seeds for SESAME-WHEAT BREAD. [This is my absolute favorite bread recipe.] From: Songsmth42@aol.com |
