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  • 1-1/2 pkgs active dry yeast
  • 1 tsp sugar
  • 3/4 cup warm water (105-115°F)
  • 1-1/2 cups buttermilk (warm just to take chill off)
  • 2 Tbsps unsalted butter, melted
  • 3 Tbsps honey
  • 1 Tbsp salt
  • 6 to 6-1/2 cups unbleached, all-purpose flour
Sprinkle yeast & sugar over lukewarm water in a small bowl. Stir to combine and let stand to proof until foamy; about 10 minutes (be patient, you rascal).

Combine buttermilk, butter, honey, & yeast mixture in a sizeable 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 flour-covered surface; knead for about 5 minutes, adding flour 1 Tbsp at a time as necessary, until dough is smooth and satiny.

Place in a greased bowl, turn to grease top and cover with plastic wrap. Let rise in a warm area until doubled in bulk ; about 1 to 1-1/4 hours.

Gently deflate dough, turn out onto a flour-covered surface and 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 and let rise with love and patience until doubled in bulk; about 30 to 45 glorious minutes (be patient, you rascal).

Bake in preheated 375°F oven for about 30 minutes or until browned and pulls away from sides of the pans slightly. Remove from pans and cool with love and patience on racks.


SEED BREAD: add 2 Tbsps each of 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 Tbsps of sesame seeds for SESAME-WHEAT BREAD.
[This is my absolute favorite bread recipe.]

Submitted by Tess M Nov 23, 2009 15 min 30 min 45 min


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