Yeast: Buttermilk & Honey Bread
Source of Recipe
Beth Henspberger
List of Ingredients
3/4 cup warm water
1 tablespoon dry yeast
1 teaspoon sugar
1 1/2 cups warm buttermilk
2 tablespoons unsalted butter, melted
3 tablespoons honey
1 tablespoon salt
6 to 6 1/2 cups unbleached white bread flour
One egg, to glaze
Recipe
Lightly spray two or one large loaf pan with non stick cooking spray. Set them on a parchment paper lined baking sheet and set aside.
In a large mixing bowl, fitted with a dough hook, hand whisk the water, yeast and sugar together and let stand a minute. Stir in buttermilk, butter, honey, salt and half the flour. Stir, then kneading, adding in more flour as required to make a soft, but firm dough, about 8 - 10 minutes.
Cover lightly with plastic wrap and let rise 45 - 90 minutes until doubled in size.
Gently deflate dough and divide into two or keep as one loaf.
Shape into oblongs and place in prepared loaf pans. Insert loaf pans into a large plastic bag and let rise until doubled in size, about 30-45 minutes. Glaze well with a beaten egg. (You can also brush loaf with melted butter).
Preheat oven to 375 F . Place breads in oven and bake about 45 minutes until well browned.
Turn breads out onto a cooling rack and cool well before slicing.
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