Description
A tangy and delicious bread. I have gotten compliments on this bread wherever I take it!
Ingredients
- 1 ½ (.25 ounce) packages active dry yeast
- 1 teaspoon white sugar
- ¾ cup warm water (110 degrees F/45 degrees C)
- 1 ½ cups buttermilk, room temperature
- 2 tablespoons unsalted butter, melted
- 3 tablespoons honey
- 1 tablespoon salt
- 6 ½ cups all-purpose flour
Instructions
- In a small mixing bowl
- dissolve yeast and sugar in the warm water. Let stand until creamy
- about 10 minutes.
- 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.
- 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.
- Preheat oven to 375 degrees F (190 degrees F).
- 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 9×5 inch loaf pans. Cover with a damp cloth and let rise until doubled in volume
- about 40 minutes.
- 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.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 2 hrs 40 mins
Servings: 24