Buttermilk and Honey Bread
Light and fluffy. Perfect for sandwiches.
Yield: 2 loaves
- 2 packages (4½ tsp, ½oz, 14g) RED STAR Active Dry Yeast
- 1 tsp sugar
- ¾ cup water (110-115°F)
- 1½ cups buttermilk (110-115°F)
- 2 Tbsp oil
- 3 Tbsp honey
- 6 to 6½ cups bread flour
- 1 Tbsp salt
- In large bowl, combine yeast, sugar and water; let stand 10 minutes.
- Stir in buttermilk, oil and honey. Add 2 cups flour and salt. Using a dough whisk or wooden spoon, stir to combine. Stir in enough remaining flour to make dough that is easy to handle.
- On lightly floured surface, turn out dough; knead until dough is smooth and elastic, about 10 minutes. Add more flour if necessary.
- Place dough in greased bowl. Cover; let rise in warm place until doubled in size, about 1 hour.
- Grease two 9x5x2-inch loaf pans; set aside.
- Punch down dough and turn out on lightly floured surface. Divide dough in half, forming each half into smooth ball. Cover and let rest 10 minutes.
- Shape into two loaves. Place in prepared pans. Cover and let rise until doubled in size, about 45 minutes.
- Preheat oven to 375°F. Bake loaves 30 to 40 minutes, until lightly browned and bread sounds hollow when tapped. Remove from pans to wire rack to cool.
- This recipe is featured at Once Upon A Loaf.