Buttermilk Honey Bread recipe

2 servings

1 1/2 (.25 ounce) packages active dry yeast

1 teaspoon white sugar

3/4 cup warm water (110 degrees F/45 degrees C)

1 1/2 cups buttermilk, room temperature

2 tablespoons unsalted butter, melted

3 tablespoons honey

1 tablespoon salt

6 1/2 cups all-purpose flour

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 9x5 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.