Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Envelope dry yeast or 1 cake
-fresh yeast
3/4 c Warm or lukewarm water
1 t Honey
5 3/4 To 6 1/4 cups all-purpose
-flour or bread flour
1 1/2 c Lukewarm buttermilk (95 F)
3 tb Honey
2 tb (1/4 stick) unsalted butter,
-melted and cooled
1 tb Salt
Makes 2 oval loaves
Sprinkle dry yeast over warm water (105 - 115 F) in
small bowl. Add 1 tsp honey and stir to dissolve. If
using cake yeast, crumble yeast into small bowl. Stir
in lukewarm water (95 F) and 1 tsp honey. Let stand
until foamy, about 10 minutes.
Combine 2 cups flour, buttermilk, 3 Tbs honey, butter
and salt in large bowl. Add yeast mixture and whisk
until smooth, about 3 minutes. Using wooden spoon, mix
in enough remaining flour 1/2 cup at a time until
dough is too stiff to stir. Knead on floured surface
until dough is smooth and satiny, kneading in more
flour if sticky, about 10 minutes.
Grease large bowl. Add dough, turning to coat entire
surface. Cover bowl with plastic. Let rise in warm
draft-free area until doubled, about 1 1/2 hours.
Grease 2 baking sheets. Gently knead dough on lightly
floured surface until deflated. Cut dough in half.
Knead each piece into round. Pull 2 opposite sides
unde to form oval. Place on prepared sheets, seam
side down. Cover with towel. Let rise in warm
draft-free area until doubled, about 45 minutes.
Position rack in center of oven and preheat to 375 F.
Bake until brown and loaves sound hollow when tapped
on bottom, about 45 minutes. Immediately transfer to
racks. Cool completely before slicing.
