Recipe - Buttermilk Honey Bread

1 Envelope dry yeast or 1 cake
fresh yeast
Three fourths cup Warm or lukewarm water
1 teaspoon Honey
5 Three fourths To 6 One fourth cups allpurpose
flour or bread flour
1 One half cup Lukewarm buttermilk (95 F)
3 tablespoon Honey
2 tablespoon (One fourth stick) unsalted butter,
melted and cooled
1 tablespoon 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 One half 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 draftfree 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 draftfree 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.

Bon Appetit