Recipe - Jims Buttermilk Bread

1 tablespoon Active dry yeast
One half cup Warm water
One fourth To 1/3 cup honey
2 cup Buttermilk room
temperature
6 To 6 One half cups unbleached
flour
2 teaspoon Salt
4 tablespoon Olive oil

Makes two 8inch loaves

Make a sponge by dissolving the yeast in the warm water in a large bowl.
Mix in the honey. Add 1 cup of buttermilk. Stir in 3 cups of the flour,
cover the bowl with plastic wrap, and leave it in a warm place for 1520
minutes until it swells and bubbles on the top.

Meanwhile dissolve the salt and add the olive oil, in the remaining
buttermilk. When the sponge is ready add this to it along with all but 1/2
cup of the remaining flour. Mix well until it becomes hard to stir, then
turn out on a floured working surface and knead, adding more flour as
necessary until the dough is smooth and resilient about 810 minutes.

Clean out the bowl, oil or butter it, and return the dough, turning to coat
with grease. Cover with plastic and leave to rise until double in bulk,
about 15 minutes or so.

Turn the dough out, punch down, then form into two loaves. Place in greased
bread pans, cover lightly with plastic, and let rise again, about 15
minutes. Bake in a preheated 425 F oven 10 minutes, then lower the heat to
350 F and continue to bake 30 minutes. Cool on racks.

From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini