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BUTTERMILK HONEY BREAD
Printed from ILovetoBakeBread.com

ILovetoBakeBread.com
BUTTERMILK HONEY BREAD
Sure to become a Favorite!
Ingredients
● 1-1/2 pkgs active dry yeast
● 1 tsp. sugar
● 3/4 cup warm water (105-115 degrees F.)
● 1-1/2 cups buttermilk (lukewarm)
● 2 Tbls. unsalted butter, melted
● 3 Tbls. honey
● 1 Tbls. salt
● 6 to 6-1/2 cups unbleached all-purpose flour
● shortening to grease bowl
Equipment
Small Mixing Bowl
Large Mixing Bowl
Measuring cups
Measuring spoons
Whisk
Wooden Spoon		 Bread Board for Kneading
Baking Sheet or 2 Loaf Pans
Step by Step
● Sprinkle yeast & sugar over warm water in a small bowl. Stir to combine, let stand to proof until foamy (about 10 minutes)
● Combine buttermilk, butter, honey, & yeast mixture in a large bowl.
● Add salt & 2 cups flour. Whisk hard to combine.
● Add remaining flour, 1/2 cup at a time. Beat with a wooden spoon after each addition, until a shaggy dough is formed.
● Turn out onto a lightly floured board; knead about 5 minutes, adding flour 1 Tb. at a time as necessary, until dough is smooth and satiny.
● Place in a greased bowl, turn to grease top, cover with plastic wrap. Let rise in a warm area until doubled in bulk (about 1 to 1-1/4 hours)
● Gently deflate dough, turn out onto a floured board, divide into 2 equal portions. Form into round or standard loaves -- place on greased or parchment-lined baking sheet, or in greased loaf pans. Cover, let rise until doubled in bulk; about 30 to 45 minutes.
● Gently deflate dough, turn out onto a floured board, divide into 2 equal portions. ● Form into round or standard loaves -- place on greased or parchment-lined baking sheet, or in greased loaf pans.
● Cover, let rise until doubled in bulk; about 30 to 45 minutes.
● Bake in preheated 375 degree F. oven about 30 minutes, until browned and pulls away from sides of the pans slightly.
● Remove from pans and cool on racks.
● Enjoy!
Variations
● SEED BREAD: add 2 Tb. each flax, millet, & sesame seeds (or seeds of your choice) to bread with first 2 cups of flour.
● WHEAT BREAD: substitute 2 cups whole-wheat flour for the first 2 cups of regular flour.
● SESAME-WHEAT BREAD: substitute 2 cups whole-wheat flour for the first 2 cups of regular flour and add 5 to 6 Tb. of sesame seeds.

 

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