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Buttermilk and Honey Bread
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INGREDIENTS
This recipe makes 2 loaves
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DIRECTIONS
2 pkgs (4+1/2 tsp / 22 mL) Active Dry Yeast
1 tsp (5 mL) sugar
3/4 cup (175 mL) warm water (110° - 115°F)
1+1/2 cups (375 mL) buttermilk (110° - 115°F)
2 TBSP (25 mL) oil
3 TBSP (50 mL) honey
6 to 6+1/2 cups (1.5 to 1.625 L) Bread flour
1 TBSP (15 mL) salt
1. In large bowl, combine Active Dry Yeast, sugar and water; let stand 10 minutes.
2. Whisk in buttermilk, oil and honey. Add 2 cups (500 mL) flour and salt. Whisk to combine. Using wooden spoon, stir in enough remaining flour to make dough that is easy to handle.
3. On lightly floured surface, turn out dough; knead until dough is smooth and elastic, about 10 minutes. Add more flour if necessary.
4. Place dough in greased bowl. Cover; let rise in warm place until almost double in bulk, about 1 hour.
5. Grease two 9- x 5- x 2-inch (22.5 x 12 x 5 cm) loaf pans; set aside.
6. Punch down dough and turn out on lightly floured surface. Divide dough in half, forming each half into smooth ball. Cover and let rest 10 minutes.
7. Shape into two loaves. Place in prepared pans. Cover and let rise until doubled in bulk, about 45 minutes.
8. Preheat oven to 375°F (190°C). Bake loaves 30 to 40 minutes, until lightly browned and bread sounds hollow when tapped. Remove from pans to wire rack to cool.
Yield: 2 loaves
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.