1 Envelope dry yeast or 1 cake 1 1/2 c Lukewarm buttermilk (95 F)
-fresh yeast 3 tb Honey
3/4 c Warm or lukewarm water 2 tb (1/4 stick) unsalted butter,
1 ts Honey -melted and cooled
5 3/4 To 6 1/4 cups all-purpose 1 tb Salt
-flour or bread flour
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.
Yields
2 servings
