INGREDIENTS:
1 1/2 cups buttermilk, scalded
2 packages active dry yeast (5 teaspoons yeast)
1 tablespoon sugar or honey
1/2 cup warm water
4 cups bread flour
1 tablespoon salt
3 tablespoons melted butter
METHOD:
Scald buttermilk and cool to lukewarm.
Mix yeast and sugar with warm water in large mixing bowl and allow to proof 10 minutes.
Add buttermilk, 2 cups flour, salt and melted butter to yeast mixture and beat for 5 minutes.
Add 1 cup more flour, continue to beat for three more minutes.
Add last cup of flour and mix until a smooth dough is formed. Place dough in oiled bowl, turn greased side up. Cover and let rise in warm place until doubled in bulk, about 1 hour.
Punch dough down and knead for two minutes. Let rest 10 minutes.
Form into a loaf and place in greased 9 x 5 inch loaf pan. Cover. Allow to rise until almost doubled.
Bake at 375˚F in lower third of oven for about 40 - 45 minutes.
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Annaliese Keller is Editor in Chief for Edible Paradise. Feel free to contact her with any feedback or suggestions.