HONEY BUTTERMILK BREAD

Honey Buttermilk Bread image

Provided by deb baldwin

Time 2h45m

Number Of Ingredients 9

1/2 c water, warm (110 f) wrist test
1 1/2 tsp sugar
2 pkg active dry yeast ( 4 1/2 tsp) rapid rise is fine, too
3 c *buttermilk, warmed
(buttermilk powder: 4 tbs to 1 cup water)
6 Tbsp honey
2 tsp salt
9 c all purpose flour
1 large egg: for an egg wash on top of loaves

Steps:

1. Combine in a small bowl: water, sugar and yeast. Let yeast sit until foamy (about 10 min)
2. In a bowl (elect mixer with a dough hook or by hand)combine salt, buttermilk, honey, salt & 1/2 the flour. Mix ingredients until well blended and add the rest of the flour, one cup at a time. Mix until dough forms a smooth, slightly stick ball. Knead dough on a floured surface for a few minutes, just until you can shape in into a ball. Don't work to much flour into the dough. It should be firm and slightly sticky. Place in a greased bowl, cover with towel, to rise until double in size (about 1 hour).
3. Punch down and divide into two equal parts. Let rest for 2 minutes. Dinner rolls: Shape into rolls. Makes 20 to 24 rolls. Place well spaced on a baking sheet (greased). Cover and let rise until almost doubled, 40 minutes. Bake 20 minutes, until well browned. Loafs: Shape into loafs. Place into a greased loaf pan. Cover and let rise until almost doubled, 40 minutes. Preheat oven: 375 degrees---Convection Bake: 350 degrees Beat egg slightly and carefully, brush tops of bread.
4. Bake 45 minutes, until loaf is browned and sounds hollow when tapped. Cover loaf with aluminum foil if top appears to be browning to quickly. Let cool for 30 minutes before slicing. *Real Buttermilk has a better flavor in this recipe. This makes 2 large loafs of bread. I have never made the rolls.