Title: Buttermilk bread
 Categories: Bread maili, Breads
      Yield: 1 Servings
 
      4 c  Buttermilk
      1    Yeast cake; dissolved in:
    1/4 c  Warm water
      1 tb Salt
      1 tb Sugar
      1 tb Shortening; melted
           (about -2 quarts in all)
 
  Heat buttermilk, stirring constantly.  Cool  Add dissolved yeast and
  enough flour to make a soft sponge.  Cover and set in a warm place
  over- night. In the morning add sugar, salt and shortening.  Beat
  until smooth and add enough flour to make a dough stiff enough to
  knead.  Work until smooth and add enough flour to make a dough stiff
  enough to knead.  Work until smooth and elastic.  let rise to double
  in bulk, knead again and form into loaves. Cover pans, let rise
  again, to double in bulk, and bake in a hot oven about
       45    minutes.
  
  ~- HOW TO USE COMPRESSED YEAST:
  
  In using compressed yeast you may use double or even tripple the
  quantity of yeast given in your recipe in order to shorten time of
  fermentation. Be sure not to let your dough get too light at any
  stage of the procedure.
  
  (In other words, don't let the dough go for too long a rise.  If you
  use this procedure and watch your dough texture/height, there is no
  reason why this should not work, and want the joy of doing it
  yourself.) -- >From: Katie E Green  From:
  Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe