Buttermilk Honey Bread
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Buttermilk Honey Bread
  Honey    Bread  
Last updated 6/12/2012 1:11:37 AM. Recipe ID 39194. Report a problem with this recipe.
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      Title: Buttermilk honey bread
 Categories: Breads
      Yield: 2 Servings
 
      1    Envelope dry yeast or 1 cake
           -fresh yeast
    3/4 c  Warm or lukewarm water
      1 ts Honey
  5 3/4    To 6 1/4 cups all-purpose
           -flour or bread flour
  1 1/2 c  Lukewarm buttermilk (95 F)
      3 tb Honey
      2 tb (1/4 stick) unsalted butter,
           -melted and cooled
      1 tb Salt
 
  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.




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Recipe ID 39194 (Apr 03, 2005)

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