3/4 cup lukewarm water (no warmer than 110º)
1 tablespoon dry yeast
1 teaspoon sugar
1 1/2 cups warm buttermilk or sour milk(no warmer than 110º)
3 tablespoons butter, melted
3 tablespoons honey
1 tablespoon salt
5 1/2-6 1/2 cups bread flour
Directions:In a mixing bowl, combine the warm water, yeast, and teaspoon of sugar. Let sit for five minutes.
Add buttermilk, butter, honey, salt and 3 cups of the flour to the yeast mixture.
Stir until combined, and then, with a wooden spoon, beat the mixture for 1 minute.
Add flour half a cup at a time, mixing in thoroughly with a wooden spoon before adding more. When the dough becomes too difficult to work with a spoon, tip out onto a generously floured counter and begin kneading by hand. (Alternately, use a stand mixer.)
Knead for 8 to 10 minutes, adding flour as needed to keep from sticking. The dough should lose it’s stickiness and still be soft, yet firm to the touch when it’s ready.
Place dough in an oiled bowl, oil the top of the dough, cover the bowl with plastic and let rise for 90 minutes, or until doubled.
Tip the dough out onto your work surface, it will deflate as it tips. Divide the dough in half and shape into two loaves. Place dough into greased loaf pans, cover, and let rise for another 45 minutes.
Preheat oven to 375ºF.
Bake the bread for 40-45 minutes, or until well browned on top. Remove the bread from the pans to cool completely on a wire rack.
This bread slices fantastically well for sandwiches, and also freezes very nicely.