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 a large mixing bowl and allow to proof for 10 minutes.
Add buttermilk, 2 cups flour, salt, and melted butter to the yeast mixture and beat for 5 minutes.
Add 1 cup more flour and continue to beat for three more minutes.
Add the last cup of flour and mix until a smooth dough is formed. Place dough in an oiled bowl, and turn the dough greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
Punch the dough down and knead for two minutes. Let rest for 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 the lower third of the oven for about 40 – 45 minutes.
