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JIM'S BUTTERMILK BREAD
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 tb Active dry yeast
1/2 c Warm water
1/4 To 1/3 cup honey
2 c Buttermilk - room
-temperature
6 To 6 1/2 cups unbleached
-flour
2 ts Salt
4 tb Olive oil
Makes two 8-inch loaves
Make a sponge by dissolving the yeast in the warm
water in a large bowl. Mix in the honey. Add 1 cup of
buttermilk. Stir in 3 cups of the flour, cover the
bowl with plastic wrap, and leave it in a warm place
for 15-20 minutes until it swells and bubbles on the
top.
Meanwhile dissolve the salt and add the olive oil, in
the remaining buttermilk. When the sponge is ready
add this to it along with all but 1/2 cup of the
remaining flour. Mix well until it becomes hard to
stir, then turn out on a floured working surface and
knead, adding more flour as necessary until the dough
is smooth and resilient - about 8-10 minutes.
Clean out the bowl, oil or butter it, and return the
dough, turning to coat with grease. Cover with
plastic and leave to rise until double in bulk, about
15 minutes or so.
Turn the dough out, punch down, then form into two
loaves. Place in greased bread pans, cover lightly
with plastic, and let rise again, about 15 minutes.
Bake in a preheated 425 F oven 10 minutes, then lower
the heat to 350 F and continue to bake 30 minutes.
Cool on racks.
From the collection of Jim Vorheis
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