Buttermilk White Bread

2 tbsp. active dry yeast
1 tbsp. honey (or more, to taste)
1/2 c. warm (105 degree) water
4 c. unbleached white flour
1 tbsp. salt
2 tbsp. oil
1 c. buttermilk

Combine the yeast, honey, and water, allow to proof 5 minutes.
Add rest of ingredients and mix well.
Knead 10 minutes more, adding flour as needed.
Place in large Tupperware bowl with lid.
Allow to rise in a warm, draft-free place for 1 hour; punch down and divide into portions (2 equal parts for 2 loaves, etc).
Form into loaves.
Place loaves into greased baking pans (use butter, shortening or non-stick spray).
Allow to rise again until nearly doubled in size (about another 30 minutes).

Bake in a preheated 350°F oven for 40-60 minutes, or until top crust is golden and loaf sounds hollow when tapped on the bottom (depends on size of loaves and how long they are allowed to rise).

Remove and brush tops with melted butter while still warm. Cool on wire racks.

This recipe also makes delicious rolls.
Baked loaves freeze well. A light, chewy and well crusted bread.

Yield: 2 small loaves or 1 large loaf (about 20 servings).

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