Honey Buttermilk Bread

In the Hobart mixer with the dough hook, combine:
¾ cup water
1 Tablespoon yeast
1 teaspoon sugar

Let proof until foamy, about 5-10 minutes. Add:
1 ½ cup Buttermilk
2 Tablespoon melted butter
3 Tablespoon honey
2 Tablespoon salt
1 lb. bread flour

Combine thoroughly, then add:
12 oz. bread flour

Knead by mixer until dough is smooth and elastic and pulls away cleanly from the bowl, adding additional flour if necessary. Place in a buttered bowl, cover with plastic wrap and let rise until doubled in size, about 1 hour. Punch down gently and scale into 1# 12oz. Roll each piece into a log about the length of your loaf pan. Let rise in the sprayed loaf pan until almost doubled in size. Slash with the lame or sharp knife down the middle and bake at 375’ until lightly golden brown about 20-30 minutes. When you remove the bread, carefully turn out of the pan so the bottom doesn’t get soggy. Allow to cool completely before slicing for sandwiches.

In the Hobart mixer with the dough hook, combine:
¾ cup water
1 Tablespoon yeast
1 teaspoon sugar

Let proof until foamy, about 5-10 minutes. Add:
1 ½ cup Buttermilk
2 Tablespoon melted butter
3 Tablespoon honey
2 Tablespoon salt
1 lb. bread flour

Combine thoroughly, then add:
12 oz. bread flour

Knead by mixer until dough is smooth and elastic and pulls away cleanly from the bowl, adding additional flour if necessary. Place in a buttered bowl, cover with plastic wrap and let rise until doubled in size, about 1 hour. Punch down gently and scale into 1# 12oz. Roll each piece into a log about the length of your loaf pan. Let rise in the sprayed loaf pan until almost doubled in size. Slash with the lame or sharp knife down the middle and bake at 375’ until lightly golden brown about 20-30 minutes. When you remove the bread, carefully turn out of the pan so the bottom doesn’t get soggy. Allow to cool completely before slicing for sandwiches.