*  Exported from  MasterCook  *
 
                           JIM'S BUTTERMILK BREAD
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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