Anonymous Fri Oct 07 16:37:09 2005

2 ts Active Dry Yeast

1/2 c Water, warm

3/4 c Water, very hot

1/4 c Honey

1-1/4 c Buttermilk, cold

2 ts Salt

3 tb Butter, melted

2-1/2 c Whole-Wheat Flour

3-1/2 c Flour,unbleached bread

: Dissolve the yeast in the warm water and let proof for about 5 minutes. : Mix the hot water

with the honey and butter and add the buttermilk. The temperature should be just slightly

warm. : Stir the flour and salt together, making a well in the center. Pour the yeast and

buttermilk mixtures into the well and incorporate the flour well. The bread is lightest if the

dough is slightly soft. Knead for about 20 minutes. Form the dough into a ball and place it

smooth side up in a slightly greased bowl and cover and let rise. : After about an hour and

a half, gently poke the center of the dough with a wet finger about 1/2 inch deep. If the hole

doesn't fill in at all or if the dough sighs, it is ready for the next step. : Press flat, form into a

smooth round, and let the dough rise once more as before. The second rising will take

about half as much time as the first. : Press the dough flat and divide in two. Round it and

let it rest until relaxed. Then

deflate and shape into two loaves and place into your loaf pans. Cover and let rise again

until the dough slowly returns a gentle fingerprint. This dough makes a very high loaf when

properly kneaded, so be a little bold about giving it time. : Bake the bread in a preheated

325 degree oven for 55 minutes. Brush the loaves with melted butter while still in the pans

and allow (Continued to next message) ___ X QMPro 1.53 X Why experiment on animals

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.0 2fa33584 (Continued from previous message) to cool in pans for about 3-4 minutes,

then turn the loaves out onto a cooling rack and cool completely.