| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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