Rosh Hashanah: Buttermilk Honey Bread | Submitted By: Kathleen Lloyd

1 1/2 (.25 ounce) packages active dry yeast1 teaspoon white sugar3/4 cup warm water (110 degrees F/45 degrees C)1 1/2 cups buttermilk, room temperature2 tablespoons unsalted butter, melted3 tablespoons honey1 tablespoon salt6 1/2 cups all-purpose flourIn a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes. Combine buttermilk, butter, honey and the yeast mixture in a large mixing bowl. Add salt and two cups of the flour. Whisk well to combine. Add the remaining flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour. Preheat oven to 375 degrees F (190 degrees F). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are golden and the bottoms of the loaves sound hollow when tapped. Amount Per Serving  Calories: 148 | Total Fat: 1.4g | Cholesterol: 3mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Amount Per Serving

Calories: 148

Total Fat: 1.4gCholesterol: 3mgSodium: 308mgTotal Carbs: 29.1g    Dietary Fiber: 1gProtein: 4.2g VIEW DETAILED NUTRITION
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