Due to my husband’s lactose intolerance we started buying raw milk from our neighbor. The milk is not separated and it is about 30% cream . Each week I let the cream rise, drain off the milk, and make butter. To the buttermilk I add plain yogurt and use it in my cooking. We have buttermilk dressing, pancakes, biscuits, bread, cornbread, pie, and frozen desserts. It was too cold and snowy to do much today so I set out to use up the excess buttermilk. Fresh bread always helps me get over cabin fever. The following recipe belongs to my big sister. It is easy, fast, and ever so good.
1 packet of yeast
1 tsp sugar
2 cups buttermilk, slightly warmed
1/2 stick (4 Tbsp) butter, melted
1/4-1/2 cup honey
6 cups flour, separate
Pour the warm milk into the bottom of a large bowl and add the yeast. Then sprinkle in the sugar to activate the beast. Whisk all together and let work for 5 minutes. Once the yeast has foamed, add the butter and honey, whisking it all together vigorously.
Grease the bowl you mixed the dough in and put the dough back in. Let rise for an hour and a half in a warm place.
Preheat the oven to 350 degrees. When the dough is double its original size, gently punch it down and turn out on a lightly floured surface. Divide the dough into two equal portions shape and place in two pans. Allow to raise until about one inch above pans
Bake for 30-40 minutes or until internal temperature is 190-195 degrees and let cool
This bread has a wonderful soft texture and a good shelf life.
As you can see we couldn’t wait until it had cooled to cut it.
After making the bread there was still two cups of buttermilk left so it only seemed right to make a Buttermilk Pecan Pie. Karl made a crust and I stirred up the filling. What a great finish to a dinner of meat loaf, green peas, corn, whipped potatoes, and hot bread. The best of comfort foods for a cold and dreary day.