Two-Loaf Buttermilk Bread

Gather the ingredients.

In a small saucepan, heat 1 cup water and 3 tablespoons butter over medium heat until butter is melted. Remove from heat and allow to cool until warm.

In a small bowl, add 1/2 cup warm water and the dry yeast. Stir yeast until it is dissolved. Set bowl aside and continue with the next step.

In a large bowl, mix buttermilk, honey, sugar, salt, and vinegar. When the butter water is warm to the touch, pour it into the large bowl. Add yeast water.

Begin adding bread flour 1 cup at a time.

When the dough is too stiff to mix with the wooden spoon, about 5 cups, turn out onto a floured board.

Knead in the remaining flour until the dough is firm and smooth.

Put the dough in a buttered bowl and flip dough so that the top of it is lightly buttered. Cover and let rise until double in size, about 45 to 60 minutes.

Punch down dough and turn out onto a floured board. Knead bubbles out of dough.

Divide dough into 2 equal halves.

Preheat oven 375 F. Form dough into 2 loaves. Place in buttered bread pans.

Cover and let rise until double in size, about 30 to 45 minutes

Melt 1 tablespoon of butter. Brush butter on to bread tops. Using a sharp knife, make 3 light slashes across the bread tops.

Place in oven and bake for 45 minutes or until golden brown. Remove from pans and let cool on a rack or dishtowel.