Buttermilk Boule

This recipe is from Vegetarian Times Issue: April 1, 2006 p.86
This makes a nice soft loaf with a little tang like sourdough. And it’s really easy to make

1 pkg. active dry yeast
1/2 cup warm water
3/4 cup buttermilk
1 1/2 Tbs. honey
3 cups all-purpose or bread flour
1 tsp. salt

1. Stir yeast into 1/2 cup warm (110F) water, and let stand 5 minutes or so. Combine buttermilk and honey in small heatproof bowl. Microwave on high 30 seconds, or until warm to the touch. Whisk yeast mixture into buttermilk.
2. Combine flour and salt in large bowl. Add flour to buttermilk mixture until thick dough forms. Knead until dough is elastic and no longer sticks to your hands ( about 7 minutes). Form into ball, and set in lightly oiled bowl. Cover, and let rise 1 hour in warm place.
3. Punch down dough, and gather into tight, smooth ball. Put dough on oiled baking sheet. Cover  and let rise 40 minutes in warm place.
4. Preheat oven to 375F. Cut diagonal slashes across top of loaf with sharp knife.

Bake 35 to 40 minutes, or until golden brown.


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