Another bread recipe I love and hope to convert to whole wheat!

Buttermilk Honey Bread

1 1/2 package active dry yeast (.25 oz)
1 tsp. white sugar
3/4 c. warm water (110*)
1 1/2 c. buttermilk, room temperature
2 T butter, melted
3T honey
1 T salt
6 1/2 c. flour

In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 min.

Combine buttermilk, butter, honey and the yeast mixture in a large mixing bowl (OK, I just dissolve the yeast in the large bowl. Why dirty 2, right?). Add salt and 2 c. flour. Whisk well to combine. Add the remaining flour, 1/2 c. at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it onto a lightly flour surface and knead until smooth and supple, about 6 min. (I was able to add 6 c. of flour, and then knead in the last 1/2 c.)

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*

Punch down 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 loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 40 min.

Bake at 375* for about 30 minutes or until the tops are golden and the bottoms of the loaves sound hollow when tapped.

YIELD: 2 loaves with 12 slices each
1 slice = 3 WW points