1 C Whole Milk Buttermilk
2 T Butter
3 T Honey
2 1/4 tsp. Yeast
1/3 C Warm Water
31/2 C Bread Flour
2 tsp. Sea Salt, fine ground
1 T Butter, melted
-Heat oven 225 degrees, for 8 minutes, turn off.
-In small saucepan, over low heat, melt butter into buttermilk, stir on occasion to keep buttermilk from scorching.
-In stand mixer mix, honey, yeast, warm water and buttermilk together, allow to activate for 12 minutes.
-With bread hook, add in salt over medium, mix in flour in spaces. Allow a loose ball to form.
-Grease heat safe bowl, add in dough, cover in plastic wrap, allow to double in size, about 1 hour.
-Place risen dough on lightly floured surface, punch down into a square abut 6X9, roll into log shape, tucking ends under and seam side down, in grease bread pan. Cover with plastic wrap (please reuse same from before, why waste if you don’t have to), place bread pan back in warm oven for 30 minutes or until doubled in size.
-Boil water, pour into high sided baking sheet. Heat oven to 350 degrees. Place water pan on bottom rack, place bread pan on middle rack. Bake 40-50 minutes or until top in golden brown.
-Place cooked bread on cooling rack, brush melted butter on top, allow to cool in pan 7 minutes, turn pan over allowing bread to fall out. Cool completely before slicing. Enjoy!