Farmhouse Bread

 It is time to start baking again.  The cooler weather makes this the perfect time to start the oven and bake some homemade bread.  This is a recipe that warms the house and delights the senses.  Nothing can compare to the smell of fresh bread baking in the oven!

Ingredients

1/2 c. very warm water
1 Tbs. yeast
1 Tbs. sugar
2 c. buttermilk
1 tsp. salt
3 eggs
5 Tbs. butter, softened
1/3 c. sugar
6 1/2 to 7 1/2 c. flour

Directions

Preheat oven temperature to 350°.  Grease two 8 x 4-inch loaf pans.

In a large bowl, combine water, yeast and 1 tablespoon sugar. Place in a warm location for 8 to 10 minutes, or until the mixture is frothy.

Add the buttermilk, salt, eggs, butter, sugar and 2 c. flour.  Beat well using a wooden spoon. You can also use your mixer with the dough attachment as well.

Add more flour to the dough until the dough becomes too hard to mix with a wooden spoon.  Turn the dough out on a floured surface. Knead in the remainder of the flour until the dough is just slightly sticky. Knead the dough for 8 to 10 minutes by hand until it is smooth and elastic. 

Place the dough in a greased bowl and cover the bowl with plastic wrap. Place in a warm location and let rise until doubled in size.   

Punch dough down and divide in half.  Allow the dough to rest for 5 minutes, so it is easier to work with.

Roll one half of the dough out into a rectangle. Keep the short section of the dough as long as the long side of the bread pan.  Roll the dough up, starting at the short end. Pinch the seams together and place in the prepared bread pan. Repeat the process with the other half of the dough. Lightly grease or oil the top of the loaves. Cover with a sheet of plastic or a tea towel.

Let dough rise in a warm location until doubled in size.  This can take about an hour to 1 1/2 hours depending on how warm the location is. 

Bake for 45 to 55 minutes, or until the loaves are golden brown on top and sound hollow when tapped.  Remove from the oven.

Rub some butter over the tops of the loaves. We just use a stick of butter and run it across the hot loaf tops.  Remove the bread from baking pans and place on cooling racks.  Allow to cool for one hour, if you can for easier cutting.  We have a hard time doing that, and nothing tastes better than hot bread fresh from the oven with butter slathered over the slices.