Homemade White Bread

So, as per my hubby’s request I made some nice white bread today to go with the fresh butter.  I also wanted to use the “buttermilk” that came off the butter.  It’s not the same as the commercial “Buttermilk” you can buy at the store, because  it’s not cultured or anything.  So, since the butter is just to fat from the whipping cream, the milk that is left is basically non-fat.  Here’s my recipe from today.  It really turned out well.  I made us sandwiches for lunch on it and they were great.  Turkey, Alphalfa Sprouts and a touch of mustard on warm, homemade bread.  Yum.  :)

White Bread:

1 pkg.  Dry Active Yeast

½ c.  Milk (I used the “buttermilk” from my butter today)

½ c.  Water

1 T.  Honey

1 t.  Salt

Dash of Oil (I used Extra Virgin Olive Oil)

2.5-3 c.  All Purpose Flour

1.  Heat the water/milk to lukewarm.  (I did this in the Microwave for about 45 seconds.)
2.  Combine the Yeast and water/milk in a large bowl.

3.  Add honey, oil and salt, then stir together.

4.  Mix flour in ½ cup at a time.  (I needed 2.5 cups today in Colorado, but this may be different for you if you live somewhere humid.)

5.  Knead dough for about 5 minutes.  (I kneaded it in the bowl I used and found it to be very successful and MUCH less messy.)

6.  Let dough rest and rise in warm place for about 20 minutes.

7.  Punch down and shape into loaf.  Put on baking sheet or in loaf pan.

8.  Let rise for another 10 or so minutes in warm place.

9.  Bake for about 30 minutes at 350 degrees.  (Optional egg wash, if you’d like the bread to come out golden brown and shiny.  That’s what I like to do, but it is a personal preference of course.)

10.  Enjoy!

Yield:  1 loaf