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Buttertop White Bread Loaves
2 packages active dry yeast
1/2 cup lukewarm water (95-100°)
2 1/2 cups buttermilk, warmed (95-100°)
1/4 cup granulated sugar
7 cups bread flour, more if necessary
1/4 cup unsalted butter, softened plus 3 Tablespoons, melted
2 teaspoons salt
Adjust oven rack to position 2. Preheat oven to Standard Bake at 100°. In a large mixer with dough hook attachment, combine warm water and
yeast. Mix lightly and let sit until bubbly, about 5 minutes. Stir in buttermilk and sugar. Turn mixer on low to mix. Add bread flour 1 cup at a time.
Scrape down the sides of the bowl with a rubber spatula. Add 3 Tablespoons softened butter and salt. Knead in the mixer for 7-8 minutes, or turn
dough out onto a floured surface and knead by hand for 10 minutes. The dough should be smooth and elastic. Place in greased bowl, lightly oil the
top of the dough and cover. Let rise in oven for at least 1 hour or until doubled in size. Remove dough. Punch down dough and place on a floured
surface. Divide dough in half. Roll half of the dough with a rolling pin into an 8 x 10 x 1” rectangle. Roll dough from the 8” side lengthwise, as if
making a jellyroll, until a loaf forms. Press to release air bubbles and pinch edges to seal. Repeat with other half of dough. Place loaves seam side
down in two greased 9 x 5” loaf pans. Cut a slit down the center of both doughs lengthwise on top. Pour about 1 1/2 Tablespoons melted butter in
the slit. Repeat with other loaf. Cover with plastic wrap and proof again for about 30 minutes in oven. Remove loaves and preheat oven on
Convection Bake to 350°. Bake until loaves rise and brown, and bread sounds hollow when tapped on the bottom, about 30 minutes.
After Baking: Remove from loaf pan and cool on baking rack- this will prevent the bottom from becoming soggy. Let cool and slice.
Makes 2 loaves.
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