Jane’s Sweets & Baking Journal -- http://janessweets.blogspot.com -- March 2011
Buttermilk Sandwich Bread
(This recipe is adapted from George Greenstein’s book, Secrets of a Jewish Baker; Ten Speed Press, 2007 ed.; see pages 60-61.)
Yield: 2 standard-size loaves.
1 Tbsp. instant yeast (Or, 1 and 1/2 Tbsp. active dry yeast that's been proofed in 1/2 cup lukewarm water; adjust liquid in the recipe accordingly to compensate.)
2 cups high-quality buttermilk
1 Tbsp. and 1 tsp. honey (I used clover honey.)
2 Tbsp. unsalted butter, softened
5 to 6 cups unbleached All-Purpose flour (Start out with 5 cups, add more as needed.)
2 tsp. salt (I used coarse kosher salt.)
1/4 cup melted butter, to brush on the top of the unbaked, and just-baked, loaves.
* * * * * *
In a large heavy bowl, mix together about 5 and 1/4 cups of the flour, instant yeast, and salt with a whisk. Pour into that almost all of the buttermilk, all of the honey, and and all of softened butter. Using a large fork, mix the dough into a workable mass, using your hands as needed to help pull it all together. If the dough seems to require more flour, add it in gradually. Likewise, if the dough is too dry to hold together, sprinkle in the rest of the butter and, if needed, a couple tablespoons of plain milk, until the desired consistency is achieved. You need the dough to be able to hold together, though it's okay if it looks somewhat shaggy.
Dump the mass of dough out onto a floured work surface and knead by hand for 8 to 10 minutes. Stop kneading when the dough feels nicely spongy and looks smooth. (If you knead to the point where the dough becomes slack and seems to have lost all life, you've killed it and you have to start over. Not kidding. But don't worry, unless you're a prize fighter in your spare time this is very unlikely to happen when you're doing all the kneading by hand.)
Place the dough into a large clean bowl that's been greased or sprayed with vegetable spray. Turn the dough over in the bowl so it's lightly coated. Cover the bowl with a piece of greased/sprayed plastic wrap, and cover that with a dish towel. Place the bowl in a relatively warm, draft-free spot to rise. It may take about an hour to double in size.
Grease two loaf pans. (I used pans that are nine by four inches, instead of nine by three; it creates a shorter, more squat loaf.)
When it's doubled, dump it out onto a very lightly floured work surface, and divide the dough equally in two with a bench scraper or a sharp knife. Working with one piece at a time, press on the dough with your palms to de-gas it (to let out the carbon dioxide). Then, gather it up into a ball and, using both hands, turn the dough while pulling gently downward on all sides to create a surface tension on the top. Cover the ball of dough with the greased plastic and let it rest for 15 minutes. Go through the same process with the second ball of dough.
When both have rested, shape them into loaves, being careful to seal the bottom seams very securely by pinching them tightly closed. Place them in the loaf pans and cover them lightly with greased plastic wrap and the dish towel. Again, let them rise in a warm spot, undisturbed. It may take them another hour, or less, to double in size.
Preheat the oven to 375 while the dough is rising.
When the loaves are ready to bake, poke a tiny hole in the top of each in three spots with a toothpick (Greenstein recommends doing this; I've never seen another source that suggests doing this particular trick, but I went with it and the loaves didn't burst in the oven so I figure it did whatever it was supposed to do!). Brush each loaf-top with melted butter. Use a squirt bottle to mist water into the oven before you put the bread in; give it a few good squirts quickly with the door slightly open.
Place the pans in the oven and squirt the mist in again, a few times. Quickly and gently shut the door. Don't open it again for at least 15 minutes. The bread may take half an hour or more to bake. The best way to be sure it's done inside is to insert a stem thermometer into the bottom or side of the loaves; you'll want the internal temperature to be around 200 to 210 degrees.
Let the finished loaves cool on a rack. Enjoy!