Hello! Welcome to the blog for The Pioneer Cookbook: Recipes For Today’s Kitchen. The cookbook will be in stores in the next couple of weeks and my publisher has encouraged me to share of few recipes from the book, like the following Buttermilk Honey Bread.
The Pioneer Cookbook (the book and this blog), will be filled with all kinds of pioneer history, food history, and delicious recipes that are derived from long ago food, with modern kitchen convenience. Join me in a great journey and have fun in the kitchen!
Buttermilk Honey Bread
This is a traditional soft, white farm bread, perfect for slicing and making into sandwiches.
1 teaspoon active dry yeast
3 cups flour
1½ teaspoons salt
½ teaspoon sugar
1½ tablespoons honey
1 tablespoon butter (soft)
¾ cup barely warm buttermilk
3 ounces warm water
In a large mixing bowl, combine the buttermilk and water, then stir in the yeast until it is dissolved. Sprinkle the flour over the liquid. Make a well in the center of the flour and place the remaining ingredients in the well. With your hands, knead the mixture until it forms a dough. Cover it with a towel and let rise until it doubles in size (about 1 to 1½ hours). Lightly coat a bread pan with butter. Knead dough again, then form into a loaf. Place the dough into the prepared pan and cover with a towel. Let rise for 1 more hour, then bake at 375ºF for 30 to35 minutes or until the bread is golden brown and cooked throughout.
By Miriam Barton in promotion for The Pioneer Cookbook: Recipes For Today's Kitchen.
This recipe is being shared with the Hearth and Soul Hop, Take It From Me, Inspiring You To Save Wandering Wednesday, Mommy Only Has Two Hands Hump Day Hop, The King's Court IV What's Cooking Wednesday, This Chick Cooks, Miz Helen's Country Cottage Full Plate Thursday, Little Brick Ranch, My Adventure In Mommyhood, KB and Whitesnakes Home Simply Delish