In the previous post, I mentioned the importance of keeping microscopic organisms happy, and in this follow-on post, I give you an easy way to keep yeast happy and make a treat for Sunday dinner.
2 pkgs. active dry yeast
½ c. warm water (the temp that keeps yeast cozy without stressing them and killing them from heat- just stick your finger in the water and see what you think)
1 1/4c. buttermilk
½ c. sugar
5 ½ c. all-purpose flour
½ c. butter, softened
2 tsp. baking powder
2 tsp. salt
Dissolve yeast in warm water in large mixing bowl. Add buttermilk, eggs, 2 ½ c. flour, butter, sugar, baking powder, and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 2 c. flour. (Dough should remain soft and slightly sticky.) Knead 5 minutes, or about 200 turns on a lightly floured board. You’ll be using the other cup of flour on the board, on your hands, and on top of the dough as you knead.
Shape into coffee breads or rolls. Let rise in warm place until doubled, about 1 hour. Dough is ready to bake if slight dent remains when touched with finger. Bake at 375 degrees F. until golden.