YIELDS 2 LOAVES (32 SLICES)
The small amount of heavy cream in this recipe adds moistness and makes a very fine crumb. It's an excellent toasting bread and great for sandwiches.
2 (0.25-ounce) packages dry yeast
2-½ cups warm water, divided
¼ cup sugar
⅓ cup buttermilk
¼ cup heavy cream
1 teaspoon salt
⅓ cup butter, melted
5-½ to 6-½ cups all-purpose flour
1. In large bowl, combine yeast, ½ cup warm water, and a pinch of the sugar and let stand for 10 minutes, until bubbly. Add remaining water, sugar, buttermilk, heavy cream, salt, butter, and 2 cups flour and beat for
3 minutes. Stir in enough remaining flour to make a soft dough.
2. Knead dough on lightly floured board until smooth and elastic, about 5 to 6 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled, about 1 hour. Grease two 9” × 5” loaf pans with unsalted butter. Punch down dough and divide into two parts. Roll or pat each into a 7” × 12” rectangle. Tightly roll up, starting with 7” side, pinch edges to seal, and place into prepared pans.
3. Cover loaves with cloth and let rise until doubled, about 30 to 45 minutes. Preheat oven to 350°F. Bake bread for 25 to 35 minutes, or until bread is golden brown and loaves sound hollow when tapped with finger. Remove from pans, brush loaves with more melted butter, and let cool on wire racks.