No-Knead Buttermilk Bread

Makes 2 large loaves

Recipe from Homebaked-Melissa.blogspot.com and Artisan Bread in Five Minutes a Day

Husband-Tested in Alice’s Kitchen

I love making no-knead breads because with little effort I get wonderful results.  This bread makes delicious toast for a special breakfast or for teatime with friends.

2 cups lukewarm water
1 cup buttermilk
1 ½ Tablespoons active dry yeast
1 Tablespoon Kosher salt
1 ½ Tablespoons sugar
6 cups unbleached all-purpose flour
1 Tablespoon melted unsalted butter

Mix the water, buttermilk, yeast, salt and sugar in a 5-quart bowl or lidded food storage container.  Add the flour and stir until all the flour is incorporated.  

Cover the bowl or container (not airtight) and let rest at room temperature for about 2 hours.
At this point, you can use the dough immediately or keep it covered (not airtight) in the refrigerator to use over the next 7 days.  Sprinkle the dough with a little flour and scoop out half.  Dust the piece of dough with a little more flour and quickly and gently shape it into a ball.  Stretch the ball into an oval and place in a greased 9x4x3 non-stick loaf pan.  The pan should be a little more than half full.

Let the dough rest for 40 minutes or 1 hour and 40 minutes for refrigerated dough.  Twenty minutes before baking, preheat the oven to 350F degrees.  Dust the loaf with flour, and slash the top with the tip of a sharp knife.  Brush the top with melted butter.

Bake for about 45 minutes, until golden brown.  Remove from the pan and cool completely on a wire rack before slicing.  Keeps well in a sealed plastic bag for about 3 days.