Ingredients
Scale
- 3 cups all-purpose or bread flour, spooned and leveled
- 1 cup cultured buttermilk, room temperature or gently warmed
- 2¼ teaspoons instant yeast
- 2 tablespoons granulated sugar or honey
- 1 teaspoon fine salt
- 3 tablespoons unsalted butter, melted and cooled
- 1 large egg
- Butter or spray for the pan
- Additional melted butter for the crust, optional
Instructions
- Mix buttermilk, yeast, sugar or honey, egg, and lukewarm butter.
- Stir in flour and salt thoroughly until a soft, cohesive, tacky dough forms with no dry patches.
- Cover and rise 60–90 minutes or until roughly doubled, allowing longer in a cool room.
- Grease a 9-by-5-inch pan. Gently pat dough into an 8-inch-wide rectangle, roll into a log, and place seam-side down.
- Cover loosely and rise 30–45 minutes or until expanded and puffy. Preheat oven to 350°F.
- Bake 30–40 minutes until golden and the center is around 190–200°F. Tent a dark crust with foil if needed.
- Rest in the pan 10 minutes, then cool on a rack. Apply optional butter and cool fully before slicing.