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{ Buttermilk Bread }
Ingredients:
•1 cup water
•3 tbsp butter
•1/2 cup warm water
•1 package active dry yeast
•1 cup buttermilk or 1 cup water and 4 tbsp buttermilk powder
•2 tbsp honey
•1 tbsp sugar
•1 tbsp salt
•1/2 tsp apple cider vinegar
•6 cups bread flour
Preparation:
1.In small saucepan, heat 1 cup water and 3 tbsp butter over medium heat until butter is melted. Remove from heat and allow to cool until warm.
2.In small bowl, add 1/2 cup warm water and the dry yeast. Stir yeast until it is dissolved. Set bowl aside and continue with the next step.
3.In large bowl, mix buttermilk, honey, sugar, salt, and vinegar. When the butter water is warml to the touch, pour into large bowl. Add yeast water.
4.Begin adding bread flour one cup at a time. When the dough is too stiff to mix with the wooden spoon, about 5 cups, turn out onto a floured board.
5.Knead in the remaining flour until the dough is firm and smooth. Put dough in a buttered bowl and flip dough so that the top of it is lightly buttered. Cover and let rise until double in size, about 45 to 60 minutes.
6.Punch down dough and turn out onto floured board. Knead bubbles out of dough. Divide dough into to equal halves.
7.Preheat oven 375 degrees F. Form dough into two loaves. Place in buttered bread pans. Cover and let rise until double in size, about 30 to 45 minutes.
8.Melt 1 tbsp of butter. Brush butter on to bread tops. Using a sharp knife, make three light slashes across the bread tops. Place in oven and bake for 45 minutes or until golden brown. Remove from pans and let cool on a rack or dishtowel.
Ingredients:
•1 cup water
•3 tbsp butter
•1/2 cup warm water
•1 package active dry yeast
•1 cup buttermilk or 1 cup water and 4 tbsp buttermilk powder
•2 tbsp honey
•1 tbsp sugar
•1 tbsp salt
•1/2 tsp apple cider vinegar
•6 cups bread flour
Preparation:
1.In small saucepan, heat 1 cup water and 3 tbsp butter over medium heat until butter is melted. Remove from heat and allow to cool until warm.
2.In small bowl, add 1/2 cup warm water and the dry yeast. Stir yeast until it is dissolved. Set bowl aside and continue with the next step.
3.In large bowl, mix buttermilk, honey, sugar, salt, and vinegar. When the butter water is warml to the touch, pour into large bowl. Add yeast water.
4.Begin adding bread flour one cup at a time. When the dough is too stiff to mix with the wooden spoon, about 5 cups, turn out onto a floured board.
5.Knead in the remaining flour until the dough is firm and smooth. Put dough in a buttered bowl and flip dough so that the top of it is lightly buttered. Cover and let rise until double in size, about 45 to 60 minutes.
6.Punch down dough and turn out onto floured board. Knead bubbles out of dough. Divide dough into to equal halves.
7.Preheat oven 375 degrees F. Form dough into two loaves. Place in buttered bread pans. Cover and let rise until double in size, about 30 to 45 minutes.
8.Melt 1 tbsp of butter. Brush butter on to bread tops. Using a sharp knife, make three light slashes across the bread tops. Place in oven and bake for 45 minutes or until golden brown. Remove from pans and let cool on a rack or dishtowel.
In a bowl, beat eggs, sugar and vanilla until well mixed. add butter and shortening. Combine flour, cocoa and salt. Stir into egg mixture and mix well. Grease a 9x13 inch pan and pour batter into the pan. Bake at 350 degrees for 30 minutes. Cool in pan and enjoy. How many you end up with depends entirely on how big you cut the pieces. :) 
Bright and yellow. All that butter and eggs and sugar.....mmmmmmmmmmmm
Chocolatey! NOW it's looking really good!
Cooling in the pan.
