The other day I was helping to prepare a meal for my nephew and his wife who recently had their first baby, and then had to move to a larger apartment quite unexpectedly. I remembered this recipe for yeast bread that I first made when I was in college. Even though it is a yeast bread, it makes up very quickly because it rises only once. Because the dough gets rolled up to fit into the bread pan, it is light and fluffy, and oh, so yummy!
2 pkg yeast
3/4 c. warm water
1-1/4 c. buttermilk
4-1/2 to 5 c. flour
1/4 c. shortening or butter
2 tbsp. sugar
2 tsp. baking powder
2 tsp. salt
Grease a 9x5x3-inch loaf pan. In a large mixing bowl dissolve yeast in warm water. Add buttermilk, 1-1/2 c. flour, shortening or butter, sugar, baking powder and salt. Blend about 30 seconds on low speed of mixer, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally.
Stir in remaining flour. Dough will remain soft and sticky. Turn dough onto well-floured board; knead 5 minutes or about 200 turns. Roll or pat dough into a rectangle 18×9 inches. Roll up from the short side. Press each end to seal. Fold ends under loaf. Place seam side down in pan. Brush with soft butter. Let rise until double, about 1 hour. Using the lowest rack in the oven, bake at 400 degrees for 30-35 minutes. Remove immediately from pan and cool on wire rack. Brush with more butter.
Options: 1) Use the bread hook attachment on a stand mixer for the entire process to eliminate the kneading step. 2) Brush with soft butter before rolling up the dough. 3) Make 2 loaves instead of one by using 2 smaller pans instead of one large one.