BUTTERMILK BREAD
2 loaves in 1 hour, 30 minutes

1 tablespoon 50% active dry yeast
3 tablespoons sugar
5 cups bread flour
2 teaspoons salt
1/4 teaspoon baking soda
2 cups 120oF buttermilk
1/3 cup shortening

In a food processor fitted with the dough blade, combine
the yeast, sugar, flour, salt and baking soda.

Combine in a 2-cup measure the hot buttermilk and
shortening. With the motor running, slowly pour the liquid
through the feed tube. When the dough leaves the side of
the bowl and forms a ball (you may not need all the
liquid), knead with the machine running for 60 seconds.

Remove the dough and blade from the bowl. Knead the dough
by hand for a few seconds, adding flour as necessary if
the dough is too sticky. Form dough into a ball. With your
thumbs, punch a hole to form a doughnut shape and place
into a microwave-safe bowl. Cover with a damp tea towel or
microwaveable plastic wrap.

Place an 8-oz glass of water in the middle of the
microwave and set the bowl beside it. Heat for 3 minutes
at with the power set to 10%. Rest 3 minutes. Heat 3
minutes at 10%. Rest for 6 minutes or until doubled in
bulk.

Remove the dough from the bowl, punch down and knead by
hand a few seconds. Turn the bowl over top of the dough
and let it rest about 10 minutes.

Meanwhile, preheat the oven to 375oF. Grease two glass
loaf pans. Cut the dough into 2 pieces. Shape into 2
loaves and place in the prepared pans. Cover the pans
loosely with towels.

Replace the pans in the microwave. Place the glass of
water in the center and the pans off-center. Heat for 3
minutes at with the power set to 10%. Rest 3 minutes.
Heat 3 minutes at 10%. Rest for 6 minutes or until doubled
in bulk.

Brush the loaves lightly with egg white and sprinkle with
poppy, caraway or sesame seeds if desired. Bake 40-50
minutes, or until loaves are golden brown and tap hollow
on the bottom.