Buttermilk Loaf

Directions

1. 1
   Preheat oven to 350 degrees F.
2. 2
   Optimally, have the buttermilk between 80 degrees F and no warmer than 105 degrees F.
3. 3
   This is important for the yeast to activate.
4. 4
   Too low a temperature and it won't activate.
5. 5
   Too high and it will kill the yeast.
6. 6
   In the measuring cup in which you've measured the buttermilk, add the yeast to the milk; stir to dissolve the yeast and set aside for now.
7. 7
   In a medium bowl, combine all the dry ingredients.
8. 8
   To the dry ingredients, slowly add the oil (stirring all the while) and then slowly add the milk/yeast mixture (also while stirring).
9. 9
   Mix well; dough will look wet, thick, and pasty.
10. 10
    Place dough into your well-greased 9- x 4-inch loaf pan.
11. 11
    Wet hands and smooth out the top of the dough, then make an indentation down the center lengthwise of the loaf.
12. 12
    I use the back of a wet spoon for the indent.
13. 13
    Bake for 25-28 minutes.
14. 14
    Loaf will just begin to brown.
15. 15
    Test for doneness with a long toothpick, much as you would for a cake.
16. 16
    Cool briefly before removing from pan.
17. 17
    Finish cooling on a cooling rack.
18. 18
    Refrigerate or freeze extra servings.