1 pkg. active dry yeast
1 tsp. sugar
3/4 c. warm water
1 1/2 c. buttermilk (warmed to take off chill)
2 tbsp. unsalted butter, melted
3 tbsp. honey
1 tbsp. salt
6 - 6 1/4 c. unbleached flour

1. Sprinkle yeast and sugar over warm water in small bowl. Stir to combine and let stand to proof until foamy, about 10 minutes.

2. Combine buttermilk, butter, honey and yeast mixture in large bowl. Add salt and 2 cups flour. Whisk hard to combine. Add remaining flour, 1/2 cup at a time, beating with a wooden spoon until shaggy dough is formed.

3. Turn out onto lightly floured surface and knead about 5 minutes, adding flour 1 tablespoon at a time as necessary, until dough is smooth and satiny. Place in a greased bowl, turn to grease top and cover with plastic wrap. Let rise until doubled in bulk, about 1 to 1 1/4 hours in warm area.

4. Gently deflate dough, turn onto a lightly floured surface, divide into 2 equal portions. Form into round or standard loaves. Place in 2 (9"x5") greased pans or on a greased baking sheet. Cover lightly with plastic wrap and let rise until doubled in bulk, 30 to 45 minutes.

5. Bake in preheated 375 degree oven for about 45 minutes or until loaf is nicely browned and pulls away from sides. Remove from pans and cool.