Buttermilk Bread

It's a rainy day in St. Louis. The kids and I have to head out later to take a friend to the doctor, the stairs are vaccumed and it's time to plan out some bread for the week. Today I have some leftover buttermilk and fresh tarragon was on sale at the grocery. Last week I made a loaf with the same ingredients and it turned out beautiful in flavor, texture, and looks. I hope to make a couple of braided breads for the holiday, but the tarragon and buttermilk are on the dockette for daily eating until Thanksgiving.

Honey Tarragon Buttermilk Bread


1/4 C water (warmed to 110 degrees)
1 pinch sugar
1 pk active dry yeast
1 1/2 C buttermilk, warmed
3 T honey
1 t salt
4-6 C flour
1 egg
2 TBSP fresh tarragon, chopped
1 t ground fenugreek

Combine water, sugar, and yeast. Let sit until yeast is foamy, about 10 minutes.

In mixer with dough hook, combine all ing. except egg, reserving 2 C flour. Mix until dough forms a smooth, slightly sticky ball. Knead on floured surface for a few min, adding flour as necessary, just until you can shape it into a ball. Dough should be firm and slightly sticky. Place in greased bowl, covered, to rise until doubled (1 hour). Punch down dough and form into round loaf. Beat egg slightly and brush loaf. Let double. Preheat oven to 375 degrees. Bake 45 minutes.

Enjoy!