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 (I suggest using Holy Food Imports brand)
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.