** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Combine 1 cup flour, yeast, and salt in a mixing bowl.
2. Stir in water, buttermilk, egg, oil and honey.
3. Beat until smooth with an electric mixer. Stir in enough remaining flour to form a soft, sticky dough.
4. Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead.
5. Knead until smooth and elastic, but still soft (3 to 5 minutes).
6. Place in an oiled bowl; turning once to coat top of dough.
7. Cover; let rise until double in bulk (about 45 minutes).
8. Punch dough down. Shape into 16 equal balls.
9. Let rest 5 minutes. Roll out each ball to a 1/4-inch thick round.
10. If desired, brush with melted butter and sprinkle with garnishes.
11. Set on baking sheets. Bake at 450 degrees F for 5 to 8 minutes.
12. NOTE: There is no second rising in this recipe so that you get flat loaves.
13. * If desired, you can use cornmeal or sesame or poppy seeds on the bread.
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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Yeast, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption allergies.
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