The leftover liquid derived from beating or churning cream into butter, genuine buttermilk has been prized by Southerners for centuries, not only as a delicious drink but also as a key ingredient in certain biscuits, cornbreads, loaf breads, cakes, and pies. Today, most buttermilk you find in markets is cultured skim milk, and while it’s not as thick or as rich as the beverage I drank as a child, I think it’s still far superior to regular whole milk when it comes to baking virtually all Southern breads. This yeasty, tangy loaf, for example, is ideal for sandwiches and makes a mockery of commercial sliced bread at the breakfast table. Just never forget that when baking anything with buttermilk, you must neutralize the high acidity with an alkali such as baking soda—a cardinal rule that many cooks (and cookbook authors) fail to observe.
In a small bowl, combine the yeast, water, and sugar, stir, and let proof till bubbly, about 5 minutes.
In a large mixing bowl, combine the buttermilk and whole milk and add the yeast mixture and salt. Add
Transfer the dough back to the working surface, punch down, and knead about 5 minutes. Grease a 9 by 5 by 3–inch loaf pan with butter. Place the dough in the loaf pan, cover again, and let rise till doubled in bulk, 1½ to 2 hours.
Slash three lines along the top of the dough with a razor blade, brush the top with the egg wash, and
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