This recipe makes a very nice, plain white bread, similar to the types of white bread you used to be able to buy in the past at your local neighborhood bakery. The loaf has a nice buttery flavor, thanks in part to the generous dribble of real dairy butter that is placed over the bread batter at the last minute.

1 packet active dry yeast

1/4 c lukewarm water

1 2/3 c lukewarm buttermilk (or use 1T vinegar to df milk alternative…)

3 T sugar

1 1/2 tsp salt

6 T unsalted butter at room temp

3 1/2 c Better Batter Gluten Free Flour

Instructions
Preheat the oven to 375 degrees. Grease a 9x5x3 inch loaf pan.

In a small bowl sprinkle the yeast over the water and let sit till bubbly, about 5 minutes.

In the bowl of your mixer, combine the buttermilk, sugar, salt, and 3 T of the butter.

Stir in the yeast. Add the flour and beat on high for 3 minutes.

Place in a greased 9×5 inch loaf pan.

Smooth the top with a spatula or hands dipped in water.

Let rise till almost doubled in bulk.

Meanwhile, melt the remaining 3 T butter.

With a sharp, wet knife cut a 1/2 inch deep slit in the batter. Pour the butter into this and over top of the dough.

Bake for 35-45 minutes (it should be deep golden brown).

Remove to a wire rack and cool completely before slicing.