The recipe comes from the cookbook, Artisan Bread in Five Minutes a Day. BOTH of my SIL’s swear by this book. Inevitably, I’m going to have to buy my own copy so that I can stop stealing theirs.
In the meantime, I’m sharing this recipe with you. This recipe makes three 1 1/2 pound loaves. 2 cups lukewarm water Mix the yeast, salt, and sugar with water and buttermilk in a 5-quart bowl, or a lidded (not airtight) food container.
Mix in the flour without kneading, using a strong handled spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you’re not using a machine, wet your hands to incorporate the last bit of flour.
Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top); approximately 2 hours.
The dough can be used immediately after the initial rise, though it is much easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 7 days.
On baking day, lightly grease a 9 x 4 x 3-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 1 1/2 pound (cantaloupe-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides. Allow the dough to rest for 2 hours. Flour the top of the loaf and slash, using the tip of a serrated bread knife. Brush the top with melted butter. Preheat the oven to 350ºF. Bake for 45 minutes, or until golden brown.
Remove from the pan. Wait for the bread to cool completely before slicing. And note that while we made the dough on Friday, we didn’t bake it until Saturday morning. The dough keeps for 7-days, so don’t feel like you have to kill yourself to do it all in one day! 
1 cup buttermilk
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons salt
1 1/2 tablespoons sugar
6 1/2 cups unbleached all-purpose flour
butter or neutral-tasting oil for greasing the loaf pan
Drop the loaf into the prepared pan. Fill the pan slightly more than half-full.
In my opinion, there is nothing better than the smell of fresh-baked bread, so if you have a busy and stressful week ahead of you, I’d suggest you make this dough one night, and bake it the following night when you get home from work! Mmmm the soothing powers of fresh-baked buttermilk bread…
I have that book too and I love it! That looks so good I might have to make some this week, thank you!
I love making bread, the weather is cooling off for us tomorrow so I can bake. Just made some raspberry jam also…good combo.
Thanks so much! I know what you mean about the cool weather too- I’ve been waiting to make all kinds of yummy recipes I picked up over the summer in Europe- it’s just been too darn warm. Finally cooling off
Hey- how do you make your jam?
xxoo
Megan
I started the bread this afternoon, there is nothing like fresh bread in the house w/homemade raspberry jam.
My sister has raspberry growing in her garden in Vail, Colorado. I had only about 2 cups of raspberry and added 2 cups sugar. I didn’t need to add Certo this time.
Yummm
Off to the store to get buttermilk.
Can’t wait to try this bread with a fresh pot of soup.
Thanks for sharing the recipe and for the book recommendation.
Cheers!