Buttermilk Yeast Bread (Not a quick one)
In large bowl, combine 1/4c. warm water, 1 package dry yeast & 1t. sugar; stir to dissolve.Let mixture sit 5 minutes 'til foamy.
Meanwhile, in a qt. pan, combine 1 1/2c. buttermilk, 6T. butter and 1/4c. sugar; heat over med.-low heat until warm (105-115 degrees). add buttermilk mixture, 2t. salt & 4 1/2c. flour to yeast mixture & beat with a wooden spoon until blended.
Turn dough out on a floured surface & knead 'til smooth & elastic (10 minutes), working in enough flour to keep it from sticking. Shape dough into a ball; place in a greased large bowl, turning dough once to coat the top. Cover bowl with plastic wrap & let rise in a warm place 'til doubled (an hour). Punch dough down & turn out onto floured surface 7 cut in half; cover & let rest 15 minutes. Grease 2 loaf pans. Shape each dough half into a rectangle 9" x 6". Roll up from short side. Pinch seams to seal. Place seam side down in pans. Cover & let rise another hour.
Meanwhile, preheat oven to 375. Melt 2T. butter. Just before baking, with serrated knife, cut a length-wise 1/4" deep slash in top of each loaf. Brush with melted butter & bake 'til loaves sound hollow when tapped on bottom, 25-30 minutes.