Instructions: Stir sugar into warm water in small cup. Sprinkle yeast over top. Let stand until foamy 5 to 10 minutes.

Heat buttermilk, egg, salt, honey and butter in saucepan until butter melts and mixture registers 110F to 120F on instant-read thermometer. Transfer to a large bowl.

Add 2 cups bread flour; beat until smooth. Stir in yeast mixture. Add remaining flour, 1/2 cup at a time until dough holds together and pulls away from the sides of the bowl.

Transfer dough to lightly floured surface. Knead until smooth and elastic, 8 to 10 minutes. Transfer to large greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, about 1 hour.

Punch dough down. Let rest for 5 minutes. Grease two 9 1/4 x 5 1/4 x 2 3/4-inch loaf pans. Divide dough in half; lightly coat halves with flour. Gently pat each half into 7 x 5 inch rectangle. Transfer to the 2 prepared loaf pans. Cover with clean kitchen towel. Let rise in warm place until doubled in volume, about 1 1/4 hours.

Heat oven to 350F. With a razor blade or very sharp knife, make a slash down length of each loaf.

Bake in 350 degree oven for 15 minutes. Open oven; pull rack with breads out slightly. Brush loaves with some of the melted butter. Bake another 15 minutes. Brush again with butter. Bake another 5 minutes or until loaves sound hollow when tapped. Remove loaves from pans to wire to cool.

Description: "Makes 2 loaves (12 slices each) at $1.42 each loaf."

NOTES : These all looked so good to me! I made the Split-Top Butter loaf and it was great! (Hubby and I ate 1/2 of a loaf before it had totally cooled!). The next time I make it, Im going to add some whole wheat flour to see how it does. The next one I want to try is the Marbled Pumpernickel Rye (I love making croutons out of the store bought stuff!)

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