Mock Sourdough Bread from Sarah Hodson

2 C Buttermilk (or Plain Yogurt)
1 pkg. Active Dry Yeast
1/4 C Warm Water
1 T Sugar
2 t. Salt
1 T Oil
3 3/4 - 4 1/4 C Flour

Dissolve yeast in water in large bowl - about 10 minutes.

Heat buttermilk to lukewarm then add this plus the sugar, salt, oil, and 2 C of the flour to the yeast. Mix until smooth. Stir in enough flour to make dough easy to handle then turn dough onto lightly floured surface. Knead until smooth - about 5 minutes.

Place in greased bowl, turn greased side up, then cover and let rise until doubled - about 1 hour. Dough will be ready when an indentation remains when touched. Punch dough down and divide into equal parts.

Flatten with hands or a rolling pin into rectangles. Roll up, beginning at one of the long sides. Pinch edge of dough firmly in to the roll to seal. With sides of hands, press each end of seal, fold ends under.

Place loaves seam side down on greased baking sheet. Brush tops lightly with cold water. With a sharp knife, cut 3 diagonal slashes across the top of each loaf. Let rise until doubled - about 25 minutes. Heat oven to 375. Brush with cold water and then brushing with water every 10 minutes, bake until loaves sound hollow when tapped - about 30-35 minutes.