A simple loaf of white sandwich bread.  The buttermilk gives the bread a buttery tang that is slightly reminiscent of a sour dough, but does not require the development of a sour dough starter.  A sprinkle of poppy seeds coats the top of the loaf for additional flavor and crunch.

Ingredients:

• 3 tbsp Butter
• 1 tbsp Maple Syrup
• 1 cup Buttermilk
• 5 tsp dry-active Yeast
• 1 cups Bread Flour
• 1 cup Flour
• 1 tsp Salt
• Egg wash: beat together 1 egg and 1 tsp of milk or water.
• Poppy Seeds for garnish (optional)

Directions:

1. Melt the butter.  I gave it a quick zap in the microwave.
2. Whisk together the butter, syrup, and buttermilk.
3. Stir in the yeast.
4. Pour the liquids into the bowl of your stand mixer with the dough hook attached.
5. Turn the mixer on, and add the remaining ingredients.
6. Allow the mixer to knead the dough for about 10 minutes.
7. Place the dough in a greased container and allow it to rise for 2 hours.
8. Form the dough into a loaf.
9. Allow the dough to rise until doubled, this should take about an hour.
10. Preheat the oven to 350 F (176 C).
11. Brush the top of the dough with the egg wash, and sprinkle the dough with poppy seeds.
12. Bake for about 35-40 minutes, until it is golden brown.