My kids adore this bread. We use it with chicken curry as the spoon!! It would also work well with any salad or soup. I made this a couple months ago for my mom and dad and they devoured it.This is easily doubled. (For those who do not often work with bread, we add as much flour as needed to get a workable consistency, this is the original recipe I received...I just added more flour to mine.)

Ingredients

8 serv.

cup flour↗1
teaspoons yeast2 1⁄2
teaspoons salt↗2
cup warm water1
cup buttermilk (or yogurt)↗1
egg, room temp↗1
tablespoon honey↗1
tablespoons oil2
cups flour↗2 1⁄2
tablespoons butter↗2
1 tablespoon poppy seeds or 1 tablespoon cornmeal↗1

Step-by-step instructions

1
Combine 1 c flour, yeast, and salt, in a mixing bowl. Stir in water, buttermilk, egg, oil and honey one at a time. Beat until smooth in mixer.
2
Stir in enough flour to form a soft sticky dough.
3
Turn onto floured surface continuing to knead in flour to make dough smooth and elastic (this may require more than the 3-1/2 c listed)3-5 minute.
4
Place in an oiled bowl turning once to coat.
5
Cover and let rise till doubled - about 45 minutes.
6
Punch down and shape into 16 equal balls.
7
Roll out each to 1/4 inch thickness,place on greased cookie sheet (I used my fingers and just pulled them like pizza dough), brush with butter and sprinkle with one of the seed toppings.
8
Cook 450 for 5-8 minutes.

Source: food.com

Original recipe ↗

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