Mix the yeast and sugar in the warm water. To get 110°F water, I stick a digital thermometer under the tap and fill my glass when it’s ready. No thermometer? Think bathwater, not tea water. Let it proof for about 10 minutes, until nice and foamy as in the photo above. No foam? No proof. You’ll need to start over and try again. (I let it proof for about 20 minutes last time due to running around to no ill effect)

In a large mixing bowl whisk together 500 grams (4 cups) of the flour and the salt.

In a medium saucepan melt the butter over low heat. Add the buttermilk and warm gently, stirring. Don’t let it get too hot or it will separate. It just need to be warm. Remove from heat and stir in the honey as well as the yeast mixture.

Dump the buttermilk yeast mixture into the flour, and using a wooden spoon stir to form a shaggy dough. When it’s come together as much as you can get it turn it out onto a work surface dusted with the remaining 70 g flour.

It will be a bit crumbly, no worries. Knead the dough until it comes together and then continue kneading until it forms a smooth, elastic dough. I usually have about 3 tablespoons of flour left on my work surface; I don’t work it all in. Just as much as is needed for a workable dough.

Once you stick your finger in the dough and it bounces back, you’re good. Form dough into ball and place in a clean, lightly oiled bowl (I just use olive oil). Sprinkle the top with flour and cover with a damp (not wet) towel (preferably one that won’t deposit fuzzies onto your bread, i.e. no terry cloth, wet cats, etc.) Let the bread rise in a warm spot until doubled in bulk, about two hours.

Punch the dough down, form in a loaf, place in an oiled loaf pan, cover with the towel again, and allow to rise another hour. Meanwhile, heat your oven to 375°F.

When the second rise is complete, brush the top of your loaf with the egg, and then sprinkle it with a bit of kosher or other flaky salt.

Bake in the middle of the oven for about 30-45 minutes until golden and hollow sounding when knocked on the bottom. A thermometer should read about 190°F when the bread is done. If the top seems to be getting too brown, cover with foil for the rest of the bake time.

Allow to cool in the pan for about 5-10 minutes. Remove and allow to cool for 30 minutes to an hour before slicing. Orrrrr don’t. I won’t tell. But you’re supposed to let it rest. Enjoy with plenty of fresh butter!