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1
Mix together water, buttermilk and oil.
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2
Add 1 1/2 cups of flour and mix with a wooden spoon till smooth.
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3
Add sugar and eggs stir together till smooth.
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4
Mix in the salt.
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5
Then stir in yeast.
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6
Allow to sit uncovered for 15 minutes. Then add flour a 1/2 cup at a time. Stir till it becomes to hard to mix. Place some flour onto the counter and continue to slowly add remaining flour till the dough is just a little bit sticky (note you may not need all the flour).
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7
Knead the dough for 8-10 minutes till smooth and elastic (stand mixer 5-6 minutes with a dough hook). Place dough into a lightly oiled bowl.
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8
Spray the top of the dough with an oil spray. Cover bowl with plastic wrap and set aside in a warm place for about 1 hour.
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9
Pour out onto a lightly floured surface. Cut dough in half and degas the dough.
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10
Shape dough into 2 rectangles the length of a 5x9 loaf pan. Roll the dough like a jelly roll being sure to lightly press with each rotation of the dough. Pinch the seam closed with your fingers.
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11
Place into two greased 5x9 loaf pans. Cover with plastic wrap and allow to rise till double in bulk about 45-60 minutes.
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12
After the dough has proofed, make egg wash and brush the tops of the loaves. Wait 5 minutes then brush again.
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13
Bake in a 375 degree oven for 30-35 minutes. If you place a thermometer into the center of the loaf it should register between 180 degrees or when you tap the bottom of the loaf it sounds hollow.
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14
Remove from pans and cool on a wire rack.
