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1
In a larg mixer bowl, combine 1 1/2 cups flour, yeast, sugar, and salt.
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2
To a saucepan, add the buttermilk, water and butter. Warm over low heat until warm (120-130 degrees F). (Butter does not need to melt).
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3
Add warm liquid over flour mixture. Blend at low speed until moistened; beat for 3 minutes at medium speed. By hand, stir in 1 - 1 1/2 cups of the remaining flour to form a sticky dough.
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4
Remove dough from mixer bowl to a floured surface. Knead adding 1/2 - 1 cup of flour until dough is smooth, pliable and no longer sticky (about 5 minutes).
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5
Place dough in a lightly greased bowl; cover. Let rise in a warm place (such as a bowl over warm water) until light and doubled in size; about 1 hour.
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6
FILLING: Combine ingredients in a small saucepan over low heat; stirring constantly until butter is melted. Set aside.
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7
Once dough has doubled in size, punch it down.
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8
Knead several times to remove air bubbles.
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9
For one large loaf: roll or pat dough into a 16 x 18-inch rectangle. Spread filling (at room temperature) evenly over dough, leaving a 1-inch edge on all sides.
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10
Roll up tightly starting at long edge, jelly-roll style. Pinch edges and sides of dough to seal.
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11
For 2 small loaves: cut dough in half and follow remaining directions (except for the size of rectangle) as for the large loaf.
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12
Place loaves (or single loaf) seam side down on greased cookie sheet(s). Cover and let rise in a warm place until doubled in size.
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13
Bake in a preheated 350 degree F. for 40 - 50 minutes or until golden brown. Immediately remove from oven.
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14
If desired brush loaves with melted butter after baking; sprinkle with parsley. Serve warm.
