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"Crusty on the outside and tender on the inside, this bread is my family's all-time favorite," reports Michele Surgeon of Medford, Oregon. "Honey helps the crust bake up golden brown, wheat germ adds extra nutrition and the wonderful flavor will likely make it your family's standard for homemade bread, too."
This recipe is:
Diabetic Friendly
Editor's Note: Warmed buttermilk will appear curdled.
Nutritional Analysis: One slice equals 183 calories, 4 g fat (3 g saturated fat), 11 mg cholesterol, 275 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Originally published as Favorite Buttermilk Bread in Taste of Home October/November 2001, p16
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Reviewed on Jul. 14, 2011 by cee-jay
Do you think this can this be made with dry buttermilk?
Reviewed on Oct. 26, 2010 by katlaydee3
This was one of the best breads I have ever made. Loved it!!!!
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