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Favorite Buttermilk Bread Recipe

Favorite Buttermilk Bread Recipe photo by Taste of Home

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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

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Favorite Buttermilk Bread Recipe

Prep: 20 min. + rising Bake: 45 min. + cooling

Yield: 36 Servings

20 45 65

Ingredients

6 teaspoons active dry yeast
3/4 cup warm water (110° to 115°)
3 cups warm buttermilk (110° to 115°)
3/4 cup butter, melted and cooled
1/4 cup honey
3 teaspoons salt
1/2 teaspoon baking soda
3/4 cup toasted wheat germ
9 to 10 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. Add the buttermilk, butter, honey, salt, baking soda, wheat germ and 4 cups flour. Beat until smooth. Gradually stir in enough remaining flour to make a soft dough.
Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; divide into thirds. Divide each portion into thirds; shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Place in a greased 9-in. x 5-in. loaf pan. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks. Yield: 3 loaves (12 slices each).

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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Favorite Buttermilk Bread

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Reviewed on Jan. 14, 2013 by Ashaline

This bread is so comfy and delicious. I love to eat it with stew and pot roast, but it is good anytime!

Reviewed on Nov. 17, 2012 by mjceml6

fantastic bread, I usually swap out 1/3 to 1/2 white flour for wheat and it's still fine grained and light.

Reviewed on Sep. 03, 2012 by Kym Ray

This bread is very good. I like to also make it into soup bowls. Takes a bit more time than my standard white and wheat bread, but it is worth it! YUM!

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!!!!