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Favorite Buttermilk Bread

"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."

36 ServingsPrep: 20 min. + rising Bake: 45 min. + cooling

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

2 of 2

Favorite Buttermilk Bread (continued)

Directions (continued)

pans to wire racks. Yield: 3 loaves (12 slices each).

Nutrition Facts: 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.