Favorite Buttermilk Bread Recipe
Favorite Buttermilk Bread Recipe photo by Taste of Home

Favorite Buttermilk Bread Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 20 min. + rising Bake: 45 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 45 min. + cooling
MAKES: 36 servings

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

Nutritional 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.

Directions

  1. In a large bowl, dissolve yeast in warm water. Add 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.
  2. 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.
  3. 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 9x5-in. loaf pan. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes.
  4. Preheat oven to 350°. Bake 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (12 slices each).
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Favorite Buttermilk Bread in Taste of Home October/November 2001, p16

Nutritional 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.

Reviews for Favorite Buttermilk Bread

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 14, 2013

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

MY REVIEW
Reviewed Nov. 17, 2012

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

MY REVIEW
Reviewed Sep. 3, 2012

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!

MY REVIEW
Reviewed Jul. 14, 2011

Do you think this can this be made with dry buttermilk?

MY REVIEW
Reviewed Oct. 26, 2010

This was one of the best breads I have ever made. Loved it!!!!

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