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Favorite Buttermilk Bread Recipe

Favorite Buttermilk Bread Recipe

"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 YIELD: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

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.

Nutritional Facts

1 slice: 183 calories, 4g fat (3g saturated fat), 11mg cholesterol, 275mg sodium, 31g carbohydrate (0g sugars, 1g fiber), 5g protein Diabetic Exchanges:2 starch, 1/2 fat

Reviews for Favorite Buttermilk Bread

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MY REVIEW
Ashaline
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
mjceml6
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
Kym Ray
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
cee-jay
Reviewed Jul. 14, 2011

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

MY REVIEW
katlaydee3
Reviewed Oct. 26, 2010

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

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