Favorite Buttermilk Bread

SUBMITTED BY: Michele Sugeon

"'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.'"

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PREP TIME	20 Min
COOK TIME	45 Min
READY IN	1 Hr 5 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

6 teaspoons active dry yeast
3/4 cup warm water (110 degrees F to 115 degrees F)
3 cups warm 1% buttermilk* (110 to 115 degrees F)
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 cups all-purpose flour

DIRECTIONS

In a large mixing bowl, dissolve yeast in warm water. Add the buttermilk, butter, honey, salt, baking soda, wheat germ and 4 cups flour; mix well. 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. x 3-in. loaf pan. Repeat with remaining dough.
Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees F for 40-45 minutes or until golden brown. Remove from pans to wire racks.

FOOTNOTES

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.