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Buttermilk Bread

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Member since 2007

Serves 36 | Prep Time | Cook Time 45


6 teaspoons active dry yeast
3/4 cup warm water (110° to 115°)
3 cups warm buttermilk (110° to 115°)
3/4 cup butter or stick margarine, 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

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° for 40-45 minutes or until golden brown. Remove from pans to wire racks. Yield: 3 loaves (12 slices each).

Pairs Well With


Sounds good - braiding the loaves is a nice idea.

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