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Favorite Buttermilk Bread

Rated as 4.73 out of 5 Stars

"'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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1 h 5 m servings
Original recipe yields 36 servings


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  1. 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.
  2. 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.
  3. 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.


  • 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.


Read all reviews 10
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For Bread Machine (this is how I made this for my bread machine. It came out perfect!) 2 teaspoons active dry yeast; 1/4 cup warm water (110 degrees F to 115 degrees F); 1 cup warm 1% buttermilk...

It was great and I even messed it up! I was in a hurry and forgot the second rise and instead just put it in the oven. I used 3 cups whole wheat, 3 cups bread flout, and 3ish cups of ap kneade...

I've made this bread several times now and I must say, it makes beautiful tasty loaves I am very proud to serve family and friends. Now I'm branching out into making rolls with the same dough. ...

I made this with 100% whole wheat flour and half the honey (I put in 2 T Splenda for the flavor). I also used buttermilk powder, as I didn't have the real stuff on hand. This makes A LOT of doug...

Very tender, slightly dense bread with a good old-fashioned flavor. The buttermilk & honey nicely accent the nuttiness of the wheat germ. I used part WW pastry flour and 1/4 cup of buckwheat hon...

Tasted nice but was very hard to cut. It just kept falling apart. I doubt I'll make it again. There are so many other bread recipes to choose from.

Very good bread. I like how well it rises; bf loved how soft it was. I almost killed my KA mixer wtih this; I really thought I'd cut the recipe by 1/3 but I had the right amount of milk for th...

Halved the recipe & mixed in my bread machine on the dough cycle. Used 3/1/2 cups bread flour, then added 1 cup white flour while mixing, 1/4 cup at a time. Used Canola oil, ground flax. Baked 3...

Delicious! The whole family loved this and they turned out so pretty. I made 24 servings instead of 36 so I could mix it up in my Kitchen-aid. And also because I only have 2 pans that size. ...