Ingredients Jump to Instructions ↓

  1. 6 teaspoons active dry yeast

  2. 3/4 cup warm water (110 degrees F to 115 degrees F)

  3. 3 cups warm 1% buttermilk* (110 to 115 degrees F)

  4. 3/4 cup butter, melted and cooled

  5. 1/4 cup honey

  6. 3 teaspoons salt

  7. 1/2 teaspoon baking soda

  8. 3/4 cup toasted wheat germ

  9. 9 cups all-purpose flour

Instructions Jump to Ingredients ↑

  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. 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.


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