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Favorite Buttermilk Bread

Source of Recipe

Taste of Home Magazine – S. Chambers - Mississippi
Exchanges:
Yield: 3 loaves (12 slices.’each’)

6 tsp. active dry yeast
3/4 c. warm water (110º-115º
3 c. warm 1% buttermilk (110º-115º)….. (Warmed buttermilk will appear curdled)
3/4 c. Stick margarine, melted and cooled
1/4 c. honey
3 tsp. salt ….. Do Not Leave Out Salt
1/2 tsp. baking soda
3/4 c. toasted wheat germ
9-10 c. all-purpose flour

In a large mixing bowl, dissolve yeast in warm water. Add the next 6 ingredients + 4 c. 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-inch 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 350º for 40-45 minutes or until golden brown. Remove from pans to wire racks

One slice equals: 183 calories….4 gm fat (1 gm saturated)…7 mg cholesterol…275 mg sodium…31 gm carbohydrate…1 gm fiber…5 gm protein ++++ Exchanges: 2 starch…1/2 fat