Ingredients
6 teaspoons active dry yeast
3/4 cup warm water (110° to 115°)
3 cups warm buttermilk (110° to 115°)
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 to 10 cups all-purpose flour
Directions
1. In
a large bowl, dissolve yeast in warm water. Add buttermilk, butter, honey,
salt, baking soda, wheat germ and 4 cups flour. Beat until smooth. Gradually
stir in enough remaining flour to make a soft dough.
2. 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.
3. 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 9x5-in. loaf pan. Repeat with
remaining dough. Cover and let rise until doubled, about 45 minutes.
4. Preheat
oven to 350°. Bake 40-45 minutes or until golden brown. Remove from pans to
wire racks to cool. Yield: 3
loaves (12 slices each).
Note: Warmed
buttermilk will appear curdled.
Nutritional Facts
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.
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