Ingredients
6 teaspoons active dry yeast3/4 cup warm water (110° to 115°)3 cups warm buttermilk (110° to 115°)3/4 cup butter, melted and cooled1/4 cup honey3 teaspoons salt1/2 teaspoon baking soda3/4 cup toasted wheat germ9 to 10 cups all-purpose flour
Preparation
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.
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 9x5-in. loaf pan. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes.
Preheat oven to 350°. Bake 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.
