To make fake buttermilk for cooking, to 1-to-1/2 cups of milk, add 1 Tablespoon white vinegar, let it sit about 10 minutes. 1 1/2 cups buttermilk 1/2 cup warm water (110    degrees F/45 degrees C) 1/2 cup margarine 1/4 cup white sugar 1/2 teaspoon baking soda 2 packages active    dry yeast 2 teaspoons salt (or less) 5 1/2 cups bread flour Proof yeast in warm water. with a smidge of the sugar. Place the butter or margarine and buttermilk in a small    saucepan. Heat slowly until butter or margarine has melted.    Cool to lukewarm. Place sugar, salt, baking soda, buttermilk mixture, and    yeast in large mixing bowl. Add 3 cups flour one cup at a    time, and mix with the dough hook attachment of an electric    mixer. Gradually add the remaining flour while continuing to    mix. When dough is not sticky, turn out on a lightly    floured surface. Knead for several minutes, until the dough    is soft and smooth. Place in a greased bowl, and turn    once. Allow to rise until doubled in size. Punch down the dough. Divide, and shape into 2 loaves.     Place in two well greased 8 x 4 inch bread pans.    Allow to rise until dough has risen one inch above pans. Bake in a preheated 375 degrees F (190 degrees C) oven    for 30 to 35 minutes. Loaves are done when nicely brown    and hollow sounding when thumped

If you add the orange to it, it turns out even more special. Good for Sunday breakfast or special feasts at your house, or even sandwiches! The honey is an excellent sweet touch! 1 Tablespoon dry, instant yeast 1/2 cup warm water 1 Tablespoon sugar 2 cups warm cultured buttermilk (any other milk is O.K.) 2 eggs 1/2 cup cooking oil 1/4 cup honey or waffle syrup or brown sugar - Sometimes I add the grated rind of a large orange that has been simmered in the juice if the orange until the rind has softened some. Approx. 6 cups flour -------(you can use 2 cups of whole wheat and 4 of white but any combination can be used to suit personal taste) salt Mix yeast, warm water and 1 Tbsp. sugar in bowl and let set for 10 mins. Warm the milk. lightly beat the eggs, add syrup' honey or brown sugar, salt, cooking oil and mix with the milk. Pour the liquid mixture into a large bowl with the yeast and water mixture. Add two cups of flour (if whole wheat is used, add it first) and wisk it into the liquid mixture. Add another cup of flour and wisk it in. Add flour and stir with a large spoon (wooden works best for me). The amount of flour you add to the bowl will be determined by how strong you are because stirring gets difficult. Turn the mix out onto a well floured kneading surface and knead it for about five minutes. During kneading you will probably have to add more flour because the mixture might still be quite wet. Don't be afraid to add flour but don't overdo it either. You will soon get a "feel" for how much flour to use. Place kneaded dough back in the large bowl (after removing most of the residue and lightly greasing it, don't be too fussy) Place in warm (125 - 150) oven with the light on to help maintain the warmth, for about 45 mins. Remove from pan onto floured surface and press out to about 1/2" to 3/4" thick. At this point the dough can be cut in half and placed into two bread pans or formed into pan rolls or clover leaf rolls or muffin tin size potions or, etc.etc. Return to the warm oven for about 3/4 hr. Remove from oven, turn the oven to 350 - 375 and after it heats, put the pans in. Small rolls will take about 12 - 15 mins. Pan rolls about 20 mins. A loaf a bit longer 30-35 mins. ************ You can also roll this dough' following the first rising' to about 1/4" thick, cut a piece about 6" wide and 12" long. Place "things" on it such as sliced, cooked sausage, sandwhich meat, cheese, peppers. mustard, whatever is in the fridge. Place the whatever lengthwise about 2" wide then fold the sides over and close the ends. This can be cooked on a cookie sheet for about 15 - 20 mins. When it cools it can be sliced for snacks, lunches, etc.