2 Loaves
Heat milk to scalding point and add butter, salt and honey. Pour into large mixing bowl and allow to cool to lukewarm. Mix the teaspoon sugar in the lukewarm water and add the yeast. Mix to dissolve the yeast and let it sit about 5 minutes until the yeast foams. Then add the yeast mixture to the lukewarm mixture in the large bowl.
Add the wheat germ and about 3 cups of flour and stir vigorously until batter is smooth. Add more flour and keep stirring until the batter is too stiff to stir. Turn the dough out on a floured board and knead, adding more flour as necessary to keep the dough from sticking. Continue to knead the dough until it is very smooth and elastic, about 8 to 10 minutes. You might wish to review the ABCs of Bread for detailed instructions.
Turn the dough into a well buttered bowl and flip the dough to coat both sides with butter. Place in a warm draft free place and allow to rise to double in bulk, about 1 hour. Punch down, cover and allow dough to rise to double bulk again. After the dough has risen the second time, knead a few times and shape into 2 loaves. Place the loaves in buttered baking pans and allow to rise to almost double, about 40 minutes. Bake in a preheated 375 ° F oven for 45 minutes. Loaves should be golden brown.