Buttermilk Braid
A tender, flaky buttermilk bread braid with a golden crust, perfect for breakfast or special occasions, offering a rich, tangy flavor and impressive presentation.
Ingredients
Instructions
- In a small bowl, dissolve the dry yeast in warm water and add a pinch of sugar. Do not stir. Let stand for 10 minutes.
- In a large mixing bowl, combine the yeast mixture with shortening, sugar, salt, buttermilk, and eggs (reserve 1 yolk).
- Gradually add the unbleached flour, mixing until a soft dough forms.
- Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes.
- Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Punch down the dough and divide into three equal parts. Roll each part into a long rope.
- Braid the three ropes together and place on a greased baking sheet.
- Brush the braided loaf with the reserved egg yolk.
- Bake in a preheated oven at 375°F (190°C) for 25 minutes or until golden brown.
- Remove from oven, let cool slightly, then serve warm or at room temperature.
Nutrition & Diet Analysis (per serving)
514
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).