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.
Tips & Substitutions
For best results, ensure the water is warm but not too hot, as high temperatures can kill the yeast. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Kneading the dough well is crucial for a good rise, so don't skip this step.
Serving Suggestions
This Buttermilk Braid is delightful served warm with butter or jam. It pairs beautifully with Overnight Morning Rolls for a brunch spread. Consider serving it alongside a fresh fruit salad or a warm beverage for a comforting breakfast or snack.
Storage & Reheating
To store leftovers, wrap the cooled braid in plastic wrap or aluminum foil and keep it at room temperature for up to 2 days. For longer storage, you can freeze the braid, well-wrapped, for up to 3 months. To reheat, place it in a warm oven for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Braid contains roughly 187 calories, with 7g protein, 31g carbohydrates, and 4g fat. It is a good source of protein (14% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 958mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of unbleached flour?
Yes, you can substitute whole wheat flour, but keep in mind that it may change the texture and flavor slightly. Start with a mix of half whole wheat and half unbleached to maintain the softness of the braid.
How can I tell when the braid is done baking?
The braid is ready when it is golden brown on top and sounds hollow when tapped on the bottom. An internal temperature of about 190°F (88°C) is also a good indicator that it's fully baked.
Can I add fillings or toppings to the braid?
Absolutely! You can incorporate ingredients like cinnamon sugar, dried fruits, or nuts into the dough before braiding for added flavor. Just be sure not to overfill, as it may affect the braiding process and rise.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).