Printable | Taste of Home

Sour Cream Yogurt Braid

2 packages (1/4 ounce each) active dry yeast
1/3 cup plus 1/2 cup warm water (110° to 115°), divided
1/2 cup sour cream
1/2 cup plain yogurt
4 tablespoons butter, divided
2 tablespoons sugar
1 teaspoon salt
3-1/2 to 4-1/2 cups bread flour
Cornmeal

In a small bowl, dissolve yeast in 1/3 cup warm water. In a large
mixing bowl, beat sour cream, yogurt, 2 tablespoons butter, sugar,
salt and remaining water. Add yeast mixture and 2 cups flour; beat

Printed from tasteofhome.com Sep 7, 2008

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Sour Cream Yogurt Braid cont.

until smooth. Stir in enough of the remaining flour to form a soft
dough. Turn onto a 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 lightly floured surface. Divide into
thirds. Shape each into a 16-in. rope. Grease a baking sheet and
sprinkle with cornmeal. Place three ropes on prepared baking sheet
and braid; pinch seams to seal and tuck ends under. Cover and let
rise in a warm place until doubled, about 30 minutes. Bake at
400° for 20-25 minutes or until golden brown. Melt remaining
butter; brush over braid.

Yield: 1 loaf.