Sour Cream Yogurt Braid Recipe

5 1 2
Sour Cream Yogurt Braid Recipe
Sour Cream Yogurt Braid Recipe photo by Taste of Home
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Sour Cream Yogurt Braid Recipe

Read Reviews
5 1 2
Publisher Photo
I won best of show at the county fair with this favorite yeast bread. I like to shape the dough into an attractive braid. It smells wonderful coming out of the oven, and everyone likes the texture and flavor. -Marie Hattrup Sparks, Nevada
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.

Ingredients

  • 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

Directions

In a small bowl, dissolve yeast in 1/3 cup warm water. In a large bowl, beat sour cream, yogurt, 2 tablespoons butter, sugar, salt and remaining water.
Add yeast mixture and 2 cups flour; beat 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.
Originally published as Sour Cream Yogurt Braid in Taste of Home February/March 2004, p33

  • 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
  1. In a small bowl, dissolve yeast in 1/3 cup warm water. In a large bowl, beat sour cream, yogurt, 2 tablespoons butter, sugar, salt and remaining water.
  2. Add yeast mixture and 2 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough.
  3. 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.
  4. 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.
  5. 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.
Originally published as Sour Cream Yogurt Braid in Taste of Home February/March 2004, p33

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Irish Baker User ID: 5903623 67238
Reviewed Mar. 27, 2011

"Delicious and beautiful! I was going to use loaf pans rather than braid but am glad I didn't because the dough rises beautifully and would have been too much for one pan. I will make again for Easter. Try it! You'll like it! (And, so easy, too!)"

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