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Sour Cream Yogurt Braid

 Sour Cream Yogurt Braid
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
12 ServingsPrep: 30 min. + rising Bake: 20 min.


  • 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
  • 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.

2 of 2

Sour Cream Yogurt Braid (continued)

Directions (continued)

  • Bake at 400° for 20-25 minutes or until golden brown. Melt
  • remaining butter; brush over braid. Yield: 1 loaf.