Braided Buttermilk Bread
Cook time: 
Total time: 
Serves: 48 servings
  • 2 pkgs active dry yeast
  • ½ cup warm water (105°-115°F)
  • 6 Tbsp solid vegetable shortening
  • 2 Tbsp granulated sugar
  • 2 tsp salt
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 1½ cups water
  • 3 eggs, set aside one yolk
  • 7 cups all-purpose flour Poppy seeds
  1. Have all ingredients (except warm water) at room temperature.
  2. In a small bowl dissolve the yeast in warm water and add a pinch of sugar.
  3. Do not stir.
  4. Let stand for 10 minutes.
  5. Meanwhile, in a large mixing bowl combine shortening, sugar, salt, Buttermilk Blend, water, eggs (reserving one yolk), and 3½ cups of the flour.
  6. Stir in the activated yeast and mix well.
  7. Add enough of remaining flour to make dough soft and easy to handle (dough should pull away from sides of bowl).
  8. For kneading, turn dough out onto lightly-floured board or counter top.
  9. Knead 5 to 10 minutes, or until dough is smooth and elastic.
  10. Cover and set dough in a warm place to rise.
  11. When dough has doubled in bulk (about 1½ hours), punch down and divide into 3 parts.
  12. Divide each part into 3 additional parts, rolling each piece into a long strand.
  13. Braid into 3 loaves, pinching strands together at each end of loaf.
  14. Place each braided loaf onto cookie sheet.
  15. In small cup mix reserved egg yolk with 1 Tbsp cold water and brush over the loaves.
  16. Sprinkle with poppy seeds.
  17. Cover and set in warm place to rise until each loaf has doubled in bulk (about 1 hour).
  18. Bake in preheated 375°F oven for 40 minutes, or until golden brown.
  19. Watch bread carefully.
  20. If bread is browning too fast, loosely cover with aluminum foil.
Nutrition Information
Calories: 87 Fat: 2g Saturated fat: 0g Trans fat: 0g Carbohydrates: 15g Sugar: 1g Sodium: 105mg Fiber: 1g Protein: 2g Cholesterol: 1mg
Recipe by SacoFoods at