Buttermilk Braids

(Louise Kelley)

Ingredients –

– 2 pkgs. active dry yeast
– 3/4 c. warm water
– 1-1/4 c. buttermilk
– 4-1/2 – 5 c. flour
– 1/3 c. shortening
– 2 T. sugar
– 2 t. baking powder
– 2 t. salt
– 1 envelope Italian salad dressing mix
– 2 T. salad oil

Dissolve yeast in water in large mixing bowl. Add buttermilk, 2-1/2 c. flour, shortening, sugar, salt and baking powder. Blend 30 seconds on low speed scraping side and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 2-2-1/2 cups flour. Dough should remain soft and slightly sticky. Knead 5 minutes or about 200 times on generously floured board. Roll dough into oblong 10 x 9 inch. Cut into 1 inch strips. Make three braids using three strips for each. Place on greased baking sheets. Blend salad dressing mix and oil; brush on each braid. Let rise in a warm place until double, about one hour. Heat oven to 400 F. Bake 20 minutes or until done. Yield three braids.

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