Sour Cream Yogurt Braid Recipes

Steps:

• 1. in a small bowl dissolve yeast in 1/3 cup of warm water
• 2. beat sour cream, yogurt, 2 tbs. butter, sugar, salt, and 1/2 cup warm water in a large mixing bowl
• 3. add yeast and 2 cups flour into large mixing bowl and beat until smooth. stir in remaining dough until soft dough
• 4. turn onto floured surface and knead until smooth and elastic. place in greased bowl and turn over so that the grease covers dough. cover and let rise in warm place for 1hr. Preheat oven to 400 degrees.
• 5. punch down dough and turn onto a floured surface. divide into 3 16-in long sections and pinch the tops together to start braiding. pinch and tuck the bottom of the braid.
• 6. grease baking sheet and sprinkle cornmeal on it. place braid on baking sheet, cover and let rise for 30 more minutes.
• 7. bake for 20-25 minutes or until golden brown. melt remaining butter and brush over the bread once taken out of oven.

Steps:

• Pour the cream, yogurt and vinegar into a sterilised jar, put on the lid and shake well. Remove the lid and place a square of clean kitchen paper on top of the jar before sealing with a piece of string or rubber band.
• Leave the soured cream overnight in a cool place, but not in the fridge. The next day you should have a thick, spoonable mixture. To serve, stir through the chives and sea salt, if you like. Will keep in the fridge for up to two days.

Steps:

• 1. Line a fine sieve with cheesecloth or a lightweight tea towel and set over a bowl. Add 16 ounces (2 cups) plain yogurt. Let sit in the refrigerator for a couple of hours or overnight to drain. Overnight is recommended. Use as you would sour cream.
• 2. Transfer the drained yogurt to a *non-reactive* container and stir in 1 teaspoon fresh lemon juice.