1 c. buttermilk
1/3 c. sugar
1 tsp. salt
1/2 tsp. baking soda
1/4 c. melted butter
Grated rind of 1 orange
1 pkg. or cake Fleischmann's yeast, active dry or compressed
4 c. sifted enriched flour
1 tsp. baking powder
1/4 c. warm, not hot, water

Mix together buttermilk, sugar, salt, soda, melted butter and orange rind. Measure water into mixing bowl (warm, not hot, water for active dry yeast; lukewarm for compressed). Sprinkle or crumble in yeast. Stir until dissolved; add to buttermilk mixture. Stir in sifted flour and baking powder. Mix well.

Turn dough out on lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in greased bowl; brush with melted shortening. Cover. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch down. Divide dough into three equal pieces. Roll each piece out with hands into a strip about 18" long.

Place three strips on greased baking sheet. Form into braid. Let rise in warm place, free from draft, until doubled in bulk. Bake in moderate hot oven, 375 degrees for 20 minutes. Cool, wrap as directed for freezing and store. When ready to eat, thaw and brush with confectioners' frosting.