Description
I discovered this Swiss Sunday bread when I was visiting friends in Switzerland. One of these friends is a pastry chef! The measurements given to me were metric, so I had to convert them. This makes a beautiful loaf and is super easy to make!
Ingredients
- 1 (.25 ounce) package active dry yeast
- 1 ⅓ cups warm milk
- 1 egg yolk
- 2 tablespoons butter, softened
- 3 ½ cups bread flour
- 1 egg white
- 1 tablespoon water
Instructions
- Dissolve yeast in warm milk in a large bowl. Let stand until creamy
- about 10 minutes. Add egg yolk
- butter
- then 2 cups bread flour; stir well to combine. Stir in remaining flour
- 1/2 cup at a time
- beating well after each addition. When the dough has pulled together
- turn it out onto a lightly floured surface and knead until smooth and elastic
- about 8 minutes.
- Divide the dough into 3 equal pieces and roll each piece into a 14-inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size
- about 1 hour.
- Meanwhile
- preheat the oven to 425 degrees F (220 degrees C).
- Beat together egg white and water in a small bowl. Brush risen loaf with egg wash and bake in preheated oven until golden
- 20 to 25.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 1 hr 35 mins
Servings: 12