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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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It was submitted by Victoria Marler. She states in her introduction, the following: 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. When a recipe is easy, it gets my attention. Ingredients:
1/4 ounce active dry yeast |
1 1/3 cups milk, warm |
1 egg yolk |
2 tablespoons butter, softened |
3 1/2 cups bread flour |
1 egg white |
1 tablespoon water |
Directions:
1. In a large bowl, dissolve yeast in warm milk.
2. Let stand until creamy, about 10 minutes. Add the egg yolk, butter and 2 cups of bread flour; stir well to combine.
3. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
4. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
5. Divide the dough into 3 equal pieces and roll each piece into a 14 inch long cylinder.
6. Braid the pieces together and place on a lightly greased baking sheet.
7. Cover with a damp cloth and let rise until doubled in size, about 1 hour.
8. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
9. In a small bowl, beat together egg white and water.
10. Brush risen loaf with egg wash.
11. Bake in preheated oven for 20 to 25, until golden.
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