Braided Swiss Bread, Egg bread

Braided Swiss bread is one of many egg breads you can find around the world. It’s similar to e.g. Brioche or Zopf. It’s the perfect bread for molten stinky cheese, Swiss cheese fondue or butter and jam.


Braided Swiss Bread, Egg bread

Recipe: Braided Swiss Bread, Egg bread

Amount: 1 bread

Ingredients

20 g yeast
50 ml lukewarm water (40 degrees C)
3 large eggs
100 ml lukewarm milk (40 degrees C)
1 tbsp sugar
1 tsp salt
360 g flour, plus more for kneading
Vegetable oil for greasing
1 tbsp molten butter

Preparation

  • At first gently stir the yeast and sugar into the lukewarm water in a large bowl. Mix it until the yeast is dissolved.
  • Then divide 2 of the eggs. Place 2 egg yolks + 1 whole egg in the the bowl. Reserve 1 egg white in a separate bowl and discard the remaining egg white. Whisk the lukewarm milk and dissolved yeast mixture into the eggs until blended.
  • Use a dough hook to knead the dough with a stand mixer. Add the salt and the flour to until a shaggy dough forms to the egg mix. Beat on medium-low speed for 5 minutes until the dough is smooth and elastic. Add more flour if necessary.

Rise, braid, and bake

  • Lightly grease the kneaded dough with vegetable oil. Roll it gently to fully grease the dough on all sides.
  • Afterwards cover the dough with plastic wrap and let tit rise in a warm area until doubled in bulk, at least 2 hours.
  • Meanwhile line a baking sheet with parchment paper.
  • Punch the dough down and divide it into 3 equal pieces.
  • On a lightly floured workspace, roll each piece of dough with your hands into a 20 cm long rope. Then put the 3 ropes on the baking sheet and braid them as you would hair. Start in the middle of the rope and work from there in each direction. Pinch the ends and tucking them under to keep the braid intact.
  • Brush the braid with the molten butter. Let the loaf rise once more until doubled in bulk, about 1 hour.
  • While the dough is proofing, preheat the oven to 190 degrees C.
  • Whisk the reserved egg white. Brush the egg white over the risen loaf.
  • Finally bake the loaf for 25 to 30 minutes, or until deeply golden brown.
  • After baking cool the braided Swiss bread on a wire rack.

Notes

You can also mix the ingredients with a silicone spatula or dough whisk until they are almost fully incorporated. Then transfer the dough to a clean, floured workspace and knead until the dough is smooth and elastic. That takes about 10 minutes.

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