Sue's Swiss Bread
Submitted by margan
Braided Swiss bread made with milk, butter, and active dry yeast, finished with a golden egg wash. A classic European-style loaf with a soft crumb and beautiful braided shape.
Swiss bread like this is all about patience and good technique. A milk-enriched dough with butter produces a soft, tender crumb, and braiding the loaf gives it that gorgeous bakery-window look with a golden egg-washed shine.
The method is traditional and deliberate. Scald the milk, let it cool. Proof the yeast until it foams. Build a thick batter first, let it rise, then add enough flour to form a kneadable dough. Two separate rises develop flavor and structure that quick breads can’t touch.
Ten minutes of kneading is where the magic happens. You’re building the gluten network that gives this bread its elastic, silky texture. The dough should spring back when you poke it and feel smooth, not sticky or shaggy.
Kitchen Tips
- Cool the milk to body temperature before combining with the yeast. Too hot and you’ll kill it. If you can hold your finger in comfortably, it’s ready
- The first rise as a batter (before adding all the flour) develops a more complex flavor than mixing everything at once
- Braid on the baking sheet, not on the counter. Moving a braided loaf tears and distorts the shape
- Start at a higher temperature and reduce to 375°F (190°C) once the loaf goes in. This initial burst of heat gives the bread a good oven spring before the crust sets
Variations
- Honey wheat: Replace half the white flour with whole wheat and use honey instead of brown sugar for a heartier loaf
- Seeded top: Sprinkle sesame or poppy seeds over the egg wash before baking
- Raisin bread: Knead in a cup of raisins and add a teaspoon of cinnamon to the dough for a sweet breakfast loaf
Ingredients
Directions
In small saucepan over medium heat, heat milk until it steams.
Add butter and remove pan from heat. Let cool to body temperature.
Combine yeast, warm water and sugar in large mixing bowl.
Cover with clean dish towel and place bowl in warm place for 10 to 20 minutes, or until yeast foams.
Add cooled milk mixture, salt and enough flour to form a thick batter.
Stir with wooden spoon vigorously about 20 times.
Cover bowl again and let dough rise in warm place 1 hour.
Punch down dough.
Add enough remaining flour by half cupfuls to make a kneadable dough.
Transfer dough to floured board or counter; knead 10 minutes, or until elastic and silky to touch.
Clean bowl; place kneaded dough into bowl.
Cover; let rise in warm place 1½ to 2 hours or until dough is doubled in volume.
Lightly oil a 9-inch-by-13-inch baking sheet.
Preheat oven to 400℉ (200℃).
Divide dough into 3 strands. Place on baking sheet and braid as you would a girl’s hair, tucking ends under to finish braid.
Lightly brush top of loaf with beaten egg.
Place loaf in oven; reduce heat to 375℉ (190℃).
Bake 45 minutes to 1 hour or until golden brown.
Let cool before cutting
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