Thursday, April 21, 2016

Braided Swiss Sunday Bread

Oh my goodness. GET INTO MY TUMMY! This bread is sooooo good! It's always a party in the house when mom decides to make this! What's better than hot bread, fresh out of the oven and smothered in butter? Uh nothing. Especially this Braided Swiss Sunday Bread (if I could insert the heart-eyes emoji I would)! 


This bread, like all of the best breads, needs to raise twice. BUT don't worry, they are both fairly short! First you let the dough raise in the bowl after you mix it. And then you braid the dough and let it raise before sliding it in the oven. Right after you braid it, you brush an egg white wash on top (shown below). But don't worry! It's all in the recipe below. Happy cookin'! 

Braided Swiss Sunday Bread
2 1/2 cups warm milk or water
2 teaspoons yeast 
1 Tablespoon sugar/honey
1/4 cup soft butter
1 egg, separated
2 teaspoons salt
6-7 cups flour

1. In a large mixing bowl (if mixing by hand) or in your electric mixer bowl (if mixing with machine), let warm milk, yeast, and sugar/honey proof for 5-10 minutes until bubbly. Then add butter and egg yolk and mix. Sift salt and flour together and add to milk mixture. Mix together by hand or in electric mixer with bread dough hook until very stiff and elastic-like.

2. Lift up the dough ball and oil all sides of the bowl. Then cover with a pizza stone or other baking sheet (do not cover with towel or plastic wrap-this either dries it out or keeps it too wet). Let raise for 1-12 hours.

3. Punch down and cut dough into two halves. With one half, make two long pieces and braid/crisscross the two dough pieces. Place on a baking stone and brush with the remaining egg white mixed with 1/4 cup of water. Preheat oven to 400 degrees. Let raise for about 20 minutes.

4. Place in hot oven for 40-45 minutes and bake until crust is a golden brown. Enjoy!

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