Total Time
35mins
Prep 10 mins
Cook 25 mins

Submitting for ZWT III, I found this recipe on allrecipes.com. 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 Nutrition

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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