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    You are in: Home / Recipes / Zupse Bread Swiss Bread Recipe
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    Zupse Bread Swiss Bread

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on June 25, 2007

      {big grins} I didn't cheat! I made the full recipe, and I am so glad I did. This is a very tasty bread, slightly sweet but not a sweet bread. Wonderful flavor, very sandwich friendly - sturdy enough to cut thinly, but tender enough to chew through easily. I gave it a third rise, just 20 minutes, because I wanted actual loaf shapes (for making sandwiches). So after #11, I cut the dough in half, rolled jelly roll style and patted into two 9"x5" loaf pans, covered and let rise for 20 minutes. Then I continued on to Step 12. They turned out amazing.

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    • on June 14, 2006

      I cut it in half like the other reviewers and made it in my bread machine. It is a truly delicious bread, that reminded me a little bit of a brioche.

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    • on June 05, 2006

      Wonderful!!! I cut it in half like the last reviewer and made it in my bread machine. Loved it!

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    • on April 17, 2006

      I so cheated making this. I cut the recipe in half using 1 whole small egg. Placed the liquid ingredients into the bread machine followed by the dry, salt in the corner and the bread machine yeast in the flour. set the machine for 1.5 loaf size and on white bread setting. Just over 3 hour I had the best bread. It has a crisp crust the inside full of tiny whole that was moist and sweet. you don`t need anything on this bread. The only thing I sorry about is I didn`t make the full recipe. Then baked it in the oven. Thanks!

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    Nutritional Facts for Zupse Bread Swiss Bread

    Serving Size: 1 (178 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 467.3
     
    Calories from Fat 107
    22%
    Total Fat 11.9 g
    18%
    Saturated Fat 6.9 g
    34%
    Cholesterol 51.6 mg
    17%
    Sodium 1028.9 mg
    42%
    Total Carbohydrate 75.5 g
    25%
    Dietary Fiber 2.8 g
    11%
    Sugars 0.7 g
    2%
    Protein 13.0 g
    26%

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