Zupse Bread Swiss Bread

READY IN: 4hrs 50mins
Recipe by Dienia B.

Not bread alone, 1st Baptist Church Rochester, 1999

Top Review by CraftScout

{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.

Ingredients Nutrition

  • 1774.42 ml flour
  • 103.53 ml soft butter
  • 631.69 ml scalded milk, cooled to lukewarm
  • 19.71 ml salt
  • 4.92 ml sugar
  • 2 (14.17 g) package yeast
  • 1 egg


  1. Add the yeast to one cup of the scalded, cooled milk to proof.
  2. Mix the butter, sugar, salt and flour together.
  3. Beat the egg and add to the remaining milk.
  4. Make a well in the center of the flour mixture and add the milk/egg mixture.
  5. Mix well; add milk/yeast mixture.
  6. Mix well.
  7. Turn out of bowl and knead until no longer sticky.
  8. Replace in bowl, cover, and let rise until doubled.
  9. Punch down and let rise again until doubled.
  10. While dough is rising for the second time, preheat oven to 375°F.
  11. Form into loaves on a greased cookie sheet.
  12. Bake for approximately 35 minutes or bread sounds hollow when thumped.
  13. During the last ten minutes of baking, brush with an egg wash for a dark golden crust.

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