Swiss Lemon Twist Recipe
Ingredients
| Milk | 3/4 Cup (16 tbs), scalded | |
| Honey | 1/3 Cup (16 tbs) | |
| Butter | 1/2 Cup (16 tbs) | |
| Dry yeast envelope | 1 | |
| Warm water | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Rind and juice of 1/2 lemon | ||
| Whole wheat flour | 4 1/2 Cup (16 tbs) | |
Directions
In large bowl, stir together the milk, honey and butter.
Let cool to lukewarm.
Soften the yeast in the water and add, with the eggs, lemon juice and rind, to the lukewarm milk mixture.
Mix well.
Add the flour, one cup at a time, mixing well after each addition.
Turn out on floured board and knead until smooth and elastic (8 to 10 minutes).
Place in a greased bowl, turn to grease top, then cover.
Let rise in warm place until double (about 1 hour).
Turn out on floured surface, punch down and knead 1 to 2 minutes.
Form into 3 ropes, braid together and lay on greased cookie sheet.
Glaze with reserved egg, cover and let rise again until almost double (about 45 minutes).
Bake at 325°F for 10 minutes and 350°F for 30 to 35 minutes.
Let cool to lukewarm.
Soften the yeast in the water and add, with the eggs, lemon juice and rind, to the lukewarm milk mixture.
Mix well.
Add the flour, one cup at a time, mixing well after each addition.
Turn out on floured board and knead until smooth and elastic (8 to 10 minutes).
Place in a greased bowl, turn to grease top, then cover.
Let rise in warm place until double (about 1 hour).
Turn out on floured surface, punch down and knead 1 to 2 minutes.
Form into 3 ropes, braid together and lay on greased cookie sheet.
Glaze with reserved egg, cover and let rise again until almost double (about 45 minutes).
Bake at 325°F for 10 minutes and 350°F for 30 to 35 minutes.
Chef
