Swiss Braided Loaves Recipe
In my opinion there's not another recipe better than this Swiss Braided Loaves that is the reason I am so thrilled about introducing it to you. Swiss Braided Loaves comes from European cuisine and it is eaten as a Side Dish. Whether you are an amateur cook or a professional chef, I recommend the Swiss Braided Loaves for the sheer joy of cooking it.
Ingredients
1-1/2 cups milk
3 tablespoons sugar
1 tablespoon salt
1/4 cup butter or regular margarine
1/2 cup warm water (105 to 115F)
2 pkg active dry yeast
2 eggs
7 cups unsifted all-purpose flour
2 tablespoons butter or margarine, melted
1 egg yolk
1 tablespoon sesame or poppy seed
Directions
In small saucepan, heat milk just until bubbles form around edge of pan.
Remove from heat.
Add sugar, salt, and 1/4 cup butter, stirring until butter is melted.
Cool to lukewarm.
If possible, check temperature of warm water with thermometer.
Sprinkle yeast over water in large bowl, stirring until dissolved.
Stir in milk mixture.
Add eggs and half of flour; beat with wooden spoon until smooth—about 2 minutes.
Gradually add remaining flour, mixing in flour with hand un- til dough is stiff enough to leave side of bowl.
Turn out dough onto lightly floured pastry cloth or board.
Knead until smooth and elastic—about 10 minutes.
Place in lightly greased large bowl; turn dough over to bring up greased side.
Cover with towel; let rise in warm place (85F), free from drafts, about 1 hour, or until double in bulk.
Turn out dough onto lightly floured pastry cloth or board.
Divide in half; divide each half into 3 equal parts.
Using palms of hands, roll each part into a 14-inch-long strip.
Braid 3 strips; pinch ends together.
Repeat with remaining strips.
Place each braid on greased large cookie sheet.
Brush each with 1 tablespoon melted butter.
Cover with dish towel.
Let rise in warm place, free from drafts, until double in bulk—about 50 to 60 minutes.
Place oven rack in middle of oven.
Preheat oven to 400F.
Brush surface of each loaf with egg yolk mixed with 2 tablespoons water.
Sprinkle with sesame or poppy seed.
Bake 35 to 40 minutes, or until a rich golden- brown.
(If crust seems too brown after 25 minutes of baking, cover with foil or brown paper.) Remove to wire rack to cool.
Serve warm or cold.
Makes 2 braids
Remove from heat.
Add sugar, salt, and 1/4 cup butter, stirring until butter is melted.
Cool to lukewarm.
If possible, check temperature of warm water with thermometer.
Sprinkle yeast over water in large bowl, stirring until dissolved.
Stir in milk mixture.
Add eggs and half of flour; beat with wooden spoon until smooth—about 2 minutes.
Gradually add remaining flour, mixing in flour with hand un- til dough is stiff enough to leave side of bowl.
Turn out dough onto lightly floured pastry cloth or board.
Knead until smooth and elastic—about 10 minutes.
Place in lightly greased large bowl; turn dough over to bring up greased side.
Cover with towel; let rise in warm place (85F), free from drafts, about 1 hour, or until double in bulk.
Turn out dough onto lightly floured pastry cloth or board.
Divide in half; divide each half into 3 equal parts.
Using palms of hands, roll each part into a 14-inch-long strip.
Braid 3 strips; pinch ends together.
Repeat with remaining strips.
Place each braid on greased large cookie sheet.
Brush each with 1 tablespoon melted butter.
Cover with dish towel.
Let rise in warm place, free from drafts, until double in bulk—about 50 to 60 minutes.
Place oven rack in middle of oven.
Preheat oven to 400F.
Brush surface of each loaf with egg yolk mixed with 2 tablespoons water.
Sprinkle with sesame or poppy seed.
Bake 35 to 40 minutes, or until a rich golden- brown.
(If crust seems too brown after 25 minutes of baking, cover with foil or brown paper.) Remove to wire rack to cool.
Serve warm or cold.
Makes 2 braids
