Get ready to embark on a delicious journey that will transport your taste buds straight to the heart of Switzerland! This Swiss Braided Egg Bread isn't just a recipe—it's an experience that combines traditional craftsmanship with mouthwatering flavor. Imagine a golden, soft bread with a stunning braided design that looks like it was crafted by professional bakers, but can be easily made right in your own kitchen. Whether you're a seasoned baker or a curious beginner, this recipe promises to elevate your bread-making skills and impress everyone who takes a bite.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins
Cuisine: Swiss
Serves: 1 loaf
Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp salt
- 2 tsp active dry yeast
- 1 cup warm milk
- 3 large eggs
- 1/4 cup melted butter
Instructions
- In a small bowl, combine the warm milk (about 110°F or 43°C) and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, and salt until well combined.
- In another bowl, beat the 3 large eggs and then add the melted butter. Mix well.
- Once the yeast mixture is frothy, add it to the bowl with the flour mixture along with the egg and butter mixture. Stir until the dough begins to come together.
- Transfer the dough to a floured surface and knead it for about 8-10 minutes until it is smooth and elastic. If the dough is too sticky, you can add a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
- Once the dough has risen, punch it down to release any air bubbles. Transfer it back to the floured surface.
- Divide the dough into three equal pieces. Roll each piece into a long rope, about 12-14 inches in length.
- Pinch the three ropes together at one end and braid them together by crossing the right rope over the middle, then the left rope over the new middle. Continue this pattern until you reach the end of the ropes.
- Pinch the ends of the braid together and tuck them under slightly to secure the shape. Place the braided loaf on a baking sheet lined with parchment paper.
- Cover the loaf with a kitchen towel and let it rise again for about 20-30 minutes, or until it has puffed up slightly.
- Preheat your oven to 350°F (175°C) while the loaf is rising.
- Once the loaf has risen, you can brush the top with a beaten egg for a shiny finish, if desired.
- Bake the loaf in the preheated oven for about 25-30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- Remove the loaf from the oven and let it cool on a wire rack before slicing and serving.
Tips
- Temperature is Key: Ensure your milk is precisely warm (around 110°F) to activate the yeast correctly without killing it.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your bread its perfect texture.
- Rising Environment: Choose a warm, draft-free spot for rising—near a preheating oven or in a slightly warmed oven works perfectly.
- Braiding Trick: Keep your rope lengths consistent and braid gently to maintain an even, beautiful shape.
- Egg Wash Magic: Brushing with beaten egg before baking gives your bread a stunning, professional golden sheen.
- Cooling is Crucial: Allow the bread to cool completely on a wire rack to prevent soggy bottoms and maintain its delightful texture.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 42g
Protein: 9g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 75mg
