Swiss Bread

Don't ask me why its called swiss bread, but this is a recipe I got from one of my culinary arts classes at BYU-Idaho. If you look at the end result it looks amazing, but its actually really simple to do. You can even use your own bread recipe and shape it into a braided loaf. And if your not daring enough to try braiding this recipe, you can always shape it like a regular loaf. I triple dog dare you to try it though :) Your guests will be super impressed. The original recipe is double, but I have a hard time fitting it in my kitchen aid.

Swiss Bread
BYU-Idaho Baking Class Summer 2007

Combine these ingredients and beat until smooth:

· 1 cup scalded milk (heat until just steaming and then cool to 110 Degrees)

· 1/2 tbsp active dry yeast (dissolve in 1/4 cup water at 110 degrees)

· 1 1/2 tbsp sugar

· 2 tbsp oil

· 1 cup all purpose flour

Allow sponge to rise until double in bulk (about 30-45 min).Then add:

· 1 egg beaten

· 1 tsp salt

· 1 cup of flour

Mix with a dough hook and add more flour gradually until dough pulls away from side of the bowl (using kitchen aid mixer). Dough should be soft but not sticky.

From this point you can form dough into whatever loaf you would like; directions for braided loaf below. You may have a little extra dough. Then place loaf in well greased bread pan. Brush with weak egg wash of 1 egg and 3 tbsp water. Let rise until about 1 inch over top of pan or double in bulk. Back at 325 degrees for 30-35 minutes.

Braided loaf:

Weigh the double into 8 oz portions (you can also just divide loaf into 3 equal portions). Round the balls of dough and then form three 12” rope. Braid the ropes loosely, sealing the ends. (SEE BELOW)

Yield: about 1 loaf of bread (maybe a little more)

Round the balls of dough and then form three 12” rope.

Braid the ropes loosely, sealing the ends

It is a 1 1/2 lb loaf, so I think my pan is and 8 inch pan. Sometimes it can make a 2 lb loaf, depending on the amount of flour needed. Just kind of tuck the ends underneath to make it look nice and even.