SWISS SUNDAY BREAD
This is a traditional bread enjoyed in Switzerland on Sundays for breakfast.
Provided by TinaJ
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Place flour into a bowl, creating a small hole in the center. Sprinkle salt around the edge and place yeast and sugar into the hole.
- Mix egg and egg white together in a 2-cup measuring cup. Add enough water to reach the 1 1/4 cup mark. Stir in milk. Add melted butter. Pour into the center of the flour. Mix thoroughly, adding more milk or flour as needed until dough is smooth and elastic. Cover the bowl with a damp cloth and let rise for 30 minutes.
- Cut dough in 1/2. Form each 1/2 into a long roll. Lay rolls out in front of you on a work surface in an 'X' shape. Braid bread by constantly switching the ends. Place bread onto a baking sheet, cover with a damp cloth, and let rise for 15 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Brush bread with beaten egg using a pastry brush.
- Bake in the preheated oven on the middle rack until golden, about 30 minutes.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 29.1 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 4 g, Sodium 309.9 mg, Sugar 1.1 g
SENSATIONAL SWISS BREAD
This yeast bread has swiss cheese in it. It is adapted from About.com. Note: the preparation time does not include the rising time. This recipe should be started the day before serving.
Provided by PanNan
Categories Yeast Breads
Time 45m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast in the warm water. Add milk, sugar, salt, butter, eggs, and half of the flour.
- Using an electric mixer, beat for 10 minutes. Add remaining flour; blend in with a wooden spoon (or use a dough hook) until dough is smooth and elastic.
- Cover with plastic wrap and let rise in a warm place for about 1 to 2 hours, or until doubled in bulk. Punch down. Cover and refrigerate overnight.
- Punch down dough; form a flattened ball. Knead in the cheese until pieces are well distributed throughout the dough. Shape into a round ball.
- Place in a buttered 8-inch pie plate. Let rise until doubled in bulk, about 1 to 2 hours.
- Preheat oven to 375°. Bake for about 30 minutes, until nicely browned.
- Loaf should sound hollow when rapped on the bottom. Brush with a little melted butter while still hot. Remove from pie pan and cool on a rack.
Nutrition Facts : Calories 358.6, Fat 18.1, SaturatedFat 10.6, Cholesterol 113.7, Sodium 451.6, Carbohydrate 36.6, Fiber 2.4, Sugar 1.2, Protein 12.6
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