Swiss Sunday Bread

The Swiss Sunday Bread is a classic Swiss bread which is often served for weekend brunches. The butter gives this braided bread an incomparable flavor and helps keep it fresh for a long time.

Ingredients:

• 500 gr standard flour

• 250 gr white spelt flour

• 1 tsp. salt

• 2 tsp. dry yeast or 20 gr fresh yeast

• 2 tsp. white sugar

• 1 egg

• 1 egg yolk

• 450 ml warm whole milk

• 70 gr butter, melted

Conversion table: click here

Info:

👩🏻‍🍳 Cuisine: Swiss 🇨🇭

👨‍👩‍👧‍👧 Yield: 8 servings

⏰ Time

Preparation: 15 minutes

Cooking: 30 minutes

Resting : 2 hours

😰 Level: easy

💰 Cost (NZ): $$$$

Method:

1. Warm the milk to 37°C, and add the yeast and the sugar. Stir until dissolved.
   

2. Combine the flour, sugar, salt, and egg in a mixer bowl. Knead slowly and add the melted butter and the milk/yeast mixture. Knead until smooth and elastic, about 10 minutes.
   

3. Cover the bowl with a damp cloth and let the dough rise at room temperature for 1 hour. It should double in size.
   

4. Remove any air bubbles from the dough by punching it down.
   

5. Put the dough back into the bowl, cover it with a damp cloth and let the dough rise at room temperature for 30 minutes.
   

6. Cut dough into two halves. Form each half into a long roll. Lay rolls out in front of you on a work surface in a cross shape.
   

7. Braid the “long rolls” by pressing the 3 pieces together very securely at one end and braid them as you would braid hair. Seal the second end by pressing three pieces together and tucking them under the loaf.
   

8. Place bread onto a baking sheet, cover with a damp cloth, and let rise for 15 minutes.
   

9. Combine the egg yolk with a pinch of salt then brush the loaf.
   

10. Bake the bread in a preheated oven at 170°C for 30 minutes. Cool it on a wire rack.
    

Picture: la luna sul cucchiaio

Method with Thermomix™️:

1. Add milk, sugar and yeast to the mixing bowl and combine on setting: 4 minutes / 37°C / speed 2.
   

2. Add the butter cut into cubes to the mixing bowl and combine on setting: 3 minutes / 37°C / speed 2.
   

3. Add the egg to the mixing bowl and combine on setting: 30 seconds / 37°C / speed 2.
   

4. Add the flour and the salt to the mixing bowl and combine on setting: 4 seconds / 37°C / speed 4.
   

5. Knead the dough on setting: 5 minutes / Kneading Function.
   

6. Put the dough into a bowl and cover it with a damp cloth. Let the dough rise at room temperature for 1 hour. It should double in size.
   

7. Remove any air bubbles from the dough by punching it down.
   

8. Put the down back into the bowl, cover it with a damp cloth and let the dough rise at room temperature for 30 minutes.
   

9. Cut dough into two halves. Form each half into a long roll. Lay rolls out in front of you on a work surface in a cross shape.
   

10. Braid the “long rolls” by pressing the 3 pieces together very securely at one end and braid them as you would braid hair. Seal the second end by pressing three pieces together and tucking them under the loaf.
    

11. Place bread onto a baking sheet, cover with a damp cloth, and let rise for 15 minutes.
    

12. Combine the egg yolk with a pinch of salt then brush the loaf.
    

13. Bake the bread in a preheated oven at 170°C for 30 minutes. Cool it on a wire rack.