Wednesday, March 24, 2010

Braided Swiss Bread...

I love "egg doughs"! Milk and eggs, in one dough, makes for a delightfully rich bread!
We had these loaves at lunch with Brandy's Butternut Squash Soup, then ate the leftovers as a snack with butter and honey. The kids BEGGED me to make a bunch of these loaves; they loved them! -They are especially good when hot, straight from the oven!The dough is so soft, its almost hard to braid them!
You may want to keep your hands dusted with flour, as a little flour on the dough will help keep the strands separated.

This recipe makes 2 nice and plump loaves!
2 1/2 cups warm milk (whole milk is best)
*opt add 1/4 cup powdered milk as well
1/4 cup honey
1/4 cup fat (rendered beef fat, lard, or butter)
1 egg
2 3/4 t salt
1 T yeast
*Mix well.*
Gradually blend in flour;
4 cups whole wheat flour
2 1/2 cups plain flour
*This dough is sticky and should remain soft. Be careful not to add too much flour.
Knead well, until dough is smooth.
Let rise until doubled. Punch down.
Divide in half for two loaves.
Take each half, and divide into thirds. Roll the three parts into strands about 15 inches long.
Braid, pinching the strands together at the ends. Tuck ends under to fit into well-buttered bread pans. Allow to rise until doubled.
Bake at 375 for 10 minutes. Reduce heat to 350 and bake 22 minutes.
Cool for five minutes before slicing.
-I like to butter my loaves when they have about five minutes left to bake. These loaves also look very nice with an egg wash.-
Homemade bread- Works for Me Wednesday!


Joy said...

Will have to try bread and soup!

Donna said...

Brandy's soup is wonderful!!!!
I love it!