This is one of the hallmark Swiss breads (particularly in Kanton Bern).
It is a lush, smooth and white bread made with wheat, milk and butter.
Here the recipe:
- 1 kg white wheat
- 40g pressed yeast or equivalent
- 1 teaspoon sugar
- 1 tablespoon salt
- 150g melted butter
- 6dl lukewarm milk
- 1 egg yolk (for decoration)
Make a smooth dough and let it rise to double size.
Make two strings with a bulge in the middle.
Follow these instructions to make the braid and enjoy the beautiful Swiss accent:
It is important to let the braid raise and rest for at least 30 minutes before baking otherwise the strings may rip in the oven.
Decorate the bread with the yolk, if you add a few drops of oil it will become extra shiny.
Bake at 200-220 degrees C for 40-50 minutes.
I have a pan with water at the bottom of the oven which gives the bread a nice crust.
Best with butter and good honey on a nice, lazy Sunday morning.