There are many versions of the Swiss braid, the Sunday bread; all good!
On these pages I have already proposed some versions (land find in the notes at the bottom of the page…).
The one I present here, adapted from a gimmick on Schweizer Brotis another version, very tasty, prepared with spelled flour.
A flour that gives this bread a very particular and tasty aroma and texture.
Unlike other previous versions, here the dough is also enriched by the presence of a whole egg.
Let's prepare it together starting, as always, with the ingredients:
at work!
|
milk |
ml. |
250 |
|
yeast |
g. |
20 |
|
cup sugar |
g. |
20 |
|
spelled flour |
g. |
500 |
|
sale |
g. |
10 |
|
salted butter |
g. |
50 |
|
egg |
pc. |
1 |
|
To brush: egg |
pc. |
1 |
Preparation:
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Weigh and sift the flour.
Dissolve the fresh brewer's yeast with the sugar in the milk at room temperature.
Mix well,
add a pound of flour taken from the total, mix again, cover with a cloth and leave to rest for half an hour.
Add the egg and, little by little, the flour, alternating it with the butter, at room temperature, cut into chunks.
Complete with salt and continue to knead, first in the bowl and then on the countertop, until the dough is elastic and well blended.
Cover the dough and let it rise for an hour and a half (90').
Fold the dough two or three times, roll it into a ball and leave it to rise again for another half hour (30').
Divide the dough in half and form two sticks.
Then form a braid.
(alternatively divide the dough into four parts and form two smaller braids)
Arrange the braid (or braids) on a baking tray covered with parchment paper, cover and leave to grow for about twenty minutes.
In the meantime, heat the static oven to 200°C.
Brush the plait generously with the well-beaten egg and bake about halfway through the oven (more towards the bottom than the top...).
Cook for 40'.
When cooked, tapping on the lower part of the braid should make a sound like a vacuum, otherwise lower the temperature and cook for a few more minutes to dry out the last traces of humidity.
Remove from the oven, leave to cool, slice and eat…
sprinkling each slice with what you like best.
Buon appetito!
ADVICES AND NOTES:
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Recipe, text only: to print or download.- I happen to prepare this bread even away from home, perhaps on vacation (for a fit of nostalgia), and I can assure you that, even when kneading by hand, the result is always impeccable.
- The braid, when it is cool well, it keeps some days in a bag of bread placed in a plastic; provided that it is not eaten all in the first minute of existence!
- See also: Butterzopf - Braid butter, Mrs Beer's Butterzopf
Your comments are welcome!
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