Yield: 1 bread
Bärner Anke Züpfe
Traditional Swiss sunday bread.
Prep Time: 15 minutes
Baking Time: 35 minutes
Waiting Time: 2 hours 30 minutes
Total Time: 3 hours 20 minutes
- 500 g flour
- 3/4 table spoon salt
- 1/2 block baker's yeast (20g)
- 1 tea spoon sugar
- 60 g soft butter in pieces
- 3 dl milk
- 1 egg yolk
- Heat the milk lukewarm and dissolve yeast and sugar.
- Mix flour, salt and butter in a large bowl.
- Pour in the milk and mix until a dough forms.
- Knead the dough for about 10 minutes.
- Form a ball of the dough, place it in a bowl with a damp tea towel over it and let it rise for 1.5 hours.
- Divide the dough into two equal halves. Make 70cm long strands of it that become a bit thin at the ends.
- Braid the bread and place on baking paper on a tray.
- Dilute the egg yolk with a little bit of milk and apply it on the bread with a brush.
- Let it rise for another 30 minutes.
- Meantime preheat the oven to 200 degrees C.
- Apply a second layer of egg yolk.
- Bake the bread in the bottom half of the oven for 35 minutes.
- Knock on the bottom of the bread, when it sounds hollow it is ready.
- Let it cool down on a grate.
Make two small bradied breads with the same amount of dough = bake for 25 minutes.
Wheat flour can also be used instead of white flour. Continue to use at least 100g white flour.
Below utensils should work well to make this recipe. Regular cutlery, consumables and large kitchen appliances are not included.