Swiss Bread
A classic Swiss bread with rich flavor and tender crumb, perfect for breakfast or as a hearty accompaniment to meals, suitable for bread lovers and family gatherings.
Ingredients
Instructions
- Preheat oven to 350°F.
- Scald 2 cups of milk.
- Add salt, sugar, and soft butter to the milk and stir as it cools to prevent sugar from settling.
- Add yeast to the mixture.
- Add 4 1/2 cups of flour and the lightly beaten eggs.
- Add more flour as needed and knead the dough.
- Let the dough rise in a bowl for 1 hour.
- Punch down the dough and let it rise for another 1/2 hour.
- Braid the dough and let the bread rise.
- Bake smaller loaves for 20 to 30 minutes until golden.
Tips & Substitutions
To enhance the flavor of your Swiss Bread, consider adding a pinch of nutmeg or cinnamon to the dough. If you don't have dry yeast, you can substitute with active dry yeast by using 1 packet (2 1/4 teaspoons) and activating it in warm water first. Make sure to let your dough rise in a warm area for the best results.
Serving Suggestions
Swiss Bread is delightful on its own, but it pairs beautifully with Creamy Fruit And Rice Salad for a refreshing contrast. For a heartier meal, serve it alongside German Sands or with a spread of butter and jam. This bread also makes an excellent base for sandwiches or toast.
Storage & Reheating
Store leftover Swiss Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Swiss Bread contains roughly 2064 calories, with 19g protein, 139g carbohydrates, and 161g fat. It is an excellent source of vitamin C (71% of the Daily Value), iron (40% of the Daily Value), and protein (38% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. However, note that this may change the texture slightly, making it denser, so you might need to adjust the liquid slightly to maintain the dough's consistency.
How can I tell when the bread is fully baked?
The bread is done when it turns a golden brown color and sounds hollow when tapped on the bottom. You can also use a thermometer; the internal temperature should reach around 190°F. Make sure to keep an eye on it, as baking times can vary based on your oven and the size of the loaves.
Is it necessary to braid the dough?
Braiding the dough is not essential, but it adds an attractive presentation and helps the bread bake evenly. If you're short on time or prefer a simpler shape, you can shape it into a loaf or round. Just make sure to let it rise properly for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).