For a richer flavor, use half bread flour and half all-purpose flour. Ensure the milk is warm but not hot, as excessive heat can kill the yeast. If you don't have a warm place for the dough to rise, you can place it in an unheated oven with a bowl of hot water. The braiding technique may require a little practice. Don't worry if it's not perfect the first time – the bread will still taste delicious!
Swiss Sunday Bread
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 30 mins
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SERVING12 People
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VIEWS45
A timeless classic, this Swiss Sunday Bread is the perfect centerpiece for any breakfast or brunch. Its beautiful braided form and subtly sweet flavor make it a delightful treat to share with loved ones.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol43 mg
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Fiber1 g
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Protein6 g
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Saturated Fat4 g
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Sodium310 mg
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Sugar1 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, create a well in the center of the flour. Sprinkle salt around the perimeter of the flour and add yeast and sugar into the well. (5 minutes)
02
StepIn a separate measuring cup, whisk together the egg and egg white. Add enough warm water to reach the 1 1/4-cup mark. Stir in the warm milk and melted butter. Pour the wet ingredients into the well of dry ingredients. (3 minutes)
03
StepUsing a wooden spoon or your hands, gradually incorporate the flour into the wet ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic, adding more flour as needed to prevent sticking. (10 minutes)
04
StepPlace the dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth or plastic wrap and let rise in a warm place for 30 minutes, or until doubled in size. (30 minutes)
05
StepPreheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
06
StepGently punch down the dough to release the air. Divide the dough in half. On a lightly floured surface, roll each half into a long rope, about 18-20 inches long. (5 minutes)
07
StepPlace the two ropes of dough on the prepared baking sheet in an X shape. Braid the dough by alternately crossing the ends over each other, forming a loaf. Tuck the ends underneath to seal. (10 minutes)
08
StepCover the braided loaf with a damp cloth and let rise for 15 minutes. (15 minutes)
09
StepBrush the loaf generously with the beaten egg wash. (2 minutes)
10
StepBake in the preheated oven for 30 minutes, or until golden brown and the internal temperature reaches 190-200°F. If the top is browning too quickly, tent with foil during the last 10 minutes of baking. (30 minutes)
11
StepLet the bread cool on a wire rack before slicing and serving.
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Dayne Thompson
Mar 24, 2025Ashley T: I halved the recipe and it worked out perfectly for a smaller loaf. So versatile!
Stevie Rice
Feb 22, 2025Kevin R: The egg wash really gives it a beautiful shine. Thanks for the great recipe!
Elmira Torp
Feb 20, 2025David L: This is now my go-to Sunday breakfast bread. The texture is perfect, and the flavor is subtle and delicious.
Eleonore Braun
Jan 13, 2025Michael B: The instructions were easy to follow, and the bread turned out beautifully. I highly recommend this recipe!
Alexandrine Homenick
Dec 26, 2024Jessica P: Delicious! I used bread flour and it gave it a wonderful chew. Will definitely make again.
Johathan Champlin
Dec 24, 2024Emily K: I've made this recipe several times, and it always turns out great. I like to add a sprinkle of sesame seeds on top before baking.
Kasandra Swift
Dec 8, 2024Sarah M: This bread is amazing! My family loved it. The braiding was a little tricky at first, but I got the hang of it.