Plaited Swiss loaf
Ingredients
1000 g strong white flour
1 cube of fresh yeast (42 g)
600 ml lukewarm milk
3 tsp salt
180 g butter
1 egg yolk
1 tbsp milk
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, salt and butter
and knead until you get a smooth
dough. Cover the dough and place in
the oven to prove for about 60 minutes
using Conventional heat at 35 °C.
Lightly knead the dough and roll into
two lengths, approx. 80 long.
Place one piece over the other,
crossing at the mid point. Then lay the
ends next to each other and plait them.
Place on a baking tray or perforated
baking tray, cover and leave to prove
for a further 30 minutes at room
temperature. If you are going to use the
Automatic programme to bake the loaf
it will need to be started 10 minutes
before the end of this proving phase.
Brush with a mixture of egg yolk and
milk and then bake until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Bread \ Plaited loaf
Shelf level See display
Number/type of
bursts of steam
Automatic
Amount of water See display
Programme
duration
approx. 60
Alternative settings
H 6x0x H 6x6x H 6x9x
Oven function d
Temperature 190
Pre-heat Yes
Heating-up
phase
Rapid
Shelf level 1 2 1
Number/type of
bursts of steam
2/manual
Amount of water See display
1st burst of
steam
6 minutes after placing in the
oven
2nd burst of
steam
After another 6 minutes
Duration 50–60 60–70
Baking
73
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