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Catholic Recipe: Swiss Braid

    INGREDIENTS

  • 1/2 tablespoon active dry yeast
  • 2 tablespoons warm water (105-115 degrees)
  • 1/4 cup milk
  • 3 tablespoons unsalted butter
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 1/2-2 cups flour
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1 egg
  • 1/4 cup golden raisins
  •  Glaze
  • 1 egg, beaten with 1 tablespoon water
  • Details

  • Yield: 1 loaf
  • Prep Time: 3 1/2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Switzerland

For a lighter New Year's bread, you should try this lemon-flavored braid from Switzerland. A three-rope braid is suggested in this recipe.

DIRECTIONS

1. Dissolve yeast in warm water. Set aside for 5 minutes. Heat milk, butter, sugar, and salt to warm (105-115 degrees).

2. Combine 1 cup flour, yeast mixture, milk mixture, lemon juice, and lemon peel in mixing bowl. Mix thoroughly.

3. Add egg, raisins, and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth - about 10 minutes.

4. Place in greased bowl, turning to coat top. Cover; let rise in warm place until double - about 1 hour.

5. Punch down dough. Divide dough into 3 equal pieces. Braid and place on greased baking sheet.

6. Cover; let rise in warm place until double - about 45 minutes.

7. Make glaze and brush on loaf. Bake in a preheated 350°F oven about 45-55 minutes or until done. Cool on wire rack.

Recipe Source: Festive Bread Book, The by Kathy Cutler, Barron's Educational Series, Inc., 1982
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