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
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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., 1982Fri11 SeptemberOrdinary TimeFriday of the Twenty-Third Week in Ordinary Time
The Roman Martyrology commemorates the martyrs Saints Protus and Hyacinth (d. 257). They were Romans by birth, brothers and servants in the house of St. Basilla. They were burned alive around 257, during the persecution of Valerian and Gallian. St. Hyacinth is unique among Roman martyrs in that his…
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