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Maria’s Swiss Egg Bread from the Gemperle Kitchen

Maria's Swiss Egg Bread

This is one of my kid’s favorite breads. Right out of the oven with a smear of butter and you will think you are in heaven! This recipe makes two loaves.
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Course Dessert, Side Dish

Ingredients
  

  • 2 packages yeast
  • ½ cup warm water
  • ⅓ cup sugar
  • ½ cup butter melted
  • 1½ cups milk room temperature
  • 1 tsp salt
  • 4 eggs
  • 2 egg whites for basting before baking
  • 7 cups all-purpose flour

Instructions
 

  • Mix yeast with warm water until dissolved.
  • Add sugar, melted butter, milk, eggs and salt and 5 cups of flour. Mix thoroughly.
  • Gradually add the remaining flour until dough is smooth. If sticky add more flour.
  • Knead for 10 minutes. Then put in a greased bowl and grease the top. Cover and let rise until double in bulk.
  • On a lightly floured board. Punch the dough down and cut the dough into six pieces. Roll each piece into a 14 inch rope. Put three pieces on a greased cookie sheet and braid as you would hair. Repeat for second loaf.
  • Let the dough rise in a warm spot in your kitchen until double in bulk
  • Beat the two egg whites with two tablespoons water and brush the mixture over the risen loaf
  • Bake at 375 degrees for 25-30 minutes until loaves are brown.
Tried this recipe?Let us know how it was!