Monday, April 21, 2008

Midway Zupse (Swiss Bread)


This is the best bread recipe in the world! I have NEVER messed up this recipe! I like that you can skip the dissolving yeast in water step. Mike would rather have this bread then any dessert!
1/2 c. sugar
1 Tbls. salt
6 Tbls. powdered milk
1 1/2 Tbls. instant yeast
3 c. bread flour
2 beaten eggs
3 c. hot tap water
1/2 c. crisco shortening (melted)
4 c. bread flour, approximately
In a large mixing bowl (or kitchen aid) combine sugar, salt, powdered milk, yeast, & 3 cups bread flour. Mix, so dry ingredients are blended. Add wet ingredients (I like to add the eggs first and mix the dry mixture so when I add the hot water, or melted crisco it won't make scramble the eggs then add water, & crisco). Mix until the dough pulls away from the sides of bowl. Add the last flour 1 cup at a time. You may need less or more flour. It should be a soft dough. Let rise 45 minutes. Punch down. Divide into 3 equal loaves. Then divide each loaf into 3 parts. Roll into 3 ropes just longer then your pan. Braid dough. Tuck ends in and place into greased bread pan. Makes 3 loaves. Let rise for 1/2 hour. Brush with beaten egg (we skip this step, but it does make a beautiful shiny bread. Bake at 350 degrees until golden brown, 35-40 minutes. Put hot bread on cooling racks. We like to brush on butter over the tops of bread. it seems to soften the crust once it's cooled. Enjoy!




1 comments:

Youngfamily said...

Gordon's family is from Switzerland and we have a Zupse Bread recipe from his grandmother. We love that bread. I do not know how to make it but our son Rusty makes it for us. It is yummy. She actually lived in downtown Midway for years.

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