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!


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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