Preparation
Mix the flour and salt in a large bowl and form a well in the center.
Crumble the yeast into a cup and dissolve it in a little milk.
Pour the yeast mixture into the well, sprinkle with a bit of flour, and let it sit until bubbles form (indicating that the yeast is active).
Melt the butter in a small pan, remove from heat, and combine with the remaining milk.
Add this mixture along with the beaten egg to the flour. Mix and knead for 10 to 15 min until you obtain a smooth, elastic dough.
Form one large loaf or four small ones and place on a baking sheet lined with parchment paper.
Let rise for 15 min at room temperature, then 15 min in the refrigerator.
Brush with milk and bake in a preheated oven at 200°C for 20 to 30 min, depending on the size of the loaf.
Remove and let cool.
Tips !
- Decorate with small Swiss flags.
Recipe from : www.swissmilk.ch
For 1 big bread or 4 small
Preparation : 40 to 60 min
Cooking : 20 to 30 min
Ingredients and products
- 500 g flour
- ½ tsp salt
- 21 g fresh yeast
- 65 g butter
- 2.5 dl milk
- 1 beaten egg
- 2 cl milk for brushing
