Swiss Butter Bread Braid...Trying saying that three times in a row and fast!!
This blog could officially be called ‘Blogger Interrupted’…my life is CRAZY. Just when I thought things had to calm down to a panic, classes are beginning again, this time around with a Mexican Fiesta theme. (Stay tuned on Facebook for details Perth), I am doing a couple of the very popular Thai classes down in Williams in a drive by Thermomixing…and I am about to shoot the new book. Of course Crio Bru (the healthy chocolate that you brew like a coffee) is also stepping up to the mark and keeping me just a tad busy, but more importantly, supplying me with all the energy I need to keep up the craziness. The Spin A Dinner app and ebooks are still ticking over, hoping you are all over that. For Foods Sake continues to sell out as many times as we print copies...Exciting times.
SO, thanks for all your support and thanks for being patient with me as I struggle to manage my time, my kids, my work, my husband and this blog!!
This is an easy recipe, and as you know I am a bit mad on yeast. The satisfaction of a dough coming together and the homey smell of a baking loaf of bread is hard to beat. SO rise to the occasion and get mixing...
I hope you enjoy.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 50 g butter
- 300 g milk
- 500 g bakers flour
- 30 g yeast or 2 sachets
- 2 tsp sugar
- 1 tsp salt
- 1 egg, beaten with a drop of milk
Place butter and milk into Thermomix bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.