Swiss Bread

I decided I had better start baking bread again. I detest store bought bread and since I had baked so much over the winter, I never had to buy any. But we finally got down to our last loaf. So yesterday I made a traditional Swiss Bread. Since I live in a Swiss community, this is a bread that I learned how to bake earlier this year. It's a beautiful, braided soft bread with just a hint of sweetness. It makes great sandwiches, Toast and French toast as well as pretty much any thing else traditional white bread does.
So here's the recipe:

Swiss Bread

3 C. scalded milk or 1 C. powdered milk to 3 C. water
3/4 C. sugar
6 eggs
3/4 C. oil
4 1/2 tsp salt
3 tbsp yeast in 3/4 C. warm water
11-12 C. flour **You can add several cups of whole wheat flour also

Combine yeast and warm water and let sit for 5 minutes. Add milk, eggs, sugar, oil, and salt. Add flour a little at a time until dough reaches consistency of stiff roll dough. Dough may be a little sticky. Knead for 8 minutes. Turn dough out onto an oiled surface and let it rest for 10 minutes. Braid dough then put in greased bread pan and let raise for 60-90 minutes or until it reaches near the top of the pan. Bake 30-35 minutes at 350 degrees. Makes 4 loaves.

I started by raising my yeast...I put it in a bowl and cover it with a small dish...this works like a charm!

The resting dough is a bit sticky...

Roll each piece into long strips for braiding...

Criss-cross the 2 pieces

Take the top right piece and start braiding by weaving it under and over each piece in order.

repeat with each top right piece...and then tuck the end to finish the loaf.

Let it rise for 60-90 minutes or until it reaches near the top of the pan...then bake!
You can actually shape into traditional loaves, but what fun is that?? Braiding is easy peasy! Brush with melted butter while it's still hot! Can you smell it??