Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the flour into a bowl. If you are using a Kitchen Aid you can put it into that mixing bowl. | 2. Mix 2 teaspoons of salt with flour. | 3. Make an indentation into the middle of flour. | 4. Pour 1 dl milk into a cup (microwavable) | 5. Add 2 tsp sugar into the milk, stir well. | 6. Heat milk for 30 seconds in the microwave. | 7. Add 21 grams yeast into the milk and stir well. | 8. Pour yeast into the indentation in the flour. | 9. Let the yeast sit for 10 minutes. | 10. Cut butter into small pieces. | 11. Put pieces into a pan and melt on medium heat. | 12. Add 6 dl milk to the melted butter; make sure butter is lukewarm. | 13. Go back to your flour and yeast and now put the bowl into the mixer and mix on the lowest setting. | 14. Add the melted butter to the dough while mixing. | 15. Let mix for 10 minutes. | 16. Loosen the dough from the bowl and put a wet cloth over the dough. Make sure it is loose to allow room for rising. | 17. Let sit for one hour. | 18. Pre heat oven to 425(f). | 19. Separate dough into two pieces. Each piece will make a single loaf of bread. | 20. With one of the pieces, separate it into two sections and roll them out and a floured surface. You want to roll them so the middle is the thickest and the ends are slightly narrower. | 21. Fold dough -- | 22. *start by putting one roll vertically and one on top of it horizontally. | 23. *fold top part down to bottom (left). | 24. *fold bottom part to top (right). | 25. *fold left part to right (top). | 26. *fold right part to left (bottom). | 27. *repeat- at end, join parts together. | 28. Separate an egg yolk from the egg white. | 29. Break the yolk and add a drop of half and half or heavy cream (optional). | 30. Use food brush to spread yolk on dough- avoid crevices. | 31. Put dough into oven with small bowl of water. Put dough on wax paper to prevent the bread from sticking. | 32. After 10 min., set temperature of oven down to 395(F) for 20 minute. | 33. Take out of oven. The bread is done. | 34. Let cool on a cooling rack and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1			578.28	126.6054	9.401	2.2436
salt	2	teaspoons		-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
yeast	21	g		38.85	4.2882	5.0148	0.18899999999999997
butter	1/2	cup		684.0	31.428	21.372	57.6
milk	2 1/2	cups		74.42	5.8316	3.843	3.9894
egg yolk	1			54.74	0.6103	2.6962	4.5118
half	1	drop		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.