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Melt the butter in a small saucepan over low heat. Take the pan off the heat and add the cold milk into the pan. Mix should be lukewarm now. Mix the yeast and sugar and add some of the lukewarm milk. Let mixture stand until yeast begins to bubble (5 - 10 minutes). In a big bowl, mix the flour and the salt together.
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Whisk the lukewarm milk, sugar, salt, and dissolved yeast mixture into the eggs until blended. With a silicone spatula or dough whisk, gently mix in the flour until almost fully incorporated. Transfer the dough to a clean, floured workspace (or Roul'Pat) and knead until the dough is smooth and elastic, about 10 minutes.
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Instructions. In a large bowl, or the bowl of a stand mixer, add the yeast and sugar. Pour the warm water over and let sit until foamy, 5-10 minutes. Pour in warm milk and egg. Beat everything together. Stir in 3 cups of the flour, mixing well. Add the salt and another 2 cups of flour.
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Instructions. To make the dough: Add sugar, salt, and yeast to a large bowl. Heat the milk on the stove or in the microwave until warm to the touch, about 110°F. Pour warm milk on top of the yeast mixture. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes.
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Baking Zopf. Preheat - oven to 400°F/ 200°C. Egg Wash - whisk 1 egg yolk with 1 tablespoon of milk. Brush the braid with egg wash. Bake - place Butterzopf on a baking paper lined baking sheet. Position on a lower rack in the fan forced oven and bake for about 30 minutes until golden brown.
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Divide the dough into 3 equal pieces and roll each piece into a 14-inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 1 hour. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
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Preheat oven to 375°. For filling, mix first 4 ingredients; stir in ham, cheese and vegetables. Unroll 1 tube crescent dough onto an ungreased baking sheet; seal perforations to form 1 long rectangle. Spoon half the filling lengthwise down center third of rectangle. On each long side, cut 1-in.-wide strips at an angle to within 1/2 in. of filling.
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The crowning jewel of most Swiss Sunday breakfast tables is the plaited, golden Zopf / Tresse / Treccia, whose name means 'braid' in German, French, and Italian. Easily Switzerland's most famous bread, Zopf is enjoyed in all regions of the country, particularly the Emmental, where butter is treasured and added to the bread with abandon, and.
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Instructions. Melt the butter in a sauce pan over medium heat. Remove from heat. Add the cold milk and sugar. Add the dry yeast and dissolve. To the bowl of a stand mixer fitted with the hook attachment, add the flour and salt. Mix for a few second until combined. Add the milk/yeast mixture. Knead for 3-4 minutes on low speed (or use your hands.
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Swiss Braid Makes 1 loaf Adapted from Bread by Christine Ingram and Jennie Shapter. For the dough: 12 oz (about 3 cups) unbleached white bread flour 1 teaspoon salt 2 1/4 teaspoons active-dry yeast 2 tablespoons lukewarm water (105 - 110 degrees F) 3/4 cup sour cream 1 egg, lightly beaten
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Steps. 1. Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, mix ham, broccoli, cheese, mushrooms, mayonnaise and mustard. 2. If using crescent rolls: Unroll both cans of dough into 2 large rectangles. Place dough with long sides together on cookie sheet, forming 15x12-inch rectangle. Press edges and perforations to seal.
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When the bread is rising for the second time, preheat the oven to 400 F. Once the shaped dough has puffed up, brush it with cream liberally and then place it in the oven. Let it bake for 20-30 minutes or until the bread is golden brown on top. Keep an eye for 20 minutes, so the bread does not brown too quickly.
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Place the braid on a lightly greased or parchment-lined baking sheet, cover it, and allow it to rise for 45 to 50 minutes. Toward the end of the rise, preheat the oven to 375°F. To make the glaze: Whisk the egg yolk with the water, and brush the braid with this glaze. To bake the braid: Bake the bread for 30 to 35 minutes, or until it's golden.
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Bake the braided Swiss bread. Preheat the oven to 425 degrees F. Add a pinch of salt to the egg white with tablespoon of water, mix well, and brush each braid with the egg white. 1 Egg white. Bake it for about 20 to 25 minutes or until it's golden brown. Let this cool for atleast 15 minutes before slicing.
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Combine the wet ingredients along with the yeast (except the egg). Stir and let it stand for 15min until dissolved. 2. In a large bowl, mix together the flour and salt. Make a well and add the egg and the yeast mixture. 3. Combine well to obtain a rough dough. 4. Transfer to a floured surface.
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Step 7. Pre-heat the oven to 170 °C convection bake or 180 °C conventional bake. Brush the top of the dough with egg wash and bake the bread for about 25 - 30 minutes until the surface is golden brown and the internal temperature reaches 93 °C. If the top browns too quickly, loosely cover it with aluminum foil.
