Swiss Braided Bread

Swiss Braided Bread


Lightly sweetened Swiss braided bread with soft and airy texture. It’s delicious with butter or jam.


  • 3 Tbsp. cane sugar
  • 3 tsp. kosher salt
  • 1 packet (1/4 oz.) Active Dry Yeast (2 1/4 tsp.)
  • 1 1/2 cups whole milk
  • 2 Tbsp. unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten
  • 4 cups (570 grams) all-purpose flour, plus extra for rolling the dough

Egg Wash

  • 1 egg yolk, lightly beaten
  • 1 Tbsp. water


  1. To make the dough: Add sugar, salt, and yeast to a large bowl.
  2. 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. The mixture will be frothy after 5-10 minutes.
  3. Add the melted butter and egg. Gently whisk to combine.
  4. Add flour in two additions. Stir with a wooden spoon until the mixture comes together to form a shaggy ball.
  5. Transfer it to a floured work surface. Using lightly floured hands, knead the dough until it’s smooth and elastic. If the dough is too sticky to handle, add a small amount of flour. You want a soft dough. Shape into a ball.
  6. Place the dough into a clean greased bowl. Cover it with plastic wrap and a clean kitchen towel. Let rise in a warm place until doubled in size, about 2 hours.
  7. To braid the dough: Transfer the risen dough onto a lightly floured surface and knead it gently a few times. Divide the dough into two equal balls. Form each ball into 3 pieces and roll out each piece into 12-13-inch “snakes”.
  8. Braid the “snakes” by pressing the 3 pieces together very securely at one end and braid them as you would braid hair. Seal the second end by pressing three pieces together and tucking under the loaf.
  9. Place the loaves on a large parchment-lined baking sheet, cover with a clean kitchen towel, and allow to rise for 1 hour. Make sure there’s plenty of room for the dough to rise and expand.
  10. To bake: Preheat the oven to 400 degrees F. Combine the egg yolk with water and brush each loaf with the egg wash. Bake on the middle rack for 18-23 minutes or until golden and shiny.
  11. Remove from the oven and let cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. Makes 2 loaves – 12 slices each.