Braided Swiss Bread

I made this bread for Easter because it is less daunting than the challah bread I usually make, and this year I needed to simplify. This is delicious and beautiful. I also make this recipe when I am responsible for communion bread, so you may find it familiar.

makes 2 loaves

2 1/4 tsp yeast

1 1/2 C warmed milk (110-115 degrees)

1/2 C sugar

1 1/2 tsp salt

1/4 C olive oil

4 1/2 C flour

Sprinkle yeast on warm milk, add sugar and salt. Let bubble about five min. 

Add oil and half of the flour. Beat until smooth, add remaining flour. Knead until smooth and elastic, adding flour as necessary.

Turn into greased bowl and cover with a clean dish cloth. Let rise about an hour.

Divide dough in half. Cut each half into 6 pieces. Roll each piece into a smooth rope. Make 2 braids using 3 ropes for each braid. Place one braid on top of the other, tuck in ends. Repeat procedure for second loaf.* 

Place on a greased cookie sheet. Cover and let rise until double in size. Bake at 350 for 30 minutes. Cool on a rack.

Now, here are some additions~ 

Right before baking, use a pastry brush to brush on : 

egg yoke, if you want it to have a beautiful dark golden color

egg whites, if you want it to have a gloss

or a whole egg for both color and gloss

*The loaves can be shaped however you want. Sometimes I just roll them and slash them like french bread. This Easter I braided 4 ropes for each loaf and did no stacking.