Berne Brot is a traditional Swiss bread.
It is soft and sweet. Rich with butter, eggs, and milk. The four-strand braiding technique is interesting and simple to do. This bread would make awesome French toast too!
Ingredients
500g (17.6oz) strong white bread flour
2 egg yolks + 1 whole egg
220g (7.75oz) milk for a combined weight of 305g (10.75oz) including the eggs and yolks! Adjust the amount of milk to get the desired weight. *Milk at around 22C (71F) if your kitchen is around 20-22C (68-71F).
75g (2.65oz) soft unsalted butter
30g (1oz) sugar
10g (0.35oz) salt
4g (0.14oz) yeast
1 egg for brushing
Sesame seeds for sprinkling
To learn more about dough temperature control click here.
Method
- Mix the milk, eggs, sugar, and yeast until combined and the yeast is hydrated.
- Add the salt and mix to dissolve.
- Add the flour and mix until no dry flour left.
- Knead the dough for 3 minutes.
- Tear in the butter and keep kneading for around 4 more minutes. Desired dough temperature 25 – 26C (77 – 78F).
- Proof for 1 hour.
- Fold.
- Proof for 1 hour.
- Divide into 4 equal parts. Preshape and let it rest for 15 minutes.
- Shape the loaf.
- Final proof 45 – 60 minutes. During this time pre-heat your oven to 160C (320F) fan on.
- Bake for 45 – 50 minutes. Check the bottom and if needed flip upside down and bake for an additional 5 minutes.
Cool down and enjoy!
Watch the video here
