Braided butter bread
Inspired by: Tresse au beurre, So Suisse
and Tresse au beurre
Comment: Braided butter bread is a Swiss specialty, typically prepared for Sunday. It is eaten as is or with butter and jam or honey. If the oven is not equipped for steaming, place a large enough pan with boiling water on the bottom of the oven. Place the tresse in the oven on a silicon mat (or at least on a parchment paper), not directly on an oven sheet.
For 1 large braid.
500 g of flour (if possible fine white flower)
3 dl milk
12 g baker's yeast
6 g of salt (was 8)
6 g sugar
80- g butter, diced at room temperature
Heat the milk to ~30C and dilute the yeast and the sugar, leave to activate for 5 to 10 minutes.
In the mixer bowl, put the flour, salt, and the milk/yeast mixture.
Knead ~3 minutes, let stand 10 minutes and add the butter cut into small cubes.
Knead for another 10 minutes. The dough initially greasy, will detach from the bowl and become smooth.
Knead it for a few more minutes by hand and leave to stand for 60 to 90 minutes until doubled in volume under a damp cloth.
Cut the dough in 2, and roll 2 long sausages (~80 to 100 cm) slightly thicker in the middle.
Braid (see the second link above). Leave to rise for 30 to 60 minutes, on parchment paper on a baking sheet, covered with a cloth.
Preheat the oven to 200C.
Brush the braid with milk or with an egg yolk mixed with a little water for a shinier crust.
Use the steam at the beginning (see text) and cook for 25 to 30 minutes.
Place to cool on a rack when removed from the oven.