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The Swiss-German Sunday Bread


900g organic strong plain white flour

1 tsp salt

1 tbsp yeast

50-100g sugar lemon zest

150g butter

300ml milk

1 egg


1. Activate yeast. Dissolve 1/2 tsp sugar in 150ml lukewarm water (1 part boiling/2 parts cold) in 500ml jug. Sprinkle yeast on top. Mix well. Place somewhere warm, leave to form at least 2cm frothy head.

2. Break butter into small pieces and melt on very low heat.

3. Sieve flour into large cooking pot, meanwhile. Make a deep depression. Sprinkle salt and lemon zest around edge.

4. Stir sugar into melted butter. Cool with the milk.

5. Add liquids to flour, mixing as you go by hand.

6. Knead by hand for 10-15 minutes until elastic and firm.

7. Put dough ball back into large pot, cover with damp towel, leave overnight or up to 12 hours.

8. Next session, punch air out of doughball.

9. Cut dough in half. Cut each piece into three equal portions.

10. Taking each set in turn, ‘massage’ each piece out until about 12-inches long, then plait together. Tuck ends under, place on greased baking tray.

11. Cover with damp cloth and leave to rest for 30-mins.

12. After 15-20mins start up oven. Bring to 230oC.

13. Brush beaten egg over each loaf, place in oven, bake for 30mins.

14. Turn out to cool on wire racks. Bread is ready if tapping bottom gives a hollow sound – if not, put back in oven for a few more minutes.