Martin J. Gander
Section de Mathématiques
2-4 rue du Lièvre, CP 64
CH-1211 Genève
Martin.Gander(at)unige.ch   Fax: +41 22 379 11 76

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:: Recent Photographs
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:: One of our favorite recipes: Berner Züpfe (swiss bread, pain brioche)
500 g white flour pour into large bowl
1.5 tsp salt add to the flour
2 tsp sugar add to the flour
60 g softened butter add in small pieces to the flour
15 yeast  
3 dl milk Dissolve yeast in the milk. 
Pour liquid into the bowl. 
Knead the dough with your hands on a table for about 20 minutes. 
Let the dough rise in a bowl covered by a wet towel for about 2 hours. 
Form two long strings and braid them. 
Put the bread on a baking sheet.
1   egg Beat vigorously in a cup and paint the bread twice. 
Put the bread into the cold oven and bake it for 35-45 minutes at 420F/200C. 
Check by knocking on the bread from underneath to see if it is done
(it should sound hollow).
Go to our favorite recipes cookbook.
   
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