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Martin J. Gander
Université de Genève
Section de Mathématiques
Rue du Conseil-Général 9, CP 64
1211 Genève 4, Suisse
martin.gander(at)unige.ch |
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| :: One of our favorite recipes:
Berner Züpfe (swiss bread, pain brioche)
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| 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 |
g |
yeast |
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| 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 |
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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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