Swiss Braided Milk Bread

Ingredients

• ¾ cup whole milk, room temperature
• 2.25 tsp active dry yeast
• 2 tbsp granulated sugar
• 3 tbsp unsalted butter, softened
• 1 whole large eggs
• 1 tsp kosher salt
• 3.5 cups all-purpose flour
• 1 whole large egg yolk mixed with 1 tbsp water

Instructions

1. 1

   Pour 0.75 cup of room-temperature whole milk into a small bowl. Sprinkle 2.25 teaspoons of active dry yeast over the surface and let sit for 5 minutes until foamy — you should see bubbles forming on top. This tells you the yeast is alive and ready to work.

2. 2

   In the bowl of a stand mixer fitted with the dough hook, combine the yeast mixture with 2 tablespoons of granulated sugar and 3 tablespoons of softened unsalted butter. Mix on low speed for about 1 minute until the butter is mostly incorporated.

3. 3

   Add 1 large egg to the bowl and mix on low speed for 30 seconds until fully combined, scraping down the sides with a rubber spatula.

4. 4

   In a separate bowl, whisk together 3.5 cups of all-purpose flour and 1 teaspoon of kosher salt.

5. 5

   Add the flour mixture to the wet ingredients and mix on low speed for 1 minute, then increase to medium speed and knead for 8-10 minutes — the dough should pull away from the sides of the bowl and feel soft, smooth, and slightly sticky but not wet. If it clings too much to the sides, add 1 tablespoon more flour. If it's too stiff, add 1 teaspoon of milk.

6. 6

   Lightly coat a large bowl with a thin film of neutral oil. Transfer the dough to the oiled bowl and turn it over so all surfaces are lightly oiled — this prevents a skin from forming. Cover the bowl loosely with a damp kitchen towel or plastic wrap.

7. 7

   Set the dough in a warm, draft-free spot (about 75°F is ideal — a proofing box, turned-off oven with the light on, or warm corner of your kitchen works well). Let it rise for 1 to 1.5 hours until almost doubled in volume. You'll know it's ready when you poke it gently with a floured finger and the indent springs back slowly, leaving a slight impression.

8. 8

   Turn the dough out onto a lightly floured work surface. Gently press out excess gas with your hands, working from the center outward — you want to deflate it without tearing or overworking it.

9. 9

   Divide the dough into 4 equal pieces by cutting with a bench scraper or knife — you can weigh them for precision (each piece should be roughly 185g). Roll each piece into a rope about 12 inches long and about 1 inch thick, tapering slightly at the ends. Lay the ropes parallel to each other on your work surface.

10. 10

    Braid the 4 ropes: Start with the rope on the far left, lift it over the two middle ropes from left to right, then take the rope on the far right and lift it over the two middle ropes from right to left. Repeat this alternating pattern — over two, over two — until you reach the end. Pinch the ends together gently and tuck them slightly under the braid so they don't unravel as the bread rises.

11. 11

    Transfer the braided loaf to a parchment-lined baking sheet, centering it with a few inches of space on all sides. Cover loosely with a damp kitchen towel or plastic wrap. Let it rise in a warm spot for 45 minutes to 1 hour until puffy and visibly larger. The loaf should no longer spring back immediately when you poke it — it should feel soft and jiggly.

12. 12

    While the loaf is doing its final rise, preheat your oven to 375°F on the bake setting (not convection). Position a rack in the center of the oven and let it fully preheat for at least 15 minutes.

13. 13

    Prepare an egg wash: Whisk 1 large egg yolk with 1 tablespoon of water in a small bowl until smooth. Gently brush the entire surface of the braided loaf with the egg wash using a pastry brush or soft brush, making sure to coat the top and sides but not drench it — you want a light, even coating for that signature golden shine.

14. 14

    Bake the loaf for 30-35 minutes on the center rack. You're looking for a deep golden-brown color, especially on the braids — a darker crust means better caramelization and a more tender, flavorful crumb. If the top is browning too quickly but the loaf isn't fully baked (check by tapping the bottom — it should sound hollow), loosely drape a piece of aluminum foil over it for the final 5-10 minutes.

15. 15

    Transfer the baked loaf to a wire cooling rack by sliding a large spatula underneath. Let it cool at room temperature for at least 1 hour before slicing — this allows the crumb structure to set. Cutting too early will result in a gummy interior. You can serve it slightly warm, at room temperature, or even next day (it keeps well in an airtight container for 2-3 days).

Tools you’ll need

• stand mixer with dough hook
• small bowl
• large bowl
• whisk
• rubber spatula
• kitchen towel or plastic wrap
• bench scraper or knife
• parchment paper
• baking sheet
• pastry brush
• instant-read thermometer (optional)
• wire cooling rack
• aluminum foil

More recipes like this

• 

  Avocado Toast with Egg

  10 min

• 

  Maakouda Sandwich

  18 min

• 

  Charred Corn Ribs with Cotija & Lime

  25 min

• 

  Scotch Broth

  75 min