Sue's Swiss Bread

2 c Skim milk

2 tb Butter or reduced-calorie

-margarine 1 Active dry yeast

1/4 c Lukewarm water (98 to 110

-degrees) 2 ts Granulated or brown sugar

-or honey 1 tb Salt; optional

6 c Unbleached white flour

; divided (6 to 8) 1 Egg; beaten

Recipe by: St. Louis Post-Dispatch 3/24/97 In small saucepan over medium heat, heat milk until it steams. Add butter and remove pan from heat. Let cool to body temperature. Combine yeast, warm water and sugar in large mixing bowl. Cover with clean dish towel and place bowl in warm place for 10 to 20 minutes, or until yeast foams. Add cooled milk mixture, salt and enough flour to form a thick batter. Stir with wooden spoon vigorously about 20 times. Cover bowl again and let dough rise in warm place 1 hour. Punch down dough. Add enough remaining flour by half cupfuls to make a kneadable dough. Transfer dough to floured board or counter; knead 10 minutes, or until elastic and silky to touch. Clean bowl; place kneaded dough into bowl. Cover; let rise in warm place 1 1/2 to 2 hours or until dough is doubled in volume. Lightly oil a 9-inch-by-13-inch baking sheet. Preheat oven to 400 degrees. Divide dough into 3 strands. Place on baking sheet and braid as you would a girl's hair, tucking ends under to finish braid. Lightly brush top of loaf with beaten egg. Place loaf in oven; reduce heat to 375 degrees. Bake 45 minutes to 1 hour or until golden brown. Let cool before cutting. By Mary Carroll.
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