This traditional brioche-style Swiss plaited bread is enriched with milk, butter and eggs. (It also makes fabulous French toast)
In a large mixing bowl combine melted butter, egg, sugar, yeast, water and milk and leave till yeast mix is bubbly (about 10-15 minutes).
Add flour and salt and knead for at least 5 minutes. Add a little more flour gradually, if needed, to make a soft and pliable dough. Cover the bowl with plastic film and put it in a warm place. Let the dough rise until it has almost doubled in size.
Line a tray with baking paper or grease it well with a little butter or oil.
Divide the dough into three pieces. Roll each piece into a long rope and plait the ropes together. This recipe makes one very large plait. If you want to make 2 smaller ones, divide the dough into 6 pieces and make 2 plaits.
Place the shaped dough on the baking tray and brush with a beaten egg wash. Leave to rise again for 15 – 30 minutes.
Preheat the oven to 180 degrees C.
When the dough plaits have risen well, bake them for approximately 30 mins till a deep golden brown. Cool immediately on wire racks.
Servings 0