Swiss braided bread is soft and light on the inside with a super crispy crust. This bread is a must for any Sunday morning brunch. This vegan version is just as delicious as the traditional one and it's also super easy to make!
Course: Side Dish
Keyword: braided bread, Bread
Author: Carlo Cao
35glukewarm water((1½ oz))
*25gfresh brewer's yeast
50gbread flour12% protein ((1¾ oz))
550gbread flour12% protein ((19 oz))
250mlsoy milk((9 oz))
110gvegan butter((4 oz))
Put water, sugar and yeast in a bowl and mix until dissolved. Add flour and mix briefly. Form a ball, cover the bowl with a damp cloth and let the pre-dough rise in a warm place for about 30 minutes.
Add flour, milk, sugar, butter and salt to the pre-dough and knead everything with a kneading machine or food processor or by hand until a smooth dough is formed. Put the dough in a large bowl, cover with a damp cloth and let it rise until doubled (about 2 hours).
For braiding, divide the dough into 3 equal portions and shape them into strands about 40 cm (16 inches) long. Braid them into a plait.
If you want to bake it on the same day: Place it on a baking tray covered with baking paper, brush with a little water and let it rise until doubled in size (about 1 hour).
If you want to bake it the day after: Place the braid on a baking sheet lined with parchment paper, brush with a little water, cover with foil, and let it rest in the refrigerator overnight (about 12-14 hours).
Before baking, brush with vegan soy cream and top it with pearl sugar (optional).
Add 1⁄2 cup water to the bottom of the cold oven. Set oven temperature to 200 °C (390 °F) convection. Bake in the center of the oven on rising heat for 35-40 minutes until golden brown.
Leave to cool for 2 hours before serving.
* If you want to use dry yeast: the package always says how much yeast is needed for a certain amount of flour. Be sure to use enough yeast for 600 g of flour.