This is a tasty Swiss bread with a great crust, that also should work for other countries' bread lovers. Even though the original recipe asked for fresh or so called cake yeast, I tried this bread with instant yeast, as I can't find any fresh yeast in any of the stores.
Ingredients:
4 1/4 cup Wheat Flour (General Purpose Flour works, but the better the flour, the better the bread)
1 1/2 tbsp Salt
10 grams yeast - (1 3/7 packs)
1 1/5 tbsp honey
1 1/5 cup of tepid water
1 tbsp Oil
Dough
Measure the flour and salt and pour in a big bowl into a heap. Mix the yeast, the lukewarm water and the honey, make a big crater in the middle of the flour and pour the mixture into the crater. Mix well with some of the flour, while you still have some flour on the side of the bowl.
Cover with a warm, wet towel and let stand for 15 minutes.
Add the oil and mix everything with the rest of the flower. Best if you have a food processor use your kneading tool, till everything is firmly mixed and nothing sticks to the sides of the bowl anymore. But before you toss this recipe or run to Sears to get you the latest Kitchen Aid you can also knead with your hands. IMHO, there is some Zen in kneading flour into a dough, which is going to bread that you gonna eat. Cover again with the wet towel and let stand for another 10 minutes.
Knead the dough one more time and then take the dough and roll it into a thick roll, between 1 and 2 feet long and roll the dough up into a form of a snail house.
But the bread on a greased (parchment paper works too) cooking sheet and let stand for another 20 minutes uncovered, as it will still raise.
Baking
Preheat the oven to 485 degrees and bake your bread for 10 minutes at that temperature, then turn the temperature down to 360 degrees and finish the baking process with another 40 minutes. Let the bread cool out on an rack.
If you don't eat bread on a daily basis, use it for your Sunday brunch or to dunk pieces into a soup during a cold winter night.
En Guete.
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