---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Sue’s Swiss Bread
  Categories: Breads
       Yield: 1 servings
  
       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.
   Yield: 1 loaf.
   By Mary Carroll.
  
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