ZUPFE

Frieda Thanyne's Braided Bread from Switzerland

1 T dry yeast dissolved in 1/3 cup warm water and 1 tsp. sugar 1 cube softened butter or margarine 1 egg, plus 1 egg white 2 cups liquid (scalded mild cooled down or reconstituted powdered milk) 2 tsp. salt 4 TBSP. sugar 8-10 cups flour

Mix together with half of the flour, beat well and let stand 1/2 hour Add remaining flour, one cup at a time, only for medium stiff dough. Knead well, let raise one hour. Form dough into rope like strips for braiding. (divide dough into half, making two ropes with each part) Braiding: using 4 strands, cross the two rope rolls, forming like the letter X, think of each point of the X being a letter, a, b, c, d. Holding opposite end of rope roll, cross over two strands with right hand and left hand over one rope roll. Alternating right and left hands, crossing two strands at a time, then one strand, always starting with the strand of dough roll on the bottom. After braid is formed and put in greased baking pan, brush top with egg yolk to which has been added a little salt and water. Let raise until double. Bake 350 degrees 20-30 minutes, depending on size of braid.