© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Sweet braided buns made from only one strand! Butterzopf is probably the most famous Swiss bread and usually baked in the form of a plait. These single-strand braids are about the size of regular buns, and can be halved and spread deliciously with butter and honey or jam, and enjoyed for breakfast or afternoon coffee. For these mini braids, I used a commercial yeast dough without a preferment, so they are rather simple and quick to make. Retarding dough overnight in the refrigerator adds flavour, improves texture and gives you much more flexibility as to when you can bake your bread. If desired, sprinkle some large pearl sugar, nuts or seeds on tops.

© 2022 | http://angiesrecipes.blogspot.com

St. Gallen Bread with 100% Bread Flour

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

St. Gallen Bread is a traditional Swiss bread loaf that is shaped into a round knot with a torn front with a very crunchy, thick crust and a dense, soft and tender interior. It is one of the most common and popular breads found in almost every region of Switzerland, esp. in German-speaking region, and in almost every grocery store and bakery. Originally, St. Gallen bread was common in the cantons of St. Gallen, Thurgau and both Appenzells, although in Appenzell it is called "Appenzeller Brot" and in Thurgau "Thurgauer Brot". Today it is mostly made in loaves of 500 g or 1 kg, sometimes 250 g. In the past, loaves of 2.5 kg were common.
I simply shaped my St. Gallen bread into a big knot, very much like a snail shell. If a traditional St. Gallen bread shape is desired, then divide the dough into thirds and shape each into a ball. Place them on a floured parchment paper and chill in the fridge for 12-18 hours. Lightly flatten a dough ball and fold in two thirds of the dough from the back side to the front side, then one quarter from the upper left side. Now you will have kind of a “nose” in the middle, and with the sides of your hands, press the dough a little on the left and right side of this nose. This will result into kind of little wings – fold the wings into the middle. Repeat with remaining two dough balls. Place them together on parchment paper or into a loaf pan. Check out the Kochtopf's blog or Marcel's video below if you need more details on shaping process.

"Zürcher Geschnetzeltes" or "sliced meat Zurich style" is a popular Swiss dish from Zurich region. Its main ingredients are schnitzel, mushrooms and cream. While it is possible to use any type of meat to make this dish, the real "Zürcher Geschnetzeltes" is made with cut veal. It was originally prepared using meat only, a popular variation today is adding about a fourth of sliced veal kidney to the meat. It usually comes with Rösti, similar to hash browns, but it could also be served with rice, or pasta.
Recipe adapted from Geschnetzeltes Zürcher Art

• 2 Shallots, small
• 400 g Chicken fillet, cut into strips
• 1/4 tsp White pepper powder
• 1/2 tsp Sweet paprika powder
• 3 tbsp Oil
• 50 ml White wine
• 200 ml Cream
• 50 ml Chicken stock
• Salt and pepper to taste
• 1 tbsp Parsley, chopped
• 1/2 tsp Finely grated lemon zest

1. Finly dice the shallots. Cut the chicken filet into strips. Season the chicken strips with pepper and paparka powder.
2. Heat two tablespoons oil in a skillet until hot. Add in marinated sliced chicken and stir over a mediuim-high heat till lightly browned and cooked through, then remove from the pan and set aside.
3. Add the remaining oil in the skillet. Stir the finely chopped shallots till softened and lightly browned. Pour in the white wine and bring it to a boil over a high heat before adding cream and chicken stock. Cook over a medium heat for about 2 minutes then return the chicken strips and any accumulated juices to the pan.
4. Heat through, tossing often, about 3 minutes. Season with salt and pepper. Sprinkle chopped parsley and lemon zest. Serve with harsh browns.