Or get a bread machine - I make a loaf most days of 1/3 whole grain, 2/3 tresse flour, with yeast, salt, sugar, butter and water. This is perfectly edible for several days, then makes excellent toast.
kodokan
To rejuvenate yesterday's bread, sprinkle a little water onto it (running your hand under the tap and shaking the drops off is easiest), then pop it in a 200 degree oven for a few mins. It's then just like new. Although goes hard much quicker the second time round, so eat it quick.
That sounds like effective time management in the bathroom, to me.
But if it works for bread, too, then who am I to comment?
NO WAY! Every time I go to Vienna, the first thing I eat is a piece of decent bread. The stuff here in CH has no flavour at all. That said, its still better than English bread which is probably the worst in the world.....
One of the few things I miss in Switzerland is good quality sliced bread for making sandwiches with. The processed sandwich/toast bread you see in Migros et al just is not the same.
I think the nicest bread of all is to be found in The Netherlands - most supermarkets and bakeries - including artisan bakers - have a slicing machine so you can pick a loaf (white, brown, wholemeal, granary etc etc), and they slice it to order; thick or thin. I also miss the "roggenbrood" (black rye bread) you get in The Netherlands; we tried pumpernickel from Manor - very expensive and a bit too dry by comparison.
I rarely buy bread in a shop here; we bought a breadmaker a few years back and the results are pretty good; but I think it is worth making bread by hand a couple of times before buying a machine so you get a feel for the different flours etc - you will get more out of your machine.
A while back I posted an article about bread and flour in Switzerland on bastronomy.com.
Have fun.
Cheers,
Nick
If you won't share surely you could post the recipe
Many places in Germany have this too.
There will not be a satisfactory answer to this question, it's a matter of personal taste, some think the bread here is great, some think it's crap. Why not start a poll and include UK, USA, DE, NL, CH. FR ?
The bread here does not have presatives so gets hard faster, if you want softer bread Zopf is usually the softest they sell.
If you want to keep your bread longer, (single and there little loafs still to big) Buy it freeze, it put it for 15minutes in the oven and its like fresh again (this is how the baker does it, I know I'm his daughter)
swiss bakery in ottawa ???
We've just moved here after 14 years in France and I agree Swiss bread is not exactly the best - why so many holes? To match the holes in Emmerthal?
I did find some good bread in Migros called pain complet/vollkornbrot which is stilleatable the next day.
I am still searching for the equivalent of Burgen - soya with linseed. It makes great sandwiches,toast etc.When I am travelling back from the UK I always have a few loaves with me.
Anyone come across anything similar over here?
I soo much agree with you!!
The Kartoffeln Brot and Oliven Brot in Migros and the Oliven baguette in Coop are good but they're not available every day. Just keep them in a perforated plastic-lined cloth bag. They don't get mouldy for 3 or 4 days.
Other than those, I make my own. Recipezaar.com and Allrecipes.com have tried and tested recipes.
British Bread is Best!
The Swiss really havent mastered the art of sliced bread, have they?
Why? I made bread a few times using the local flour, butter, yeast,and no preservatives and it's fine for nearly a week.
Has anybody found a good wholewheat or honeywheat bread or something similar? The Vollkorn I find seems mostly white still, and I miss a good dark bread.
The Swiss I know cut their old bread into cubes and eat it soaked in milk or apple sauce. We've fed ours to the ducks and they had to wait while it soaked before they could chew it.
Don't understand why the Swiss rave madly about their bread. It's like most things here; good quality and extremely limited variety.
ahhh Swiss bread is FANTASTIC! even in Migros or COOP you can get superb bread and as I eat bread for breakfast and lunch (like most dutch), my loafs last 1.5 days max. and they stay fresh in a bread box.
sorry to offend you Germans but...hey....THAT IS NOT BREAD THAT SOUR BRICKLIKE BROWN STUFF! I lived in Berlin for almost 6 years and I even bought a bread baking machine to make my own "vollkorn" YEAST bread. Germans can't seem to believe you can make "vollkorn" bread without sourdough -even- though they do use such wholemeal-yeast dough in (great tasting) triangular buns
Sourdough should be forbidden in the list of principal human rights.
It is made by leaving al old piece of dough to ferment a.k.a GO BAD and then put it in the new unspoilt dough
oh i freeze the whole loaf and then leave a piece to defrost from the night before, then in the morning it is completly fresh and nice
Those of you who are unhappy about your bread should be grateful.
Some of us have to make do with this .
Even ducks turn their noses up at it.
Or would do, if they had noses...
this is as good as the python cheese shop sketch any day...
see now for toast .. none of the co.op , migro variants work here... but tesco's is great.. and for real bread switzerland is streets ahead of anything back home.. over there in the uk..
Gipfel ? ya can't get a gipfel in park royal guildford or horsham for love nor money folks.. however middle of now where st gallen land... it's a 3 minnute walk to the local shop.. and hey presto !
Gipfel..
Ya hey!
You've obviously not had enough exposure to German bread. The brown sour stuff you mention is only one type of bread. There are hundreds of different types available which don't include the high-explosive-crusty-crap you can buy here
PS, I'm not German