Berne Brot is a Braided Swiss Bread from the city of Berne. Although visually it is similar to challah, it is actually quite different: Instead of vegetable oil, Berne Brot has butter, and in place of water, it has milk.

This richness is very evident in the eating: The bread is tender and moist, with a thin, leathery crust and delicate pale gold crumb. The butter, eggs, and milk help it keep well; leftover bread makes excellent French toast. This is another dough that lends itself to overnight retarding in bulk form. In this case, the desired dough temperature is 75° to 78°F. After mixing, bulk ferment at room temperature for 1 hour, then place the dough in the retarder or refrigerator. The dough should be degassed twice during the first 4 to 6 hours of refrigeration. The benefits of overnight retarding are improved dough texture and keeping quality. A colder dough temperature also makes it easier to form strands.