Hi: As I mentioned in a post last week, it was that trip to Switzerland with my family that sent me over the edge...I am now baking several days a week.

My middle child (it figures!) is a culinary snob and would like me to replicate some of the breads we had in Switzerland.  Attempts to pass off Leader's "Silesian Light Rye" as something from Basel have only been marginally successful (altho it was a delicious loaf, nonetheless).

  I have a lovely, cholesterol-laden recipe for Zopf, the Swiss braid, but am looking to increase my repertoire. Does anyone have any recipes they can share?

Paula

PS: I have already told this child that he needs a career that provides an expense account.