From the blog DairyFreeSwitzerland. Also known as 'pane ticinese' in Italian speaking regions of Switzerland and 'pain tessinois' in the French ones.


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1 loaf
1 Hr 45 Min
35 Min


  • 1 1/4 c
    warm water
  • 2 1/4 tsp
    active dry yeast
  • 3 1/2 c
    all purpose flour
  • 2 Tbsp
    olive oil or other oil
  • 1 tsp
  • 1
    egg, beaten
  • 1/2
    coarse salt (kosher, for ex)

How to Make Tessinerbrot


  1. Note: I used a KitchenAid stand up mixer to prep the bread dough.

    Attach KNEAD attachment to the stand up mixer. Add yeast to the warm water and let sit for about 5 minutes until the yeast has dissolved. Add the olive oil, salt and 2 cups of flour. Mix until blended.
  2. Stir in the remaining 1 1/2 cups of flour to form a dough. KNEAD for about 5-10 minutes, adding additional flour as necessary, until the dough is smooth and elastic. (The dough was kneaded in the stand up mixer a total of 5 minutes.) Cover mixing bowl and allow rise for about 1 hour or until the dough has doubled.
  3. Once the dough has risen, divide it into 5 equal parts. Make 5 small, elongated loaves and set them side by side, nearly touching on a baking sheet lined with parchment paper. Let rise for another 30 minutes.
  4. PREHEAT oven to 400°F/200 C.
  5. Use a pastry brush to spread a thin layer of the beaten egg on

    the top of the dough. With a sharp knife, make a long cut lengthwise down the center of the loaf. Sprinkle top of bread with the coarse salt.
  6. Bake for 30-35 minutes. Remove and place on a wire rack to cool.

Printable Recipe Card

About Tessinerbrot

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: German

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