zopf

There are many types of bread in Switzerland, but one of the most popular and delicious is a soft white bread called zopf. You will be able to recognize it easily because it is a braided bread, with a golden crust, much like the Jewish bread called challah. Some say it comes from an ancient custom that widows cut their braids and bury them with their husbands. The dough is made of white flour, milk, eggs, butter and yeast, braided in a braid then brushed with egg yolk before baking. It is traditionally eaten on Sunday morning.

Ingredients of Zopf (British)

  • 3 and 3/4 cups bread flour
  • 1 tsp salt
  • 1 egg
  • 1 tbsp active dried yeast
  • 1 tsp honey
  • 1 cup lukewarm milk
  • 4 tbsp melted butter

Also Read: Ziger Malfatti

Method of Zopf (British)

1. Mix the wet ingredients with the yeast (except the egg). Stir and let stand 15 minutes until dissolved.
2. In a large bowl, combine the flour and salt. Make a well and add the egg and yeast mixture.
3. Mix well to obtain a rough paste.
4. Transfer to a floured surface
5. and knead until smooth and elastic 6. Place in a clean bowl, cover with plastic wrap.
7. and let double about 2 hours.
8. Grease a baking sheet. Pierce the dough and divide it into 3 equal pieces. Roll each into a long thin rope.
9. Gather one end.
10. Begin braiding by bringing the right end through the center cord. Now the right string comes to the center and the center one goes to the right side.
11. Now bring the leftmost rope above the center rope.
12. Repeat the process
13. until you reach the end of the rope
14. Tuck the ends under the braid.
15. I still had some dough left and I thought I would make small knots. I rolled the dough into a long rope.
16. I brought the ends together to form a kind of circle
17. Stretch one end and place it in the circle.
18. and pull it to the other side to form a knot.
19. Cover loosely
20. and let it sit for another 30 minutes until it rises.
21. Preheat the 375F oven. Now brush the braid and knots with egg yolk and cook for 30 to 45 minutes or until golden.
22. Let them cool and cut them.

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