Zopf - Swiss Bread
Why I Love This Recipe
During 1991-1993, I lived in German speaking Switzerland, primarily around Lake Zurich. I learned a few recipes, including this one which is a traditional bread in Switzerland. It is called Zopf, and is pronounced “Zof”.
The recipe is very simple, but I learned it using metrics and not U.S. units. After nearly 28 years, I opened up my recipe book from Switzerland to convert this recipe and share with family. My finished product today was darker than I recall, likely because I chose to use the entire egg (yolk and white) along with cinnamon
Ingredients You'll Need
• 4 cups Flour
• 1 tsp salt
• ½ cube yeast (~2 ¼ teaspoons)
• 1.5 tsp sugar
• 1 cup warm milk (1 cup)
• ¼ cup butter (1/2 cube)
o 1 egg, separated (use egg white)
o 1 tsp sugar
o (optional) ¼ tsp cinnamon or nutmeg
Mix ingredients together, knead 10 min. I used a KitchenAid mixer with a dough hook.
Let dough rise ½ hour. Knead and divide into 3 equal portions.
Roll each portion out to about 1-1.5 inch thickness, with each rolled out segment the same length.
Braid together the 3 rolled out pieces. Let rise 1 hour. (I used the “Proof” option on the oven, which heats to 100 degrees Fahrenheit)
Mix 1 tsp sugar with egg white. (add optional items like cinnamon). Brush egg\sugar mixture on dough loaf.
Bake for 30 min 220 degrees Celsius (425 degree Fahrenheit)