Zopf - Swiss Bread
CATEGORIES
INGREDIENTS
  • • 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)
  • Coating:
  • o 1 egg, separated (use egg white)
  • o 1 tsp sugar
  • o (optional) ¼ tsp cinnamon or nutmeg
DIRECTIONS
  1. Mix ingredients together, knead 10 min. I used a KitchenAid mixer with a dough hook.
  2. Let dough rise ½ hour. Knead and divide into 3 equal portions.
  3. Roll each portion out to about 1-1.5 inch thickness, with each rolled out segment the same length.
  4. 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)
  5. Mix 1 tsp sugar with egg white. (add optional items like cinnamon). Brush egg\sugar mixture on dough loaf.
  6. Bake for 30 min 220 degrees Celsius (425 degree Fahrenheit)
RECIPE BACKSTORY
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 --Terry C.