Zopf - Swiss Bread
  • • 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
  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)
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.