Zopf

          

I discovered this Swiss Sunday bread when I was visiting friends in Switzerland. One of these friends is a pastry chef! The measurements given to me were metric, so I had to convert them. This makes a beautiful loaf and is super easy to make!

Original recipe makes 1 loaf

Ingredients

1 (.25 ounce) package active dry yeast
1 1/3 cups warm milk
1 egg yolk
2 tablespoons butter, softened
3 1/2 cups bread flour
1 egg white
1 tablespoon water

  • PREP

    10 mins

  • COOK

    25 mins

  • READY IN

    1 hr 35 mins

Directions

  1. In a large bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. Add the egg yolk, butter and 2 cups of bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  2. Divide the dough into 3 equal pieces and roll each piece into a 14 inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 1 hour. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
  3. In a small bowl, beat together egg white and water. Brush risen loaf with egg wash and bake in preheated oven for 20 to 25, until golden.

Nutrition

Calories: 182 kcal
Carbohydrates: 30.5 g
Cholesterol: 24 mg
Fat: 3.5 g
Fiber: 1.1 g
Protein: 6.4 g
Sodium: 31 mg