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Ingredients
| active dry yeast: 1 .25oz package |
| 2% milk: 1 1/3 cups (warm) |
| eggs: 1 (yolk) |
| salted butter: 2 Tbl (softened) |
| bread flour (unsifted): 3 1/2 cups |
| eggs: 1 (white) |
| water: 1 Tbl |
Zopf
Credit: AllRecipes
User rating:
"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!"
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Prep Time
10 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
Directions
- 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.
- 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).
- 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.