Zopf - Swiss Breakfast Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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It's the bread we always had for breakfast on Sundays when I grew up in Switzerland. Feel free to replace the white flour with any flour you like. Ingredients:
500 g flour |
20 g fresh yeast |
1 1/2 tsp salt |
60 g butter |
300 ml milk |
Directions:
1. put flour into bowl
2. heat milk and butter together
3. disolve yeast in a tsp of sugar
4. add liquid ingredients to the flour including the now liquid yeast
5. knead until you have a smooth dough, to test the dough cut into It with a knife if you have air pockets in it it's perfect
6. let the dough rest for an hour in a warm place covering the bowl with a moist cloth or paper towl until it's grown to twice its size
7. then start forming it into a braid (Zopf) and brush with some egg yolk for a nice shine or leave plain
8. bake at 220Celsius for 35 - 45 mins until golden brown
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