Zopf (Traditional Swiss Plaited Breakfast Bread) |
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Prep Time: 2 Minutes Cook Time: 50 Minutes |
Ready In: 52 Minutes Servings: 4 |
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Zopf is a soft milk bread and is a family tradition with us; it is usually served with butter and jam, although can also be served with soft cheeses and cold meats. It is a breakfast or dinner bread. If you need to know how to do the plait, let me know and I'll send you a diagram! Based on a Betty Bossi recipe. Ingredients:
1 kg plain flour |
1 tablespoon salt |
30 g yeast (or a 1/4 ounce packet) |
1 tablespoon sugar |
125 g melted and cooled butter |
650 -700 ml milk |
1 egg yolk, thinned with |
milk |
Directions:
1. Mix together all ingredients except egg yolk to make a soft dough. Knead 10 minutes or so.
2. Divide into 4 and make long sausages with the dough.
3. Form the sausages into 2 square crosses.
4. Plait each cross, using a 4 strand plait, so that you end up with two loaves of plaited bread.
5. Put in the fridge until ready to bake- overnight, for example.
6. Paint the loaves with a little of the egg yolk.
7. Place a water bath under the oven shelf. Bake in the bottom half of a 220 degree Celcius preheated oven for 10 minutes, then turn the temperature down and bake at 200 degrees for 40 minutes.
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