Zopf recipe

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Ingredients

1 (.25 ounce) package active dry yeast
1 ⅓ cups warm milk
1 egg yolk
2 tablespoons butter, softened
3 ½ cups bread flour
1 egg white
1 tablespoon water

Nutrition Info

38 calories
carbohydrate: 1.6 g
cholesterol: 24.3 mg
fat: 2.8 g
fiber: 0.1 g
protein: 1.7 g
saturatedFat: 1.7 g
servingSize: -
sodium: 30.4 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 loaf

Recipe Note

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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