Zopf – Swiss Sunday bread. Zopf is the favorite bread of my younger son, so he was very supportive of this idea. He promised his friends in school to bring an entire loaf for lunch It seems to me that adding eggs makes Zopf heavier and gives it the crumb structure I like. It also allows for more liquid without impacting the final result.
Butterzopf is probably the most famous Swiss bread, it is baked in the form of a plait and traditionally eaten on Sunday mornings. Zopf bread is a delicacy in Switzerland. There is a beautiful rhythm So at the end of the week, knowing that bakeries are closed on Sunday, you have to "stock up." But you want a bread that can handle sticking around. You can have Zopf – Swiss Sunday bread using 6 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Zopf – Swiss Sunday bread
- It’s 500 grams of strong white flour.
- Prepare 1 tsp of salt.
- It’s 75 grams of unsalted butter, softened.
- It’s 7 grams of instant yeast.
- It’s 250 ml of milk, lukewarm.
- It’s 1 of egg.
Swiss Sunday Zopf: The Swiss love good bread and they are excellent bakers. On Sundays they love to eat the Butter-Zopf, a soft bread similar to the Later on they buried a bread loaf in this shape instead of their hair. Delicious, fluffy bread traditonally eaten on Sundays in Switzerland. I was born and raised in Switzerland and this is a recipe for a traditional bread called 'Zopf', that is reserved for special occasions.
Zopf – Swiss Sunday bread instructions
- Put the flour into a large bowl and add the salt to one side of the flour, the yeast on the opposite side, and the butter (chopped into chunks) into the middle..
- Pour in three quarters of your warm milk into the flour and work it into a rough dough, adding the rest of the milk as needed. Make sure you work the butter through the dough..
- Tip your rough dough onto a clean surface and knead for 8-10 minutes, until the dough has formed a smooth skin and is pliable enough that you can stretch it out thinly enough to see light through it without the dough tearing (the window pane effect).
- Rinse out your original bowl and then lightly oil the inside of the bowl and put your dough inside to rise. Place a damp cloth over the bowl to stop a skin from forming on the dough..
- Once the dough has risen to double the original size (this will take at least an hour) divide your dough in half and then roll into two long strands. Cross the strands over each other to make a + shape, then braid the dough by folding each strand over. e.g. If your North/South strand is the base, fold the ends over so South now points North and vice versa, then do the same for your East/West strand. As you do this, the braid will form and you can eventually tuck the ends together..
- Put your braided loaf onto a lined baking tray and place inside a plastic bag to prove for another hour. Meanwhile, remember to preheat your oven to 200° Celsius.
- When the dough has doubled in size, crack your egg into a small bowl or mug, lightly whisk and then brush over the outside of the bread..
- Bake at 200° for ~ 30 minutes or until the crust is a deep golden brown. The egg will make it brown more quickly, so I don't use the top element in the oven when baking this bread. Cool the bread on a wire rack, and then enjoy!.
Place flour into a bowl, creating a small hole in the center. Most of my weekends will include me baking an yeasted bread. Anyways one such weekend found me baking this utterly beautiful and delicious Swiss white bread. Zopf translates to braid and this is exactly what this bread is all about. This is the bread my mom would bake on special occasions.
