Zopf: the typical Swiss Sunday Bread2015-07-30
- Servings : 1 bread
- Prep Time : 20m
- Cook Time : 45m
- Ready In : 2:05 h
- 500 g flour
- 1,5 tablespoons salt
- 1 tablespoon sugar
- 60g soft butter (or margarine)
- 15g yeast (fresh) or 7g dried yeast (e.g. Tesco's Fast Action Dried Yeast)
- 3dl milk
Mix flour, salt and sugar in a bowl, add yeast, butter and milk, knead to a soft dough. Needs about 10 minutes by hand, 4 to 5 minutes when using a machine.
Cover bowl with a (ideally wet) towel and put aside in warmth until dough has grown to double the size (can take up to 1 hour).
Cut dough in two pieces of the same size. Weave as shown in picture: Cut dough in two pieces of the same size. Twiddle each to an approx. 60 cm long roll, thinner towards the ends. Cross in the center as shown above. Put top right end to left low and low left end to top right, again as shown above. Then put top left end to right below and low right end to top left. Continue until no more dough is left. Press ends and put below bread.
Before baking, sweep with the yellow of an egg.
Bake for about 35 to 45 minutes in the lower part of the pre-heated oven at about 200 degree Celsius.