Zopf (Züpfe) - Swiss braided Bread Recipe
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 This recipe for Zopf (Züpfe) - Swiss braided Bread, by Kathy Mitchell, is from The White Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Kathy Mitchell
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 and 3/4 cups bread flour (see substitutes)
1 tsp salt
1 egg
1 tbsp active dried yeast
1 tsp honey
1 cup lukewarm milk
4 tbsp melted butter
Substitutes
for bread flour:
3 3/4 cups all purpose flour
1 cup all purpose flour plus 1 teaspoon wheat gluten (*) for each cup needed
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Directions: |
Directions:Combine the wet ingredients along with the yeast (except the egg). Stir and let it stand for 15min until dissolved.
In a large bowl, mix together the flour and salt. Make a well and add the egg and the yeast mixture.
Combine well to obtain a rough dough. Transfer to a floured surface and knead until smooth and elastic. Place in a clean bowl, cover with plastic wrap and let it double about 2 hours (depending on climate).
Grease a baking sheet. Punch the dough and divide into 3 equal pieces. Roll each into a long thin rope. Bring one of the ends together. Start braiding by bringing right end across the center rope. Now the right rope comes to the center and the center ones goes to the right hand side.
Now bring the left most rope on top of the center one. Repeat the process until you reach the end of the rope. Tuck the ends beneath the braid.
If you have some left over dough, make them into small knots. Roll the dough into a long rope. Bring the ends together to form sort of a circle; stretch one end and put it into the circle and pull it from the other side to form a knot.
Cover the dough loosely and let sit for another 30 minutes until risen. Preheat oven to 375º.
Brush the braid and knots with egg yolk and bake them for 30-45 minutes or until golden. Let them cool and slice them. Enjoy with your favorite jam/preserve or with some soup. |
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