Zopf

25 Reviews

Prep: 10 min
Cook: 25 min
Ready In: 1 hr 35 min

“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!” - by Victoria Marler

Ingredients

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

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 1 loaf

Directions

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.
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).
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.

Nutrition

Amount Per Serving (12 total)

Calories
182 cal
9%

Fat
3.5 g
5%

Carbs
30.5 g
10%

Based on a 2,000 calorie diet

Share It

Reviews (25)

Rate This Recipe

Mooneybeams

Jan. 28, 2009

"Great recipe and a fantastic bread. My only comment - my stepmother is Swiss and she lets the bread rise for 30 mins before plaiting, and then lets it rise a further 30 mins after plaiting. This doe..." See moresn't add anything to the taste but it makes it look prettier! I think it does help the texture; however - it's more open and softer. She has had difficulty in the UK and in NZ with finding correct flour (in Switzerland you can buy special zopf flour). She suggests using a strong white flour. One reviewer has suggested brushing with butter rather than the egg yolk and water mix. I personally wouldn't recommend this - the egg yolk mix gives a beautiful golden shine to the bread that is very attractive and butter doesn't have the same effect at all. It definitely DOES need salt, but not sugar! "

BUSINGER

Jan. 6, 2004

"A wonderful recipe for a great bread. This bread is great with butter and honey, or just jam, on relaxing Sunday mornings. Be sure to use *whole milk* (not skim milk) or you will get a bread that is..." See moren't as rich as it's supposed to be."

Stewart Shearer

Jun. 29, 2008

"Salt is very important; otherwise it will be too bland, as the previous reviewer said. I also use a 15% Spelt Flour / 85% All purpose flour mix; it makes the texture much closer to real Zopf bread; ..." See moreJust using All Purpose flour results in a bread that is too much like normal white bread."

More Reviews