- 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
Original recipe yields 1 loaf
- 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.
Amount Per Serving (12 total)
- 182 cal
- 3.5 g
- 30.5 g
Based on a 2,000 calorie diet
Reviews (25)Rate This Recipe
"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! "
"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."
"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."
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