Zopf Traditional Swiss Plaited Breakfast Bread Food

ZOPF (TRADITIONAL SWISS PLAITED BREAKFAST BREAD)

Steps:

• Mix together all ingredients except egg yolk to make a soft dough. Knead 10 minutes or so.
• Divide into 4 and make long sausages with the dough.
• Form the sausages into 2 square crosses.
• Plait each cross, using a 4 strand plait, so that you end up with two loaves of plaited bread.
• Put in the fridge until ready to bake- overnight, for example.
• Paint the loaves with a little of the egg yolk.
• Place a water bath under the oven shelf. Bake in the bottom half of a 220 degree Celcius preheated oven for 10 minutes, then turn the temperature down and bake at 200 degrees for 40 minutes.

ZOPF (SWISS)

Steps:

• 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.
• Bake in preheated oven for 20 to 25, until golden.

ZOPF (TRADITIONAL SWISS PLAITED BREAKFAST BREAD)

Steps:

• Mix together all ingredients except egg yolk to make a soft dough. Knead 10 minutes or so.
• Divide into 4 and make long sausages with the dough.
• Form the sausages into 2 square crosses.
• Plait each cross, using a 4 strand plait, so that you end up with two loaves of plaited bread.
• Put in the fridge until ready to bake- overnight, for example.
• Paint the loaves with a little of the egg yolk.
• Place a water bath under the oven shelf. Bake in the bottom half of a 220 degree Celcius preheated oven for 10 minutes, then turn the temperature down and bake at 200 degrees for 40 minutes.

ZUPSE BREAD SWISS BREAD

Steps:

• Add the yeast to one cup of the scalded, cooled milk to proof.
• Mix the butter, sugar, salt and flour together.
• Beat the egg and add to the remaining milk.
• Make a well in the center of the flour mixture and add the milk/egg mixture.
• Mix well; add milk/yeast mixture.
• Mix well.
• Turn out of bowl and knead until no longer sticky.
• Replace in bowl, cover, and let rise until doubled.
• Punch down and let rise again until doubled.
• While dough is rising for the second time, preheat oven to 375°F.
• Form into loaves on a greased cookie sheet.
• Bake for approximately 35 minutes or bread sounds hollow when thumped.
• During the last ten minutes of baking, brush with an egg wash for a dark golden crust.

SWISS - ZOPF

Steps:

• 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; stirring well to combine.
• Next, 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, for 7 - 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 the dough with a damp cloth and let rise until doubled in size, about 1 hour.
• Preheat oven to 425 degrees F.
• Lastly In a small bowl, beat together the egg white and water.
• Brush the risen loaf with the egg wash and bake for 20 to 25, until golden.

ZOPF

Steps:

• 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.

ZOPF OR BRAIDED BREAD

Steps:

• In a large bowl mix the warm milk, sugar, salt, butter, egg yolk and 200 g flour.
• Mix with the hook for 1 minute.
• Add the yeast and mix for 2 minutes again.
• Add the remaining 300 g flour and work with the hook.
• When the dough has pulled together and becomes smooth and elastic (after about 5 minutes) you can form the braid.
• Divide the dough into 2 equal pieces and roll each piece into a 60 cm long cylinder (or 3 pieces of 30 cm). Braid the pieces together and place on a lightly greased baking sheet. This is the method that I use: http://www.youtube.com/watch?v=lcPnB0Sgc-Q.
• In a small bowl, mix egg white and water and brush the bread with this mixture.
• Let the dough rest after forming for 90 minutes until it doubles in size.
• Bake in the preheated oven at 180°C for 20 to 25 minutes (heat and timing are basing it on convection oven), until golden.