Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, zopf - swiss sunday bread. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Zopf - Swiss Sunday bread is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Zopf - Swiss Sunday bread is something that I have loved my whole life. They are nice and they look fantastic.
Swiss Sunday Zopf: The Swiss love good bread and they are excellent bakers. On Sundays they love to eat the Butter-Zopf, a soft bread similar to the Challah, the Jewish bread. It is a traditional Sunday bread and it's said it's origin is coming from a custom whereby … I discovered this Swiss Sunday bread when I was visiting friends in Switzerland.
To get started with this particular recipe, we must prepare a few components. You can cook zopf - swiss sunday bread using 6 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Zopf - Swiss Sunday bread:
- Make ready 500 grams strong white flour
- Make ready 1 tsp salt
- Get 75 grams unsalted butter, softened
- Get 7 grams instant yeast
- Make ready 250 ml milk, lukewarm
- Take 1 egg
It's important to allow a long enough rise time after kneading and then again after shaping. Recipe for Zopf Switzerland's Sunday bread. Her host mother, a Swiss chef, baked Zopf, the buttery Swiss Sunday bread, every Saturday evening, and this weekend I joined them. Zopf, usually formed into a simple three-strand braid, is a basic example of this Swiss art.
Instructions to make Zopf - Swiss Sunday bread:
- Put the flour into a large bowl and add the salt to one side of the flour, the yeast on the opposite side, and the butter (chopped into chunks) into the middle.
- Pour in three quarters of your warm milk into the flour and work it into a rough dough, adding the rest of the milk as needed. Make sure you work the butter through the dough.
- Tip your rough dough onto a clean surface and knead for 8-10 minutes, until the dough has formed a smooth skin and is pliable enough that you can stretch it out thinly enough to see light through it without the dough tearing (the window pane effect)
- Rinse out your original bowl and then lightly oil the inside of the bowl and put your dough inside to rise. Place a damp cloth over the bowl to stop a skin from forming on the dough.
- Once the dough has risen to double the original size (this will take at least an hour) divide your dough in half and then roll into two long strands. Cross the strands over each other to make a + shape, then braid the dough by folding each strand over. e.g. If your North/South strand is the base, fold the ends over so South now points North and vice versa, then do the same for your East/West strand. As you do this, the braid will form and you can eventually tuck the ends together.
- Put your braided loaf onto a lined baking tray and place inside a plastic bag to prove for another hour. Meanwhile, remember to preheat your oven to 200° Celsius
- When the dough has doubled in size, crack your egg into a small bowl or mug, lightly whisk and then brush over the outside of the bread.
- Bake at 200° for ~ 30 minutes or until the crust is a deep golden brown. The egg will make it brown more quickly, so I don't use the top element in the oven when baking this bread. Cool the bread on a wire rack, and then enjoy!
Zopf is a traditional Swiss bread consisting of flour, butter, yeast, milk, and eggs. It is characterized by its soft texture and braided appearance, similar to the Jewish bread challah. Traditionally, zopf is prepared during the weekend and consumed on Sundays, usually with butter and fruit jams. Zopf is a soft milk bread and is a family tradition with us; it is usually served with butter and jam, although can also be served with soft cheeses and cold meats. It is a breakfast or dinner bread.
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