Zopf - Swiss Bread

The classical Swiss Sunday Morning bread. It tastes best when it's still warm, with a lot of butter on it. Just be careful, it's highly addictive!


500 grams of white flour
60 grams of eggs
1 big spoon full of sugar
25 grams of fresh yeast or 7 grams of dried yeast
300 ml of milk
1 egg

1. Warm the milk a little bit so it has room temperature. It must not be hot, not even very warm! Mix it with the yeast.

2. Put the flour in a bowl, add the butter (in pieces), the salt, the sugar and the milk with the yeast. Knead the dough thoroughly until it becomes very smooth and not sticky.

3. Put the dough back into the bowl and cover the bowl with a wet towel. Let it rest for 40 to 60 minutes hour in the oven at 50 degrees, with the door of the oven slightly open (you can put a stick between door and oven).

4. Now comes the hard part! Divide the dough in two pieces and roll them, so you get strings which are about 3 to 5 centimetres thick. Lay one on top of the other so you get a cross. Now you always cross the two ends that belong to the same strings. It can be confusing, but you will learn it with time. Anyway, there are different way of braiding, so you can also do it as you would do it with hair: by using three strings.







5. Paint the 'Zopf' with one yellow of an egg and bake it in the oven at 200 degrees for 30 to 45 minutes, depending on how much done you want it.


Enjoy your meal!