Zopf: Swiss Sunday BreadPatti - 26. Februar 2018
For every Sunday breakfast, Swiss housewives make a special braided bread called "Zopf" (pronounced "tsopf", and means braid). You can buy it in the stores, but I choose not to spend the $2.50 for a small loaf every week. I have tried multiple recipes, and it has taken me two years to get the hang of consistently making it well. This recipe comes from the back of the package of Zopf flour that I used for a while, though I have since switched to regular flour.
Disclaimer: This is entirely my own amateur method of bread making. My mother in law makes it so much better than I do, but I have not had the chance to learn from her yet. If I do get the chance, I will probably have to post an update!
Zopf recipe in metric:
- 500 g flour
- 300 ml milk
- 55 g soft butter
- 7 g or one package yeast (or 2 tsps)
- 5 g or 1 tsp sugar
- 5 g or 1 tsp salt
Zopf recipe in American measurements:
- 3 ½ cups flour
- 1 ¼ cups milk
- 3 ½ Tbsps soft butter
- 2 tsps or one package yeast
- 1 tsp sugar
- 1 tsp salt
Basic instructions:
- Warm the milk while measuring the dry ingredients together.
- Add the milk and butter to the dry ingredients. Mix until the dough comes together, then knead until smooth. Let rise for 1 hour.
- Form the dough into a braid (see explanation below). Let rise at least half an hour.
- Brush dough with egg yolk or sunflower oil. Bake for 40-50 minutes.
- Slice and serve with butter and honey.
My explanation:
I typically make this recipe in metric and use my kitchen scale to measure ingredients.
I start by warming up the milk in the microwave. If, like usual, I forget to set the butter out to soften, I stick it right in with the milk.
While the milk is heating, I measure all of the dry ingredients into a large bowl. In Europe, a teaspoon is literally a spoon that you use to stir your tea. I haven't bothered to figure out the exact amount difference yet, but I think the American tsp might hold a little more.
I don’t have a stand mixer, so I use my little hand mixer with the dough hooks. It is just strong enough to mix this much dough – anything bigger and it would probably overheat. I add my milk with the partially-melted butter and mix on low until the dough comes together. Switch to medium high and count to 60. I usually pull it out and knead it a few more times by hand just to make sure the texture is right.
Cover (I prefer plastic wrap) and place in a warm place to rise for an hour. On this day I tried out the window ledge above the radiator – it worked super well! Setting the bowl right over the radiator would have been too warm, but even this mesh curtain held the heat in the corner well.
When an hour is past, it is time to braid. I use a two-strand method, and took pictures of every stage for those who, like me, need help the first time around, but there is no right way to do it. You can simply twist two strands together, do a normal three-strand braid, or do a four-strand braid.
For my method: start by splitting your dough in half equally and rolling each half into strands about an inch and a half thick and about 18 inches long. (My hand is there for reference.)
Lay the strands in a cross, then cross one strand over the other. Rotate so that it looks like a person doing a happy dance.
Take the top right strand and flip it under, then take the top left strand and flip it over, then cross the two middle strands (with the right on top).
Once again, flip the top right under, the top left over, and cross the middle strands with the right on top.
At this point I had used all of my dough, but if you have more, repeat the pattern. Fold the ends under and pinch them to secure the shape. Cover again and let sit for at least half an hour.
Preheat the oven to 180 °C (350 °F). Before baking, brush the top with either sunflower oil or egg yolk. I prefer egg yolk because I like the color and texture better. Bake 40-50 minutes.
Zopf is usually eaten with butter and honey. I think the slices look like clouds, and the really good loaves taste just as light and fluffy!
