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!

Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
12
Yield:
1 loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

38 calories; protein 1.7g 3% DV; carbohydrates 1.6g 1% DV; fat 2.8g 4% DV; cholesterol 24.3mg 8% DV; sodium 30.4mg 1% DV. Full Nutrition
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Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/28/2009
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 doesn'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! Read More
(33)

Most helpful critical review

Rating: 3 stars
02/08/2008
Texture: amazing- soft toasts very well dough easy to braid and work with. Taste: very very bland. This would be good to dip into flavored olive oil or toast with honey or jam. But as a bread itself the taste is lacking and flavorless. Process: I used my bread machine putting in the milk egg & butter followed by flour and yeast. I rose once in my machine. Then I took it out braided it and left it out for about 45 minutes (covered with a wet cloth) to rise (and it rose a lot so I recommend a second rise). cooked about 20 minutes. Very light bread.- (If) Next-time alterations: add 3/4 teaspoon salt (a must) 1 tsp sugar. Read More
(12)
41 Ratings
  • 5 star values: 19
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1
Rating: 4 stars
01/28/2009
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 doesn'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! Read More
(33)
Rating: 5 stars
01/07/2004
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 isn't as rich as it's supposed to be. Read More
(27)
Rating: 4 stars
06/29/2008
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; Just using All Purpose flour results in a bread that is too much like normal white bread. Read More
(21)
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Rating: 3 stars
02/08/2008
Texture: amazing- soft toasts very well dough easy to braid and work with. Taste: very very bland. This would be good to dip into flavored olive oil or toast with honey or jam. But as a bread itself the taste is lacking and flavorless. Process: I used my bread machine putting in the milk egg & butter followed by flour and yeast. I rose once in my machine. Then I took it out braided it and left it out for about 45 minutes (covered with a wet cloth) to rise (and it rose a lot so I recommend a second rise). cooked about 20 minutes. Very light bread.- (If) Next-time alterations: add 3/4 teaspoon salt (a must) 1 tsp sugar. Read More
(12)
Rating: 5 stars
09/25/2006
I am so happy!! Ive been born and raised in Switzerland and moved to the USA after ive gotten married to my american husband. I am very happy here but i sure missed my Zopf. Now I am able to bake it for my American family... I've got even my father in law hooked with that bread... Thank you soooooooooooo much Read More
(12)
Rating: 5 stars
01/07/2004
great recipie highly recommend. old world style texture and flavor Read More
(10)
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Rating: 5 stars
05/25/2004
Delicious! Be sure to use whole milk so it has its nice creamy taste! It's great with a soup and its very addicting - disappears quickly. Read More
(8)
Rating: 5 stars
10/02/2008
Absolutely delicious! Mine turned out perfectly and looked beautiful. I would definitely brush over with butter and not egg/water mixture though. Also it needed a little salt. Read More
(8)
Rating: 1 stars
05/25/2003
This bread would have been very good if it had salt in the ingredients. It cooked for only 16 minutes before turning brown and was not cooked all the way through. It did look good and had good texture but was very bland. Read More
(7)
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