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My review
Zopf
Victoria Marler
"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!"
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Ingredients
1 h 35 m servings 38Original recipe yields 12 servings (1 loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 3137 Ratings
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Most helpful positive review
11/4/2008
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. Th...
Most helpful critical review
2/8/2008
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 b...
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11/4/2008
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. Th...
7/8/2001
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 t...
6/29/2008
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 b...
2/8/2008
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 b...
9/25/2006
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 bak...
10/2/2008
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.
5/24/2004
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.
4/3/2003
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...