Zopf

Name: Zopf
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 35 min
Yield: 1 loaf
Ingredients: 1 (.25 ounce) package active dry yeast; 1 ⅓ cups warm milk; 1 egg yolk; 2 tablespoons butter, softened; 3 ½ cups bread flour; 1 egg white; 1 tablespoon water

Rating: 4.05 stars

41 Ratings
35 Reviews
15 Photos

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!

By Victoria Marler

Recipe Summary

prep:

10 mins

cook:

25 mins

additional:

1 hr

total:

1 hr 35 mins

Servings:

Yield:

1 loaf

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

1 (.25 ounce) package active dry yeast
1 ⅓ cups warm milk
1 egg yolk
2 tablespoons butter, softened
3 ½ cups bread flour
1 egg white
1 tablespoon water

Directions

Step 1

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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Step 2

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).
Step 3

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

Per Serving:

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

Reviews (35)

Most helpful positive review

Mooneybeams

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

Helpful

(33)

Most helpful critical review

BakingBot

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

Helpful

(12)

41 Ratings

5 star values: 19
4 star values: 11
3 star values: 6
2 star values: 4
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Mooneybeams

01/28/2009

Helpful

(33)

BUSINGER

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

Helpful

(27)

Stewart Shearer

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

Helpful

(21)

BakingBot

02/08/2008

Helpful

(12)

Severine

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

Helpful

(12)

DONNA

01/07/2004

great recipie highly recommend. old world style texture and flavor Read More

Helpful

(10)

EFONSY

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

Helpful

(8)

Sunny

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

Helpful

(8)

LMcRoy

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

Helpful

(7)

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Nutritional Information

Zopf

Servings Per Recipe: 12
Calories: 38

% Daily Value *

protein: 3 %

carbohydrates: 1 %

exchange other carbs:

dietary fiber: 1 %

sugars:

fat: 4 %

saturated fat: 9 %

cholesterol: 8 %

vitamin a iu: 3 %

niacin equivalents: 4 %

vitamin b6: 2 %

vitamin c:

folate: 4 %

calcium: 4 %

iron: 1 %

magnesium: 1 %

potassium: 2 %

sodium: 1 %

thiamin: 3 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Zopf

1 of 35

All Reviews

Mooneybeams

01/28/2009

Helpful

(33)

BUSINGER

01/07/2004

Helpful

(27)

Stewart Shearer

06/29/2008

Helpful

(21)

BakingBot

02/08/2008

Helpful

(12)

Severine

09/25/2006

Helpful

(12)

DONNA

01/07/2004

great recipie highly recommend. old world style texture and flavor

Helpful

(10)

EFONSY

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.

Helpful

(8)

Sunny

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.

Helpful

(8)

LMcRoy