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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 38 calsOriginal recipe yields 12 servings (1 loaf)
- Adjust
- US
- Metric
Directions
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Prep
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- 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.
Nutrition Facts
Per Serving: 38 calories; 2.8 g fat; 1.6 g carbohydrates; 1.7 g protein; 24 mg cholesterol; 30 mg sodium. Full nutrition
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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.