Sunday, November 7, 2010

Zopf - Swiss Sundays Bread

Zopf is a type of rich bread made from white flour, milk, egg, butter, sugar and yeast, comes from Switzerland.
I know the best zopf maker in NZ, she told me about Zopf!!
The dough is brushed with egg yolk before baking, it becomes golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings.

Zopf is rich taste like Brioche. It contains lots of butter, so be cereful for over baking. Bake at 180c. It is easy to be golden to over brown!!

Cut into the slices, have some for breakfast or branch!!

Zopf (make 2)

500g High grade flour
230ml Milk (lukewarm)
1 Tea spoon of instant Yeast
50g Sugar
70g Butter (softened)
1&1/2 Eggs
1/2 Tea spoon of Salt

Egg wash
1/2 Egg
1 Table spoon of Milk

1. In a bowl, dissolve yeast in lukewarm milk.
2. In another large bowl, Flour, Sugar, salt, egg and mixture of milk, stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Add softened butter into the dough, knead it untill smooth and elastic, about 10 minutes.(Add more flour if it is too sticky.)
3. Put the dough into a bowl with cover, place it warm place (35℃) till it becomes double size, 1-1.5hour.
4. Pour the dough onto the floured counter, then deflate it, knead it briefly, divide it to 6 pieces.Roll each into a 40cm long  Set the dough with cover for 20minutes.
5.  Shape into plait.

Roll back the edge of  the dough . 
6. Set the dough onto warm place for 30minutes. Meanwhile, preheat the oven at 180c.

7. In a small bowl, mix 1/2 egg and milk together , make the egg wash. Brush it on the dough.
8. Bake it at 180c for 20-25 minutes.

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