Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, zopf - swiss sunday bread. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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!
Zopf - Swiss Sunday bread is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Zopf - Swiss Sunday bread is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook zopf - swiss sunday bread using 6 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Zopf - Swiss Sunday bread:
- Get 500 grams strong white flour
- Make ready 1 tsp salt
- Make ready 75 grams unsalted butter, softened
- Make ready 7 grams instant yeast
- Take 250 ml milk, lukewarm
- Make ready 1 egg
On Sundays they love to eat the Butter-Zopf, a soft bread similar to the Challah, the Jewish bread. It is a traditional Sunday bread and it's said it's origin is coming from a custom whereby widows cut off their braided hair and buried them with their husbands. (Züpfe, Stritzel, Butterzopf, Tresse, Treccia) Zopf is a traditional Swiss bread consisting of flour, butter, yeast, milk, and eggs. It is characterized by its soft texture and braided appearance, similar to the Jewish bread challah. Traditionally, zopf is prepared during the weekend and consumed on Sundays, usually with butter and fruit jams.
Steps to make Zopf - Swiss Sunday bread:
- Put the flour into a large bowl and add the salt to one side of the flour, the yeast on the opposite side, and the butter (chopped into chunks) into the middle.
- Pour in three quarters of your warm milk into the flour and work it into a rough dough, adding the rest of the milk as needed. Make sure you work the butter through the dough.
- Tip your rough dough onto a clean surface and knead for 8-10 minutes, until the dough has formed a smooth skin and is pliable enough that you can stretch it out thinly enough to see light through it without the dough tearing (the window pane effect)
- Rinse out your original bowl and then lightly oil the inside of the bowl and put your dough inside to rise. Place a damp cloth over the bowl to stop a skin from forming on the dough.
- Once the dough has risen to double the original size (this will take at least an hour) divide your dough in half and then roll into two long strands. Cross the strands over each other to make a + shape, then braid the dough by folding each strand over. e.g. If your North/South strand is the base, fold the ends over so South now points North and vice versa, then do the same for your East/West strand. As you do this, the braid will form and you can eventually tuck the ends together.
- Put your braided loaf onto a lined baking tray and place inside a plastic bag to prove for another hour. Meanwhile, remember to preheat your oven to 200° Celsius
- When the dough has doubled in size, crack your egg into a small bowl or mug, lightly whisk and then brush over the outside of the bread.
- Bake at 200° for ~ 30 minutes or until the crust is a deep golden brown. The egg will make it brown more quickly, so I don't use the top element in the oven when baking this bread. Cool the bread on a wire rack, and then enjoy!
It is characterized by its soft texture and braided appearance, similar to the Jewish bread challah. Traditionally, zopf is prepared during the weekend and consumed on Sundays, usually with butter and fruit jams. Easily Switzerland's most famous bread, Zopf is enjoyed in all regions of the country, particularly the Emmental, where butter is treasured and added to the bread with abandon, and the braids are often giant and sold by the metre. Good Zopf has a shiny, crisp exterior and an interior that manages to be both fluffy and chewy. In a small bowl, mix egg white and water and brush the bread with this mixture.
So that’s going to wrap it up for this exceptional food zopf - swiss sunday bread recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
