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ottawafoodies.com_static_img_forumpost_769.jpgFresh Foodie writes: I have an awesome recipe for authentic Swiss “Zopf” which is supposed to be braided (I included a zopf photo as evidence). Not being an experienced braider, I always just form it into stupid looking shapes instead of doing it properly. It’s an incredibly delicious breakfast bread; if you’d like to give it a shot sometime, here’s the recipe:



  • 500 g White flour
  • 1 tb Salt
  • 1/2 c Water, tepid
  • 1 ts Sugar
  • 1 tb Dry yeast (rounded)
  • 1 Egg
  • 600 ml Milk
  • 150 g Softened unsalted butter
  • 500 g White flour
  • 1 Egg yolk
  • 1/2 ts Milk


  1. Mix water, sugar, and yeast. Allow to stand 5 minutes.
  2. Put white flour in large bowl, and add salt.
  3. Add yeast mixture, egg, milk, and butter to flour.
  4. Mix with beater for 5 minutes, gradually adding more white flour.
  5. Knead, punch and throw around 100 times.
  6. Put back in bowl, sprinkle with flour, and cover with a damp cloth.
  7. Let rise in warm place for 1.5-2 hours (longer if cold place).
  8. Knead, punch and throw a bit more.
  9. Cut into pieces and make desired fancy-bread shapes.
  10. Place on a lightly greased baking sheet, cut ribs, then let rise in warmth for 20 minutes. Allow to cool.
  11. Preheat oven to 425°F, paint with egg yolk mixed with 1/2 tsp milk.
  12. Put in oven, immediately lowering heat to 350°F. Bake for 30-60 minutes, depending on size.

Best served with butter and strawberry freezer jam or honey.
Source: Ruth Warburton (Mom)

recipes/zopf.txt · Last modified: 2007/02/10 07:15 by Fresh Foodie
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