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Zopf

A traditional Swiss braided bread with a rich, buttery interior and a glossy golden crust.

55 minMediumServes 8340 cal/serving

SwissBreakfastOvenVegetarianHalal-friendlyNut-FreeSoy-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

  • 5 cups bread flour
  • 2.5 tsp active dry yeast
  • 2 tsp granulated sugar
  • 2 tsp fine salt
  • 1.5 cups whole milk, warmed
  • 8 tbsp unsalted butter, softened
  • 1 egg, beaten

Instructions

  1. 1

    In a large bowl, whisk 5 cups bread flour, 2.5 tsp active dry yeast, 2 tsp granulated sugar, and 2 tsp fine salt together.

  2. 2

    Pour in 1.5 cups warmed whole milk and add 8 tbsp softened unsalted butter, then knead until a smooth dough forms, about 10 minutes.

  3. 3

    Cover the dough and let it rise in a warm spot for 1 hour until doubled in size.

  4. 4

    Divide the dough into two long strands and cross them into a classic braid.

  5. 5

    Place on a baking sheet, brush with 1 beaten egg, and rest for 20 minutes.

  6. 6

    Brush again with 1 beaten egg and bake at 390 degrees F for 30 minutes until golden brown.

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Questions

What oven temperature does Zopf need?

For Zopf, the oven is set to 390 F (about 200 C) in step 6. The longest stretch at that heat is 30 minutes, in step 6.

What should Zopf look like when it is ready?

Go by the cues in the method rather than the clock. Step 6: cook until golden brown.

Is there a substitute for bread flour in Zopf?

The entry for Zopf calls for 5 cups bread flour. In its place: All-purpose flour works. The crumb will be a little softer and less chewy.

Can I make Zopf gluten-free?

Yes. The gluten in Zopf is 5 cups bread flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How many calories are in Zopf?

One serving (the recipe makes 8) is about 340 calories, with 9 g protein, 48 g carbohydrate and 12 g fat, plus 2 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

Can I start Zopf the day before?

Yes. Step 3 is a built-in pause of 1 hour: "Cover the dough and let it rise in a warm spot for 1 hour until doubled in size." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

Serve it with

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