Low Fat Traditional Swiss Zopf Bread
Discover the lighter side of traditional Swiss baking with this recipe for Low Fat Traditional Swiss Zopf Bread. This delightful braided loaf captures the essence of Switzerland’s beloved Zopf bread while using low-fat milk and egg whites to reduce the fat content without compromising on its signature fluffy texture and subtle sweetness. Crafted with a mix of all-purpose flour, active dry yeast, and a touch of canola oil, this dough is kneaded to perfection and braided into its iconic shape before being brushed with a golden egg wash for that irresistible shine. Perfect for breakfast, brunch, or a midday snack, enjoy it freshly baked or toasted with your favorite spreads. This easy-to-follow recipe is a wholesome way to indulge in a classic Swiss staple made healthier, bringing international flavors to your table in just a few simple steps.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Active dry yeast
- 250 milliliters Low-fat milk
- 2 large Egg white
- 20 grams Sugar
- 10 grams Salt
- 20 milliliters Canola oil
- 1 large Egg yolk
- 10 milliliters Water
Instructions
In a small bowl, combine the active dry yeast with 100 milliliters of lukewarm low-fat milk and 10 grams of sugar. Stir, and let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the all-purpose flour, remaining sugar, and salt. Mix well to distribute the ingredients evenly.
Whisk together the egg whites, the rest of the low-fat milk, and canola oil in a separate bowl. Pour the wet mixture and the frothy yeast mixture into the dry ingredients.
Knead the dough by hand or using a stand mixer with a dough hook for about 8-10 minutes until the dough is smooth and elastic. If the dough is sticky, sprinkle a little extra flour as needed, but avoid adding too much to keep it soft.
Shape the dough into a ball, place it in a lightly greased bowl, and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for about 60-90 minutes, or until it has doubled in size.
Once the dough has risen, punch it down to release excess air. Divide the dough into three equal portions, and roll each piece into a long rope, approximately 35-40 cm (14-16 inches) in length.
Braid the three ropes together to create the traditional Zopf shape. Tuck the ends underneath to secure the braid, and place it on a baking sheet lined with parchment paper.
Cover the braided loaf with a towel and allow it to rise again for about 30 minutes.
Preheat your oven to 190°C (375°F). Meanwhile, whisk the egg yolk with 10 milliliters of water to create an egg wash. Brush the egg wash evenly over the surface of the braided dough for a golden, glossy finish.
Bake the bread in the preheated oven for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing. Serve slices fresh or toasted with your favorite topping.
Nutrition Facts
Calories |
2315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 4190 mg | 182% | |
| Total Carbohydrate | 419.0 g | 152% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 33.5 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 411 mg | 32% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 864 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
