Traditional Swiss Zopf Bread
Indulge in the buttery, golden perfection of **Traditional Swiss Zopf Bread**, a classic braided loaf that's as beautiful as it is delicious. Crafted with simple pantry staples like all-purpose flour, milk, and butter, this Swiss specialty gets its signature softness from slow kneading and two gentle rises. The iconic three-strand braid creates a stunning centerpiece for your table, while a glossy egg wash ensures a golden crust. Perfect for breakfast spreads or paired with savory and sweet toppings, this homemade Zopf bread is sure to impress with its fluffy texture and rich, slightly sweet flavor. Whether you're a seasoned baker or new to bread-making, this recipe offers step-by-step guidance for achieving bakery-level results right in your kitchen. *Keywords: Swiss Zopf Bread, braided loaf, homemade bread, traditional Swiss recipe, golden crust, soft bread recipe.*
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Recipe Information
Ingredients
- 500 g all-purpose flour
- 300 ml milk
- 60 g butter
- 10 g active dry yeast
- 1 tbsp sugar
- 2 tsp salt
- 1 egg
- 1 egg yolk
- 1 tbsp water
Instructions
In a small saucepan, heat milk until warm but not hot (about 40°C/104°F). Remove from heat and pour it into a large mixing bowl.
Add sugar and yeast to the warm milk. Stir gently and allow to sit for about 5-10 minutes until the mixture becomes foamy.
Melt the butter in a separate small pan or microwave, then add it to the bowl with the milk-yeast mixture.
Add salt, an egg, and about half of the flour to the wet ingredients. Mix with a wooden spoon or dough hook until combined.
Gradually add the remaining flour while continuing to stir or mix on low speed until a dough begins to form.
Knead the dough on a lightly floured surface for about 10-15 minutes, or until it is smooth and elastic. Alternatively, use a mixer with a dough hook on medium speed for about 8-10 minutes.
Place the dough into a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for about 1.5 to 2 hours, or until it has doubled in size.
Once risen, punch down the dough to release the air and divide it into three equal portions.
Roll each portion into a long rope, about 35-40 cm (14-16 inches) in length. Place the three ropes side by side on a parchment-lined baking sheet.
Start braiding the ropes from the center, tucking the ends under to form a neat braid. Ensure the braid is firm but not too tight, allowing room for further rising.
Cover the braided loaf with a damp towel and let it rise again for about 30-45 minutes.
Preheat your oven to 200°C (390°F).
In a small bowl, whisk together the egg yolk and a tablespoon of water to create an egg wash.
Brush the entire surface of the braided loaf with the egg wash to give it a golden, glossy finish after baking.
Bake in the middle of the preheated oven for about 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and allow it to cool on a wire rack before slicing.
Nutrition Facts
Calories |
2650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 5275 mg | 229% | |
| Total Carbohydrate | 414.0 g | 151% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 29.8 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 516 mg | 40% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 1316 mg | 28% | |
*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.
