Zopf (Swiss Bread)
Zopf is a traditional Swiss bread that’s characterized by its rich, slightly sweet flavor and braided appearance. Zopf is commonly served with butter, jam, or cheese, making it a delightful addition to breakfast or brunch tables.
what is zopf bread?
Zopf bread is a traditional Swiss bread known for its distinctive braided shape and soft, slightly sweet texture. Typically made with white flour, yeast, milk, butter, and eggs, Zopf is often enjoyed on Sundays in Switzerland and is commonly served with breakfast or as a side to meals. Its name is derived from the German word “Zopf,” meaning “braid,” reflecting its iconic appearance. There is also slight variation in form. In the Bern area it tends to be broad and slightly square, whereas central Switzerland prefers it wide and flat, and eastern Switzerland long and narrow.
The origin of zopf bread:
Zopf bread, a traditional Swiss bread, has its roots in the 19th century, although similar plaited bread can be traced back to prehistoric times across various cultures. The word “Zopf” means “braid” in Swiss German, reflecting its distinctive braided shape. Traditionally enjoyed on Sundays and during special occasions. The practice of baking and sharing Zopf has evolved over time, symbolizing community and family gatherings in Swiss culture, making it a beloved staple in Swiss households.
what are the ingredients for zopf?
-
500 g of flour
-
1 tablespoon of salt
-
1 egg
-
1 /2 tablespoon of sugar
-
10 g yeast
-
80 g butter
-
300g milk
-
Brush 1 egg
how to make zopf?
STEP1:Prepare the Zopf dough
In a bowl of the stand mixer add all the dough ingredients and knead for about 5-6 minutes until smooth and elastic. ( You can transfer the dough to a floured surface and knead it with your hands for 10 minutes).
STEP2: Proof the dough
First Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
STEP3: Divide the dough
After the dough has risen, punch it down to release air. Divide the dough into 2 equal pieces. Roll each piece into a long strand, about 30 cm (12 inches) in length.
Step4: Shape the Dough
Place both crosswise on the work surface.
Place the dough end of the roll below from the top right to the bottom left. Put the opposite end of the dough from bottom left to top right.
Repeat these two processes until the strands are knotted.
Lightly press the ends together and place them under the braid.
***See the photos below
Step5: Second Rise
Place the braided dough on a lined baking tray.
Brush the zopf bread with the egg wash. In this zopf bread recipe, we use double egg wash to give our bread that beautiful shine and golden color.
Cover the tray with a plastic film and let the challah bread rest and proof for 60- 90 minutes.
Step6: Baking Zopf Bread
While the dough is rising, preheat your oven to 190°C (375°F).
Egg Wash: brush it again over the surface of the risen dough for a shiny crust.
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
pro tips for making zopf bread:
- Ensure your yeast is active by proofing it in warm milk or water with a little sugar before mixing.
- First Rise: Allow the dough to rise in a warm place until it doubles in size, typically 1–2 hours. Cover it with a damp cloth or plastic wrap to prevent it from drying out.
- Egg Wash: For a shiny, golden crust, brush the loaf with a mixture of beaten egg and a splash of milk just before baking. This gives the bread its beautiful golden hue and a lovely sheen.
- Second Rise: Place your braided loaf on a lined baking sheet or in a loaf pan, cover it again, and let it rise for another 30–45 minutes until doubled. This step is crucial for achieving a light texture.
- Cooling: Let the bread cool completely on a wire rack—it helps keep the crust crisp. Avoid cutting into it while it’s still warm, as it finishes cooking and the texture sets during cooling.
- Storage: To maintain freshness, wrap the Zopf in a clean cloth or store it in a bread box. It freezes well, so you can slice and freeze portions for later use.
frequently asked questions
Here are some frequently asked questions about making Zopf bread, along with detailed answers:
What kind of flour is best for Zopf?
Strong white bread flour is ideal due to its higher gluten content, which helps the bread achieve a light and airy texture. You can also mix in some all-purpose flour, but the bread may be less chewy.
How do I know if my yeast is active?
To check if your yeast is alive, dissolve a teaspoon of sugar in warm water, then sprinkle the yeast on top. Let it sit for about 5-10 minutes; it should become foamy and bubble up. If it doesn’t, your yeast may be expired.
What is the best way to shape the zopf dough?
After allowing the dough to rise until doubled, punch it down and divide it into equal pieces. Roll each piece into long ropes (about 1-1.5 inches thick) and braid them tightly, tucking the ends under for a clean finish.
How long should I let the dough rise?
Let the dough rise in a warm place, covered with a damp cloth, for about 1-2 hours until it has doubled in size. The actual time may vary based on room-temperature.
What can I use for an egg wash?
An egg wash can be made using a beaten egg mixed with a tablespoon of water or milk. Brush it over the shaped bread before baking for a shiny, golden crust.
What temperature should I bake Zopf bread?
Bake Zopf bread in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Can I make Zopf bread in advance?
Yes, you can prepare the dough in advance. After the first rise, shape it, then cover and refrigerate for up to 24 hours. Let it come to room temperature and rise before baking.
How should I store Zopf bread?
Store cooled Zopf bread in a bread box or wrapped in a cloth to maintain its soft texture. For longer storage, slice and freeze it; thaw before enjoying.
Can I add ingredients or flavors?
Absolutely! You can add ingredients like herbs, seeds, or even chocolate chips to customize your Zopf.
These tips will help ensure your Zopf bread turns out beautifully every time!
Zopf (Swiss Bread)
Course: Bread, RecipesCuisine: SwitzerlandDifficulty: Medium2
servings45
minutes25
minutes320
kcal3
hours20
minutes1
hour10
minutesIngredients
500 g of flour
1 tablespoon of salt
1 /2 tablespoon of sugar
10 g yeast
80 g butter
300g milk
Brush 1 egg
Directions
- STEP1:Prepare the dough
- In a bowl of the stand mixer add all the dough ingredients and knead for about 5-6 minutes until smooth and elastic. ( You can transfer the dough to a floured surface and knead it with your hands for 10 minutes).
- STEP2: Proof the dough
- First Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- STEP3: Divide the dough
- After the dough has risen, punch it down to release air. Divide the dough into 2 equal pieces. Roll each piece into a long strand, about 30 cm (12 inches) in length.
- Step4: Shape the Dough
- Place both crosswise on the work surface.
- Place the dough end of the roll below from the top right to the bottom left. Put the opposite end of the dough from bottom left to top right.
- Repeat these two processes until the strands are knotted.
- Lightly press the ends together and place them under the braid.
***See the photos in the blog post - Step5: Second Rise
- Place the braided dough on a lined baking tray.
- Brush the zopf bread with the egg wash. In this zopf bread recipe, we use double egg wash to give our bread that beautiful shine and golden color.
- Cover the tray with a plastic film and let the challah bread rest and proof for 60- 90 minutes.
- Step6: Baking
- While the dough is rising, preheat your oven to 190°C (375°F).
- Egg Wash: brush it again over the surface of the risen dough for a shiny crust.
- Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
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