This recipe is best served for Sunday Breakfast. Put the flour into a large bowl, add salt to one side of the flour, the dried yeast on the opposite side, and the butter (chopped into chunks) into the middle.
Pour in the three quarters of your warm milk into the flour and work it into a rough dough, adding the rest of milk as needed. Make sure you work the butter through the dough. Tip your rough dough onto a clean surface, knead for 8-10 minutes, until the dough has formed a smooth skin and is pliable enough that you can stretch it out thinly enough to see light through it without the dough tearing. Rinse out your original bowl and then lightly oil the inside of the bowl, and put your dough inside to rise. Place a damp cloth over the top, from forming a skin on the dough. Once the dough has risen to double the original size (this will take at least an hour) divide dough in halves or in threes and roll into two or three long strands, then braid the dough by cross the strands over each other to make a shape, folding each strand over, and you can eventually tuck the ends together. Put your braided loaf onto a lined baking tray and place or cover with a plastic bag to prove for another hour.
When the braided loaf has doubled in size, beat the egg in a small bowl and brush over the top of the loaf. Meanwhile, preheat oven on 200c and bake for half an hour (30 minutes) or until the crust is golden brown. Leave it to cool on a wire rack. Enjoy. I have serve it with peanut butter, strawberry jam and orange marmalade --)
Serving
Suggestions
At breakfast, tea time or any meal
Originally Submitted
10/5/2014
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