Zopfe or Swiss braided bread for World Bread Day
Recipe type: Breakfast
Cuisine: Swiss
Cook time: 
Total time: 
Serves: 1 loaf
 
Zopf is a Swiss braided bread enriched with sweet butter and creamy milk, baked to a shiny golden loaf and is part of annual Thanksgiving meal.
Ingredients
  • Active dry yeast : 1 tsp or one envelope
  • Milk : ¾ cup milk
  • Bread flour : 1½ cup
  • Salt : ½ tsp
  • Unsalted butter : 2 tbsp (softened)
  • Sugar : 1 tsp
  • Egg glaze made with 1 egg yolk and 1 tbsp milk
Instructions
  1. Sprinkle the yeast into ¼ cup warm milk in a bowl.
  2. Leave for 5 minutes ; stir to dissolve.
  3. Add the sugar in the yeast mixture.
  4. Put the flour in a large bowl. Make a well in the center and pour in the dissolved yeast.
  5. Use a wooden spoon to draw enough flour into the dissolved yeast to form a soft paste.
  6. Cover the bowl with a dish towel, then let "sponge" until frothy and risen about 20 minutes.
  7. Pour half of the remaining milk into the flour well.
  8. Mix in the flour, salt and butter. Stir in the reserved milk as needed to form a soft and moist dough.
  9. Turn the dough out onto a lightly floured work surface.
  10. Knead the dough until smooth, shiny and elastic about 10 minutes.
  11. Put the dough in a clean bowl and cover with a dish towel.
  12. Let it rise until doubled in size, about 1½ - 2 hours.
  13. Punch down, then let it rest for another 10 minutes.
  14. Divide the dough into three pieces.
  15. With lightly flour dusted hands, roll out each piece to form a 16 in long rope and make a braided loaf.
  16. Place on a buttered baking sheet and cover with a dish towel.
  17. Proof until doubled in size, about 35 - 40 minutes.
  18. Brush the top of the loaf with the egg glaze.
  19. Bake in the preheated oven 350 F for 40 minutes, until golden brown and hollow sounding when tapped underneath.
  20. Cool on a wire rack before serving.
Notes
Prep time - 20 minute(s) sponge method + Rising 2 hours + proofing 40 minutes

The dough may take more time to rise, as it has salt and shortening in it.

If using salted butter then do not use salt in the recipe. More salt will hinder the dough rise.
Recipe by saffronstreaks at https://saffronstreaks.com/recipes/zopfe-or-swiss-braided-bread-for-world-bread-day/