Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, zopf - swiss sunday bread. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Zopf - Swiss Sunday bread is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Zopf - Swiss Sunday bread is something which I’ve loved my entire life. They are nice and they look wonderful.
Put the flour into a large bowl and add the salt to one side of the flour, the yeast on the opposite side, and the butter (chopped into chunks) into the middle. Zopf is the favorite bread of my younger son, so he was very supportive of this idea. He promised his friends in school to bring an entire loaf for lunch It seems to me that adding eggs makes Zopf heavier and gives it the crumb structure I like.
To begin with this recipe, we have to first prepare a few components. You can cook zopf - swiss sunday bread using 6 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Zopf - Swiss Sunday bread:
- Make ready 500 grams strong white flour
- Prepare 1 tsp salt
- Prepare 75 grams unsalted butter, softened
- Prepare 7 grams instant yeast
- Make ready 250 ml milk, lukewarm
- Make ready 1 egg
If I do bake, I make sure to double the ingredients to make two loaves, one to eat and one to freeze. It is a soft bread, made with milk as well as butter and egg, similar to a French brioche or the traditional Challah bread. You could use this recipe to make cinnamon rolls or Kanelbulle as they are called in Sweden. When it comes to shaping, the variations are endless, especially if you involve children.
Instructions to make Zopf - Swiss Sunday bread:
- Put the flour into a large bowl and add the salt to one side of the flour, the yeast on the opposite side, and the butter (chopped into chunks) into the middle.
- Pour in three quarters of your warm milk into the flour and work it into a rough dough, adding the rest of the milk as needed. Make sure you work the butter through the dough.
- Tip your rough dough onto a clean surface and 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 (the window pane effect)
- 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 bowl to stop a skin from forming on the dough.
- Once the dough has risen to double the original size (this will take at least an hour) divide your dough in half and then roll into two long strands. Cross the strands over each other to make a + shape, then braid the dough by folding each strand over. e.g. If your North/South strand is the base, fold the ends over so South now points North and vice versa, then do the same for your East/West strand. As you do this, the braid will form and you can eventually tuck the ends together.
- Put your braided loaf onto a lined baking tray and place inside a plastic bag to prove for another hour. Meanwhile, remember to preheat your oven to 200° Celsius
- When the dough has doubled in size, crack your egg into a small bowl or mug, lightly whisk and then brush over the outside of the bread.
- Bake at 200° for ~ 30 minutes or until the crust is a deep golden brown. The egg will make it brown more quickly, so I don't use the top element in the oven when baking this bread. Cool the bread on a wire rack, and then enjoy!
Zopf bread is a delicacy in Switzerland. There is a beautiful rhythm So at the end of the week, knowing that bakeries are closed on Sunday, you have to "stock up." But you want a bread that can handle sticking around. Swiss Sunday Zopf: The Swiss love good bread and they are excellent bakers. On Sundays they love to eat the Butter-Zopf, a soft bread similar to the Challah, the Jewish bread. Just as each culture seems to have its everyday bread, each also seems to have its "weekend" bread: bread made with more expensive ingredients, bread a step up the richness ladder from the typical flour/water/yeast/salt loaf.
So that’s going to wrap this up with this exceptional food zopf - swiss sunday bread recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
