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Zopf
Braided Bread; aka Barner Zupfe
1 tsp. honey
1 C lukewarm milk
4 TBS butter, melted
1 TBS active dry yeast
3-3/4 C bread flour
1 tsp. salt
1 egg, beaten
1 egg yolk, beaten (for glazing)
In a bowl, combine honey, lukewarm milk and melted butter. Stir in yeast; allow to stand for about fifteen minutes. In a large bowl, combine bread flour and salt. Make a well in the center; add beaten egg and the yeast mixture. Mix well with hands. Transfer the dough to a flat, floured work surface; knead until smooth and elastic. Place dough in a clean bowl; cover with plastic wrap. Allow to stand for about two hours, or until dough has doubled in size. Punch down dough; divide into three equal portions. Roll each portion into long, thin ropes. Lay ropes side by side on a flat surface. Bring one of the rope ends together; braid by bringing right end across center rope, right rope to the center and the center rope to the right. Place the left rope to the center. Repeat process until dough resembles a braid. Tuck ends of dough underneath the braid. Place braid on a liberally greased baking sheet; cover loosely with a kitchen towel. Allow braid to sit for about thirty minutes, or until dough has risen. Preheat oven 375-degrees F. Brush braid with beaten egg yolk. F. Bake for thirty to forty-five minutes or until golden. Allow bread to cool before slicing and serving.
Suggestion: Serve with favorite jam preserves or a bowl of soup.
*Zopf image (C) Smerdis (2007). Image released into the public domain by author and copyright holder.
Similar recipe: Challah (Jewish Braided Bread).
Related Link:
Food Fare Culinary Collection: Swiss Chuchicha
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