Zopf (Braided Bread)

Zopf

Each loaf of Zopf is hand braided

Zopf?, literally translated as "braid," derives its name from the braided pattern of this popular bread eaten in Germany, Switzerland, and Austria. Though tasty at any time of day, it is historically eaten for breakfast on Sunday mornings. The simple ingredients and easy preparation are typical of many German dishes. A sweet variation, called Hefekranz, is also popular. Recipe Serving: Serves 4

Prep Time

25 minutes
+ 2 hours resting

Cook Time

55 minutes

Total Time

3 hours 20 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

2.2 lb (1 kg) white flour
1 Tbsp (15 ml) salt
4–6 tsp (20–30 ml) yeast
1 tsp (5 ml) sugar
4 oz (120 ml) butter, room temperature
3 cups (720 ml) milk
1 egg yolk, beaten

Directions

Mix flour, salt, yeast, sugar, butter, and milk and knead for 10 minutes. Cover and let rise for 1 hour.
Cut dough in 2–4 equal pieces and weave into a braid.
Put bread on a baking tray, covered with parchment paper, and sprinkle with water. Let rise for 30–60 minutes.
Brush with egg yolk and bake for 45–55 minutes at 400°F (200°C).
Serve within 2 days.