Germany Zopf (Braided Bread)
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, also is popular.
Recipe Servings: 4
Prep Time
25 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
55 minutes
Total Time
3 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2.2 lbs (1 kg) all-purpose 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
- Combine flour, salt, yeast, sugar, butter, and milk in a large bowl.
- Knead mixture for 10 minutes.
- Cover dough and let rise for 60 minutes.
- Cut dough in two to four equal pieces and weave into a braid.
- Put bread on a baking tray, covered with parchment paper, and sprinkle with water.
- Let dough rest for 30–60 minutes.
- Preheat oven to 400°F (200°C).
- Brush dough with egg yolk and bake for 45–55 minutes.
- Serve bread within two days.
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