There is something very therapeutic about baking bread, all the mixing and kneading gets me in a good mood. I was intimidated at first from the idea of making bread from scratch because most of us are used to the store bought ones. But you’ll be surprised at how easy it is! I even took pictures of every step to facilitate the process of explaining this recipe.
Zopf is a rich and flavorful bread that is excellent with butter, jam, or cheese. Its name literally means “braid” in German. It is also ideal for sandwiches because it doesn’t contain sugar and it’s very soft and light.
The first thing you need to do is sift the flour onto a working surface, make a well in the center, and add the yeast, soured cream, milk, egg, butter, and salt.
Little by little, work the dough into a ball and start kneading.
Wait an hour for the dough to rise.
Divide the dough into three equal parts, then shape into thick ropes.
Braid the ropes, pressing together the ends.
Using the same plastic wrap that was used earlier, grease it with olive oil and cover the dough (to prevent the dough from drying)
Bake for 40 minutes, and you’re done!
I’m going to talk about the ingredients that are used in this recipe and explain their role in making the perfect Swiss Bread:
– Yeast is an essential ingredient in bread making and there are two types you can choose from fresh yeast (a firm, moist block stored in the refrigerator), or dry yeast (small granules– sold in packets). Once the yeast comes into contact with flour, the billions of microorganisms begin to nourish themselves from the sugar of the starch molecules. So they multiply and produce carbon dioxide which gives a fluffy texture to the bread. That’s why raising the dough is one of the most delicate phases in the preparation of bread, and it should be placed in a controlled warm environment (you can use your oven).
– Olive Oil prevents the dough from drying and forming a crust
– Salt is crucial to the flavor of the bread. It shouldn’t come in contact with the yeast during the initial phase of mixing because it compromises the rising. You can make a small well for the salt in the outside portion of the mound of flour and add it at the last minute.
– Herbs, Oats, or Dried Fruits give a great aroma and taste. You can add them to the dough before it is left to rise or after the first rising
Did you ever try baking your own bread? I’d love to hear your thoughts or comments!
Ingredients: (adapted from Classic Breads)
Juice of half a Lemon
2/3 cups (150 ml, 5 oz) cream, lukewarm
5 cups (600g) all-purpose flour
2 Tbsp (30g) fresh yeast or 3 1/3 tsp (10g) dry yeast
2/3 cups (150ml, 5 oz) milk, lukewarm
1 large egg, room temperature
7 + 3/4 Tbsp (110g) softened butter, cut in small pieces
2 tsp (12g) salt
Extra virgin olive oil
1. In a small bowl, mix the lemon juice with the cream and let sit for 5 minutes. (The mixture will thicken)
2. In the meantime, sift the flour onto the work surface, make a well in the center, and add the crumbled yeast.
3. Steadily pour the milk and the soured cream mixture into the center of the well and mix with your fingertips to dissolve the yeast.
4. Add the egg, the softened butter, and the salt (pour the salt outside of the well- explanation above).
5. Mix and then knead for 20 minutes (you can also use a stand mixer fitted with a dough hook)
6. Place in a bowl covered with plastic wrap and let rest for 1 hour in the oven. The dough will double in size.
7. Transfer the dough to the work surface and, without kneading it, shape into a ball and then divide it into three parts of equal weight.
8. Shape into thick ropes.
9. Lightly flour the work surface and lay the ropes out in front of you lengthwise.
10. Join them at one end and then braid. Finish by pressing together the three ends.
11. Place on a baking sheet covered with parchment paper. Cover with plastic wrap greased with oil and let rise for 50 minutes.
12. Brush with the beaten egg. You can enrich the bread by patting on oat flakes, sesame seeds, or poppy seeds.
13. Bake in an oven preheated to 355F (180C) for 40 minutes.