Swiss Zopf Bread Recipe
This recipe makes a perfect Swiss Zopf. After many trials, I found the best proportion of ingredients to use, and the best kneading time to produce the perfect soft, buttery loaf. Using only 7 ingredients, this Switzerland base dishes recipe is easy to follow and sure to become your new favorite sandwich bread. Follow the kneading and baking time closely and refer to the How to Braid Zopf Bread section above to learn how to braid bread using the traditional method.
Ingredients
- 1 and 1/8 cups (280ml) milk, at room temperature
- 1 egg
- 3 and 1/2 cups (530 grams) bread flour
- 2 and 1/4 tablespoons (7 grams) instant dry yeast
- 2 tablespoon (30 grams) white granulated sugar
- 1 and 1/2 teaspoons (9 grams) salt
- ½ cup (100 grams) unsalted butter, cubed and at room temperature
- For washing: 1 egg yolk and 2 tablespoons milk
Instructions
- Make the dough: Add milk, egg, flour, yeast, sugar and salt to the bowl of a stand mixer. Attach the dough hook. Knead on low speed for 5 minutes until the dough forms (You may need to scrape down the sides of the bowl to make sure all the flour is incorporated.) If you don't have a stand mixer, place the ingredients in a mixing bowl and mix with a wooden or silicone spatula. *The dough is firm at the end of this step.*
- Knead the dough: Set the mixer on medium speed and knead the dough for 6 minutes until the dough smooths and the gluten network is well developed. If you are making the dough by hand, transfer onto a lightly floured surface, add the butter at this time. Knead for 10 minutes or until the butter is incorporated and the dough is smooth and elastic.
- Reduce the mixer speed to low again. Add the butter cubes and knead the dough for 6-8 minutes or until the butter is well incorporated and the dough is smooth and elastic but does not stick to the fingers. (A bowl scraper is useful for scraping off butter stuck to the bowl.)
- Autolyse: Shape the dough into a ball and place in a greased bowl. Cover and allow to rest for 30 minutes. (If you don't know what Autolyse is: It's a baker's technique that allows flour to fully hydrate to enhance the texture and taste of the dough.)
- line a baking sheet with parchment paper.
- Braid the Bread: Divide the dough into two equal pieces. (Use a kitchen scale to measure accurately.) In my case, the total weight of the dough is 33 ounces (940 grams), giving a weight of 16.5 ounces (470 grams) for each piece. Roll each piece into 30-inch (75cm) strands and slightly pinch the ends.
- Take a strand and place it on the top of the other to form a cross, The vertical strand should be at the top. Grab the ends of the horizontal strand and braid it over the vertical strand so that the left strand passes over the right. Then grab the ends of the vertical strand and braid it over the horizontal strand So that the thread passes from the bottom over the top. Repeat until all the loaf is braided. Pinch the ends together. Place in the prepared baking sheet.
- 1st wash: Beat 1 egg yolk with 2 tablespoon milk and brush over the braided dough with a pastry brush. Set the egg mixture aside for the 2nd egg wash.
- Rise: Cover with plastic wrap or clean kitchen towel. Allow to rise in a warm environment for 60-75 minutes or until double in size and it puffs up.
- Preheat the oven to 390°F (200°C).
- 2nd wash: Brush the remaining egg mixture over the top of the raised braided bread.
- Bake: Bake for 25 minutes or until golden brown on the top. If it's browning too quickly, cover with aluminum foil or parchment paper after 15 minutes. *It is best to bake enriched bread at the bottom of the oven*
- Allow the bread to cool on a wire rack for 10 minutes, then slice and serve.
Notes
Flour: Using a flour with a high protein content is necessary when making enriched dough, so bread flour is the best option. However, you can still use all-purpose flour if it has a high protein content, ideally 11%.
Baking tools (affiliate links): A Stand mixer, steel or glass mixing bowls with a wooden or silicone spatula to make the dough. However, even if you are going to use an stand mixer, you will still need a mixing bowl | I recommend using a Kitchen scale to weigh the ingredients instead of measuring them in cups |Bench Scraper and Bowl scraper | Baking sheet | Pastry brush.
The temperature when I make this recipe: 57 Fahrenheit (12 Celsius).