So after the disastrous cooking efforts the past two days, I woke up this morning determined to make this bread and make it well. Zopf is a traditional Swiss bread and it literally mean
s "braid". This is my entry to A.W.E.D Swiss event. This event was originally started by D of "The chef in you".
It is a fairly simple bread made with flour, yeast, butter and an egg. I got the recipe here and followed it through.
Ingredients 1 package active dry yeast 1 1/3 c warm milk 1 egg yolk 2 tbsp butter, softened 2 1/2 cups flour 1 egg white 1 tbsp water Method In a large bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. Add the egg yolk, butter and 2 cups of bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. (Here I must added at least a cup more!)
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.(I had to keep added flour to the surface to prevent the dough from sticking)
Divide the dough into 3 equal pieces and roll each piece into a 14 inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 1 hour. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
In a small bowl, beat together egg white and water. Brush risen loaf with egg wash and bake in preheated oven for 20 to 25, until golden.
One thing I must say though- I did not braid it well but the bread came out well. Also I forgot the salt, yeah baking 101 hello!!!! So the next time, I will add some salt. May be make some a sweeter version of the bread and braid it so that it looks pretty.
s "braid". This is my entry to A.W.E.D Swiss event. This event was originally started by D of "The chef in you".It is a fairly simple bread made with flour, yeast, butter and an egg. I got the recipe here and followed it through.
Ingredients 1 package active dry yeast 1 1/3 c warm milk 1 egg yolk 2 tbsp butter, softened 2 1/2 cups flour 1 egg white 1 tbsp water Method In a large bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. Add the egg yolk, butter and 2 cups of bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. (Here I must added at least a cup more!)
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.(I had to keep added flour to the surface to prevent the dough from sticking)
Divide the dough into 3 equal pieces and roll each piece into a 14 inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 1 hour. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
In a small bowl, beat together egg white and water. Brush risen loaf with egg wash and bake in preheated oven for 20 to 25, until golden.
One thing I must say though- I did not braid it well but the bread came out well. Also I forgot the salt, yeah baking 101 hello!!!! So the next time, I will add some salt. May be make some a sweeter version of the bread and braid it so that it looks pretty.
This is so famous, the loaf looks very professional.
ReplyDeletethanks Bindiya..
ReplyDeleteVery perfect it looks.You did braid well as far as I am concerned.Thanks for the hearty traditional Swiss bread.
ReplyDeleteYou braided this bread well.I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set to go, Thanks! Alisa@Foodista
ReplyDeleteLooks cool !! Wonder if there is an eggless version I can try...
ReplyDelete