Bread Plait or Zopf

Swiss Plaited Bread (Zopf)

This traditional brioche-style Swiss plaited bread is enriched with milk, butter and eggs. (It also makes fabulous French toast)

Yields18 ServingsPrep Time1 hrCook Time35 mins
 100 g Butter (melted)
 1 Egg (beaten)
 45 cups High Grade Flour
 4 tbsp Sugar
 1 tbsp Instant dried yeast
 1 cup Water (lukewarm/blood temperature)
 1 cup Milk (lukewarm/blood temperature)
 2 tsp Salt
 1 Egg yolk
 1 tbsp Milk (for egg wash)
1

In a large mixing bowl combine melted butter, egg, sugar, yeast, water and milk and leave till yeast mix is bubbly (about 10-15 minutes).

2

Add flour and salt and knead for at least 5 minutes. Add a little more flour gradually, if needed, to make a soft and pliable dough. Cover the bowl with plastic film and put it in a warm place. Let the dough rise until it has almost doubled in size.

3

Line a tray with baking paper or grease it well with a little butter or oil.

4

Divide the dough into three pieces. Roll each piece into a long rope and plait the ropes together. This recipe makes one very large plait. If you want to make 2 smaller ones, divide the dough into 6 pieces and make 2 plaits.

5

Place the shaped dough on the baking tray and brush with a beaten egg wash. Leave to rise again for 15 – 30 minutes.

6

Preheat the oven to 180 degrees C.

7

When the dough plaits have risen well, bake them for approximately 30 mins till a deep golden brown. Cool immediately on wire racks.

This recipe freezes well – especially if wrapped and placed in the freezer when barely cool. When ready to serve, remove from the freezer, let it thaw, run it briefly under the cold tap (stops crust flaking off) and pop it into a moderate oven to bake until warmed through

Ingredients

 100 g Butter (melted)
 1 Egg (beaten)
 45 cups High Grade Flour
 4 tbsp Sugar
 1 tbsp Instant dried yeast
 1 cup Water (lukewarm/blood temperature)
 1 cup Milk (lukewarm/blood temperature)
 2 tsp Salt
 1 Egg yolk
 1 tbsp Milk (for egg wash)

Directions

1

In a large mixing bowl combine melted butter, egg, sugar, yeast, water and milk and leave till yeast mix is bubbly (about 10-15 minutes).

2

Add flour and salt and knead for at least 5 minutes. Add a little more flour gradually, if needed, to make a soft and pliable dough. Cover the bowl with plastic film and put it in a warm place. Let the dough rise until it has almost doubled in size.

3

Line a tray with baking paper or grease it well with a little butter or oil.

4

Divide the dough into three pieces. Roll each piece into a long rope and plait the ropes together. This recipe makes one very large plait. If you want to make 2 smaller ones, divide the dough into 6 pieces and make 2 plaits.

5

Place the shaped dough on the baking tray and brush with a beaten egg wash. Leave to rise again for 15 – 30 minutes.

6

Preheat the oven to 180 degrees C.

7

When the dough plaits have risen well, bake them for approximately 30 mins till a deep golden brown. Cool immediately on wire racks.

Swiss Plaited Bread (Zopf)