There were a couple of comments about my "Zopf" and I thought I'd share a recipe. I did this previously, a long long time ago and this post is essentially an update of the old post with less waffling.
Zopf is a traditional enriched dough bread that Swiss enjoy on a Sunday. It is really rather rich and soft but as a treat, it is really perfect. Zopf translates as braid, in case you are wondering and if I knew how, I would add an audio clip here that explains how to pronounce it.
This is the receipt from the school home economics cookery book from the mid 1980s.
500g strong white flour
300 ml milk
60 g butter
1 tsp salt
20g of fresh yeast or 1 tbsp of dried yeast
This can be scaled up or down, depending on how big your household is.Method
- Heat up the milk so it is lukewarm. Stir in the sugar and yeast and sit in a warm spot until the yeast is clearly active
- Mix flour and salt in a large bowl, add the soft (or melted butter)
- Add the milk/yeast mix to the flour
- Knead to a soft dough
- Cover the dough and let it rise in a warm place until it is about doubled in size