Zopf

Today, my host mom taught me how she makes Zopf. This bread is a traditional Sunday bread, usually prepared on Saturdays. The ingredients are relatively simple, but the bread turns out fluffy and delicious. Christine wanted me to note that most Swiss families make the same thing with different variations. 

Ingredients:

White Flour- 9 cups

Yeast- 1 cube, about 42g

Malt- Not quite a tablespoon, add more if the dough looks too solid

Salt- Add a touch more than a tablespoon

Milk- 3 cups

Butter- In her exact words, add how much feels right, but about 60g

Instructions:

Mix ingredients, making sure to keep the yeast and salt separate when adding them. For some reason they don't like each other. 

Knead for about 10 minutes.

Let dough sit and rise until it's about double the original size. 

Once dough is ready, roll it into balls about the size of a fist. 

Take two balls at a time and roll/spread them until they are like long ropes. 

Take the ropes and make an X.

Begin looping the ropes starting with the bottom one, left hand over right hand, right hand over left, repeat until the loaf is braided. 

Cover and store in a cool place for about an hour to let the braids settle, then coat with egg. 

Bake 30-40 minutes at 350 degrees F.

Enjoy topped with butter and honey.