Zopf Brot (Braided Bread)

One of my favorite breads in Switzerland is Zopf. It's similar to Challah, and very easy to make. It's somewhat sweet and usually eaten on Sundays with butter and jam or with butter and dry meat. This bread dough can also be used to create bread men or regular rolls. In other words, this dough is fun for kids to play around with and enjoy their creation after it's taken out of the oven.

By Rose Huxford

This recipe is inspired by one of my dearest friends, who passed away in 2022 from breast cancer (she is not in the picture). She introduced this recipe while visiting from Switzerland back in 201, and taught me how to make it. It has become one of my family's favorite breads that I make and keeps in the freezer very well. Sometimes, I will split the dough in two and make two smaller loaves to enjoy and one to save for a rainy day.

This is me in Switzerland when I was 18 learning how to make a Zopf guy...well, as you can see in the next picture (there's an arrow pointing to mine), my Zopf guy looks more like a bear, lol. We used raisins for the eyes and decoration. This is also very common to do during the holidays.

Zopf Brot (Braided Bread)

Yields: 1-2 loaves

Rise time: 2-2 1/2 hours

Bake time: 35-40 mins

Oven temperature: 400 degree F

Ingredients

• 3 1/3 cups all-purpose flour

• 1 tsp salt

• 1/3 cup cane sugar

• 1/4 cup softened unsalted butter

• 1 packet active yeast (7 g)

• 1 1/4 cup warm whole milk (or oat milk) ~80 degrees

• 1 egg, beaten lightly (for the egg wash) + 1 tsp water

Directions

1. In a microwaveable liquid measuring cup, warm milk for about 45 seconds. Add butter to the warmed milk and allow the butter to melt. Stir to combine.

2. In a large mixing bowl, add the flour and sugar. Whisk together until well blended. Then, add the salt and yeast, but make sure to place each ingredient on opposite sides. Stir. Make a well in the center of the bowl.

3. Pour the milk mixture into the flour mixture. Use clean hands to combine the ingredients together. This is a wet dough, and so you will need to knead the dough for about 5 minutes vigorously until it comes together and forms a smooth texture. Form a ball and leave it in the bowl. Cover the bowl with a warm damp towel and let it rise for about 1.5 hours to 2 hours, or until doubled in size. Keep in your warmest spot in the house.

4. Once the dough has doubled in size, dump it out on a lightly floured surface. Knead the dough for about 10-20 seconds, to get rid of any air bubbles. Parcel the dough into 3-4 balls. Then, roll each ball into 8-10 inches, they should look like ropes. Bind the tips of the 3-4 dough ropes and begin to "braid" the bread until you reach the end. Bind the ends like you did in the beginning. Fold the ends underneath.

5. Use a baking sheet pan, sprinkled with corn meal, or lined with parchment paper. Place the bread on the sheet pan and cover again with a tea towel. Let is rise for another 30 minutes.

6. While your bread rises for the second time, pre-heat your oven to 400 degree F.

7. After the second rise, you can mix the egg and water together in a small bowl and brush it on top of the bread before baking. This will give it a nice shine and add a bit of color.

8. Bake for about 35-40 minutes, or until your bread is a nice dark golden brown.

9. Allow the bread to cool on a cooling rack for about 10 minutes. Enjoy!

By Rose Huxford