Zopf (Swiss Braided Sunday Bread)
Inspired by techniques from King Arthur Baking.
A milk, butter and soured cream dough plaited into a loaf and baked to a glossy golden crust.
Always check the labels of the products you use.
Method
- 1
Knead. Mix the flour, yeast, sugar and salt, add the milk and soured cream and knead 5 min, then add the butter and knead 8 min more until silky.
- 2
Rise. Cover and leave about 1 h until doubled.
- 3
Braid. Divide into 3, roll each into a 45 cm rope tapered at the ends, pinch together at the top and plait loosely, tucking both ends under.
- 4
Prove. Set on the lined tray, brush with glaze and leave uncovered 40 min until puffy. Heat the oven to 190 °C (170 °C fan).
- 5
Bake. Brush again and bake 30-35 min until deep golden and the centre reads 88-90 °C.
- 6
Cool. Cool on a rack at least 30 min before slicing.
Storage
Keep wrapped at room temperature for up to 3 days, or slice and freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl or stand mixer
- baking tray
- baking paper
- pastry brush
- food thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 229 kcal |
| Protein | 5.6 g |
| Carbohydrate | 34.4 g |
| of which sugars | 2.4 g |
| of which free sugars | 1 g |
| Fat | 7.4 g |
| of which saturates | 4.1 g |
| Fibre | 1.3 g |
| Salt | 0.76 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
