Terrasuisse Zopfmehl
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SCHWEIZER (Berner) ZOPF oder ZÜPFEUnlike most other Swiss breads it contains milk and butter, which gives it a lovely soft texture. Butter and Birnendicksaft goes well together too.
Or, of course, Nutella. Like any bread, Zopf is best enjoyed on the same day. Then you would add the eggwash in the morning and bake it according to the recipe.
Put flour, salt and sugar into a bowl and mix. Add dried yeast or fresh yeast in crumbs and mix. Add milk and butter and stir until combined.
Knead dough for 10 minutes by hand or 5 minutes with an electronic device. The dough is kneaded enough if you can see a regular pattern of lots of small bubbles inside the dough if you cut it in half.
These bubbles contain the oxygen the yeast needs in order to prove the dough. Form a ball and put back into bowl, cover with clingfilm and prove it until double in size.
Thomas, on December 21 and for New Year's Day. However, it is unknown how and when did the bread spread across the country, but some guess it might have happened at the beginning of the 20th century.
With time women only had to sacrifice a braid of their hair, but by the 15th century, braided bread was used instead. Adapted from about. The recipe makes for two gr bread.
As a general rule, butter and eggs, which are optional, should be added to the already formed dough, although recipes vary in their method; some add all the ingredients at once, and some use melted butter.
The dough should be kneaded very well, minutes if done by hand, or about 5 minutes if kneaded in a stand mixer.
Before you start shaping the dough into rolls, you first have to shape it into wide rectangles so that you get a smooth surface which will not crack.
You then proceed by rolling the rectangles into sticks that are thicker in the middle, but have thinner ends. Usually, only two dough sticks are used to make zopf, but using three or more is also a common practice.
To weave into a braid, place one dough roll over the other, so they cross in the middle, making an X sign. Take the bottom dough roll and bring the left part of it to the right side and the right part to the left side.
Next, do the same with the second dough stick, then go back to the first one. Store the bread, well-wrapped, at room temperature for up to 5 days or in the freezer for up to 3 months.
Want to see our video showing how easy it is braiding a three strand loaf? Visit how to braid a three strand loaf.
View our privacy policy. Save Recipe. Instructions To make the dough: Warm the sour cream to lukewarm in a microwave, or over very low heat while stirring constantly.
In another bowl, whisk together the flour, yeast and salt. In Bern, the name for Zopf is Züpfe. My friend Annina gave me her Bernese grandmother's Züpfe recipe, saying that it is the easiest and best.
It didn't disappoint. For a how-to on two-strand braiding from a real Emmental master, plus a super slow tutorial video, see my post Braiding Zopf, here.
In another bowl, whisk together the milk, yeast, yolk and sugar. Make a well in the flour and add the liquid ingredients.
Stir this together until a dough starts to form, then add the butter and begin to knead it on the table.
Knead for about minutes, or until it is smooth and elastic. Alternatively, mix for about 10 minutes in a stand mixer with a dough hook.
Cover with plastic wrap and let rise for about an hour or until the dough has doubled in size.
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