Traditional Swiss Zopf Bread Recipe

Ingredients

  • 500g strong white bread flour
  • 7g fast-action yeast
  • 1.5 tsp salt
  • 1.5 tsp sugar
  • 2 tbsp softened unsalted butter
  • 250 ml milk
  • 1 egg yolk mixed with 1 tbsp milk (for glaze)

Steps and instructions

  1. In a large bowl, mix together the flour, yeast, salt, and sugar.
  2. Add the softened butter and mix until the mixture resembles breadcrumbs.
  3. Gradually pour in the milk while stirring until a dough forms.
  4. Knead the dough on a lightly floured surface for about 15 minutes, until it is smooth and elastic.
  5. Put the dough in a clean bowl, cover with a damp cloth and leave to rise in a warm place for 1-2 hours, or until doubled in size.
  6. Once the dough has risen, divide it into three equal pieces. Roll each piece into a long rope about 40cm long.
  7. Put the ropes side by side, then braid them together, pinching the ends to seal.
  8. Place the braided loaf on a baking sheet lined with baking paper and leave to rise for another hour, or until doubled in size.
  9. Preheat the oven to 200°C (180°C fan) or gas mark 6.
  10. Brush the loaf with the egg yolk and milk glaze.
  11. Bake for 25-30 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom.
  12. Leave to cool on a wire rack before serving.

Tools for making

Recipe variations

  • Whole wheat flour instead of white bread flour
  • Adding raisins or dried fruit to the dough
  • Replacing the butter with olive oil for a dairy-free option
  • Using almond milk or soy milk instead of regular milk for a vegan option
  • Adding grated cheese to the dough for a savory twist
  • Incorporating herbs such as rosemary or thyme into the dough
  • Brushing the loaf with melted butter or honey after baking for a shiny glaze
  • Adding cinnamon and sugar to the dough for a sweet and spiced version
  • Making mini zopf rolls instead of a large loaf

Recipe overview

This recipe will guide you through the process of making Zopf, a traditional Swiss bread that is often enjoyed on Sundays. Zopf, which translates to 'braid' in Swiss-German, is named after the beautiful braided shape of the loaf. The bread is rich, slightly sweet, and has a soft texture that is perfect for breakfast or a light snack. By following this recipe, you'll learn how to make a dough from scratch, how to knead it to the right consistency, and how to braid it into the distinctive Zopf shape. The process is simple but requires a bit of patience, as the dough needs time to rise to achieve its fluffy texture. The result is a lovely golden loaf that's not only delicious but also visually appealing. Let's get started on this journey of making your own homemade Zopf, and enjoy a little slice of Switzerland in your own kitchen!

Common questions

  1. Can I use all-purpose flour instead of bread flour?
    Yes, you can use all-purpose flour if you don't have bread flour. However, keep in mind that bread flour will give the best results as it has a higher protein content which helps in gluten development and gives the bread a better texture.
  2. Can I use active dry yeast instead of fast-action yeast?
    Yes, you can use active dry yeast instead of fast-action yeast. However, active dry yeast needs to be activated in warm water before using, whereas fast-action yeast can be added directly to the dry ingredients.
  3. Can I substitute the butter with margarine or oil?
    Yes, you can substitute the butter with margarine or oil. However, keep in mind that the flavor and texture of the bread may slightly differ. Butter adds a rich flavor, while margarine or oil can make the bread more tender.
  4. Can I use a bread machine to make this recipe?
    Yes, you can use a bread machine to make the dough. Follow your bread machine's instructions for the order of adding ingredients and the dough setting. Once the dough is ready, proceed with the braiding and baking steps outside of the machine.
  5. Can I freeze the baked Zopf?
    Yes, you can freeze the baked Zopf. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil before placing it in the freezer. Thaw it at room temperature when ready to serve.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the dough ingredients.
  • Measuring Cups and Spoons - To accurately measure the ingredients.
  • Baking Sheet - A flat sheet to place the braided loaf for baking.
  • Baking Paper - To line the baking sheet and prevent sticking.
  • Damp Cloth - To cover the dough while it rises.
  • Flour - For dusting the work surface during kneading.
  • Wire Rack - To cool the baked Zopf loaf.
  • Pastry Brush - To brush the egg yolk and milk glaze onto the loaf before baking.
  • Knife - For slicing and serving the Zopf.

Origin stories

Zopf, a bread of sublime charm gracing the Swiss table, draws its name from the German word for 'braid'. This is no ordinary bread, mind you, but a symbol deeply rooted in Swiss tradition. Long ago, Zopf was baked only on special occasions, particularly religious feasts. In fact, it is said that the bread's distinctive braided shape was inspired by the custom of widows cutting off their braids and burying them with their husbands. Today, this delicious buttery delight transcends its somber beginnings, enjoyed with gusto across Switzerland every weekend. And so, the Zopf, like the Swiss themselves, beautifully weaves tradition and enjoyment into a timeless, tasty braid.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.