This morning, I made zopf – a traditional Swiss loaf. Apparently, it was a Swiss custom to bake this at home on Sundays when the bakers were closed. It’s yeasted, with milk, eggs, butter and white flour. The recipe I used specified sour cream as well, but I used greek yoghurt instead. The resident Swiss yodeler declared it to be authentic ! 🙂
- 600g white bread flour
- 2 tsp salt
- 2 sachets dried yeast
- 150ml each of milk and sour cream (I used greek yoghurt)
- 1 egg
- 120 g butter
- 1 egg, beaten, to glaze.
Whisk flour, salt and yeast together, then rub in butter. In a separate jug, whisk together room temperature milk and sour cream (warm for just a few seconds in microwave – don’t get it hot), then beat in egg. Mix wet into dry, knead, let rise for 1 hour. Form into four long sausages and plait together, yodeling as you work. Second rise about 30 – 40 mins, covered in oiled gladwrap. Eggwash and then bake for about 20 – 25 mins in 200C oven – watch it though, as it goes very brown quite quickly.