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 ! 🙂

Recipe :

  • 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.

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