Ziit für Zopf or in English time for Zopf is for many families on a Sunday. A very simple form of comfort for the Swiss abroad, Zopf brings back many happy memories for many of those who have lived in Switzerland. Zopf pairs itself well with home made jams, jellies and of course Nutella or the day after as a sandwich bread lightly toasted and then with some good European style cheeses and ham on top. It also freezes well so after baking cool it down and then place in a plastic bag and into the freezer if you will not use it in the next couple of days. The evening before you want to enjoy take it out of the freezer and let it thaw, reheat in the oven to give it that delicious out of the oven warmth before serving.
The following recipe is from Betty Bossi:
- 500 gr. white flour
- 3/4 Tbsp. salt
- mix in bowl
- 20 gr. yeast
- 1 Tsp. sugar
- 60 gr. butter, in pieces, soft
- 3 1/4 - 31/2 dl milk, lukewarm
- add together all ingredients, mix and then kneed into a smooth dough. For about 10 minutes knead the dough on a flat work surface until the inside has an even amount of air bubbles. Place the kneaded dough into a bowl and cover with a moist kitchen towel, keep at room temperature for approximately 1
1/2 hours so that it doubles in size.
The image is from
http://www.lampone.co.cc/ and I sincerely hope that your Zopf dough will be smoother than the above shown. Zopf dough can also be made into rolls or one large bread. I prefer to make two or three smaller Zopf and freeze the extra one. Just make sure you have two equal pieces when you braid the Zopf. Once braided let the Zopf settle again on the baking sheet for about half an hour. The Zopf is painted with one beaten egg using a pastry brush. Bake at 200 degrees C for approximately 35 minutes in the bottom half of the oven. To check if your Zopf is done knock on the bottom of it. When it makes a hollow-esque sound it is done.
En guetä!
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