The following recipe is from Betty Bossi:
- 500 gr. white flour
- 3/4 Tbsp. salt
- 20 gr. yeast
- 1 Tsp. sugar
- 60 gr. butter, in pieces, soft
- 3 1/4 - 31/2 dl milk, lukewarm
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.