Butterzopf

Zopf
Yield
1
loaf
Prep time
15-30 minutes
Cook time
40-50 minutes
Additional time
2 1/4 hours
Total time
3 hours
Oven temp
400
Ingredients

    •    1kg flour (800g all-purpose, 200g spelt)
    •    20g salt (1 tbsp)
    •    30g fresh yeast, crumbled or 10g active dry
    •    3dl milk
    •    3dl water
    •    120g butter
    •    1 egg

Halved, sourdough
    •    360g flour (280g all-purpose, 80g spelt)
    •    10g salt
    •    5g yeast
    •    150ml warm milk (~100-110°)
    •    300g sourdough starter
    •    60g softened butter
    •    1 egg

Directions
  1. Mix flour and yeast in a large bowl. Mix in water, milk, and the egg. Add the salt and then the butter.
    *Alternately, bloom yeast in 1/4 cup of warm milk. Mix flour and salt. Mix in bloomed yeast and the rest of the milk. Mix in egg and butter.
  2. Knead the dough for about 10-15 minutes until smooth.
  3. Cover and let rise for 90 minutes.
  4. Fold the dough and let it ferment for another 30 minutes.
  5. Split in 2, with each half, form 2 strands and braid.
    *If halved, only form 2 strands and braid.
  6. Place on a sheet of baking paper. Let rise for 15 minutes. Preheat oven to 400°F
  7. Brush with egg yolk.
  8. Bake in the lower third of the oven for 40 to 50 minutes.
Additional Notes

A classic Swiss Sunday bread with optional sourdough version.

Attribution
adapted from schweizerbrot.ch and tasteatlas.com