Another butter soft bread. It was almost a given that as long as I pulled this new recipe off, the taste test team would rate it highly.
- Recipe chosen for Zopf
- Cooking method: Oven
- Faithfulness to recipe: Yes
- Met expectations? Yes, though it was harder to braid then I thought. The dough wanted to grow in my hands!
- Would cook again? Unlikely. It was quite similar to the Serbian pogača and I’d rather make that instead.
- The taste test rated on a score of 5: 4. It’s hard not to like soft, buttery, warm bread fresh from the oven. You have to be careful to not overdo it with eating these kinds of breads, however. They are quite heavy in your stomach.
Note: I only made the bread with 1/2 the quantity as I didn’t want to make two loaves.
- 1 kg white flour
- 1 tablespoon salt
- 20 to 30g yeast, broken in small pieces (or 7g active yeast)
- 1 teaspoon sugar
- 125g butter or margarine, soft
- 650-700ml milk
- 1 yellow of an egg, diluted
- Mix flour and salt in a bowl, add yeast, sugar, butter and milk, knead to a soft dough. Needs about 10 minutes by hand, 4 to 5 minutes when using a machine. Cover and let grow for about one hour until size has doubled.
- Cut dough in two or four pieces of the same size. Weave as shown in the original recipe.
- Put bread on a sheet metal, covered with backing paper, sweep with water. Let grow again for about 30 to 60 minutes.
- Before baking, sweep with the yellow of an egg.
- Bake for about 45 to 55 minutes in the lower part of the pre-heated oven at about 200 degree Celsius (400 degree Fahrenheit).