Zopf (Traditional Swiss Plaited Breakfast Bread)

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“Zopf is a soft milk bread and is a family tradition with us; it is usually served with butter and jam, although can also be served with soft cheeses and cold meats. It is a breakfast or dinner bread. If you need to know how to do the plait, let me know and I'll send you a diagram! Based on a Betty Bossi recipe.”
2 loaves

Ingredients Nutrition

  • 1 kg plain flour
  • 1 tablespoon salt
  • 0.07 lb yeast (or a 1/4 ounce packet)
  • 1 tablespoon sugar
  • 0.28 lb melted and cooled butter
  • 2 34-3 cup milk
  • 1 egg yolk, thinned with
  • milk


  1. Mix together all ingredients except egg yolk to make a soft dough. Knead 10 minutes or so.
  2. Divide into 4 and make long sausages with the dough.
  3. Form the sausages into 2 square crosses.
  4. Plait each cross, using a 4 strand plait, so that you end up with two loaves of plaited bread.
  5. Put in the fridge until ready to bake- overnight, for example.
  6. Paint the loaves with a little of the egg yolk.
  7. Place a water bath under the oven shelf. Bake in the bottom half of a 220 degree Celcius preheated oven for 10 minutes, then turn the temperature down and bake at 200 degrees for 40 minutes.

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