Zopf

Zopf

Plaited butter bread

By
From
How to Cook Bread
Makes
1 large plaited loaf
Photographer
Peter Cassidy

This is a version of a traditional Swiss enriched bread that has a rich golden colour when baked. Any leftover loaf can be made into a special bread and butter pudding or pain perdu.

Ingredients

Quantity Ingredient
200ml milk
75g butter
425g strong white flour, plus extra to dust
10g salt
A pinch salt, the glaze
10g caster sugar
7g fast-action dried yeast
2 eggs
oil, to grease

Method

  1. Put the milk and butter in a saucepan and heat until the butter has melted and the milk is warm; the mixture should be tepid, about 38°C.
  2. Mix the flour, salt, sugar and yeast in a large bowl and make a well in the centre. In a small bowl, lightly beat one of the eggs using a fork.
  3. Pour the egg into the well along with three quarters of the milk and butter mixture. Mix to form a dough, adding as much of the remaining liquid as necessary to make a soft but not sticky dough.
  4. Turn out onto a lightly floured surface and knead the dough for 10 minutes until smooth and elastic. Transfer the dough to a lightly oiled bowl and cover with lightly oiled cling film. Leave to rise for about 45 minutes–1 hour until doubled in size.
  5. Knock back the risen dough for about 1 minute, then divide it into 3 equal pieces. Working fairly quickly so the dough does not over-prove, stretch and roll each piece into a rope, about 30cm long.
  6. Place the 3 pieces of dough in an ‘H’ shape with the middle piece going under and over the 2 outer pieces. Plait one side from the middle towards you and then turn it over and plait the other side from the middle towards you again, to give an evenly plaited dough.
  7. Place the plaited dough on a floured baking sheet, tuck the ends underneath and cover with lightly oiled cling film. Leave to prove for about 30 minutes, or until nearly doubled in size. Meanwhile, heat the oven to 220°C.
  8. In a small bowl, lightly beat the remaining egg with a fork, add the pinch of salt and sieve. Glaze the risen loaf carefully with the egg wash. Lower the oven setting to 200°C just before placing the loaf in the oven, and bake for 30–35 minutes until golden and sounding hollow when tapped underneath. Place on a wire rack to cool.
Tags:
bread
Leiths
baking
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