Ingredients and Process
500g flour put in a bowl
1.5 coffeespoon Salt
1 coffeespoon Sugar put both in the bowl
60g soft butter or substitute add and cut
Dissolve yeast, stir flour with the fluid-part and knead/kneten the dough until it s smooth and soft.
Cover the dough and leave it with room temperature until it reaches twice the size.
Form two equally long strings that are a bit thicker in the middlepart.
Weave/ braid the plait and put it on a prepared backing- sheet.
1 Egg spread the egg (with a brush or so) twice over the “Zopf” and put it in the COLD oven. Backe it on the bottom part of the oven on 220 deg. Celsius for 35-45 min.
When you knock the “Zopf” onto the bottom part of it, it should sound empty- then it is done
Quelle Bild: Affolter, U. et.al.(1999): Tiptopf. In Interkantonale Lehrmittelzentrale (Hrsg.), Tiptopf, mit “essen und trinken“, (S.236). Bern: Berner Lehrmittel- und Medienverlag.
What is Zopf?: