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Friday, April 24, 2015

Swiss Bread: The Zopf / Tresse

 

1 kg flour
1 ½ teaspoon salt
42 g baker's yeast
5,5 dl warm milk
150 g melted butter, cooled down
1 yellow egg

Preparation:
1. Mix the flour and salt, then form a well.
2. Dissolve the yeast in a little milk and then add to the remaining milk and the butter.
3. Pour in the well of flour and knead until smooth and blended (approx. 10mn).
4. Let it rest and double in volume covered at room temperature (approx. 1h00 to 1h30).
5. Divide the dough in half. Two tubular shape and braid.
6. Place on baking sheet lined with parchment paper. Let rise for 15 minutes. Brush with egg yolk.
7. Bake for 45-55 minutes in the bottom of the oven preheated to 200°C.


Shaping:

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