Zopf (Swiss Braided Bread)

Ingredients

• 4 cups (500g) bread flour
• 1 packet (7g) active dry yeast
• 1 tbsp sugar
• 1 tsp salt
• 1.25 cups (300ml) warm milk
• 1 egg
• 4 tbsp (60g) butter, softened
• 1 egg yolk, for egg wash

Before you cook

• Dissolve the yeast and sugar in the warm milk and let it sit for 5 minutes, until foamy.
• Combine the flour and salt in a large bowl.

Steps

1. Add the yeast mixture and egg to the flour and mix to form a shaggy dough.
2. Add the softened butter and knead for 10 minutes, until smooth and elastic.
3. Cover the dough and let it rise in a warm place for 1.5 hours, until doubled.
4. Divide the dough into 3 equal pieces.
5. Roll each piece into a long, even rope.
6. Braid the 3 ropes together loosely, without pulling them tight.
7. Pinch the ends to seal and tuck them under.
8. Place the braided loaf on a baking sheet.
9. Cover and let it rise for 45 minutes, until puffy.
10. Brush the loaf generously with the egg yolk.
11. Bake at 375°F (190°C) for 30 to 35 minutes, until deep golden brown.
12. Cool on a rack before slicing.