Swiss - Zopf

Recipe by Baby Kato
READY IN: 1hr 35mins
YIELD: 1 loaf


  • 14
    ounce yeast, pkg, active, dry
  • 1 13
    cups milk, warm
  • 1
    egg yolk
  • 2
    tablespoons butter, softened
  • 3 12
    cups flour, bread
  • 1
    egg white
  • 1
    tablespoon water


  • In a large bowl, dissolve yeast in warm milk.
  • Let stand until creamy, about 10 minutes.
  • Add the egg yolk, butter and 2 cups of bread flour; stirring well to combine.
  • Next, stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
  • When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, for 7 - 8 minutes.
  • Divide the dough into 3 equal pieces and roll each piece into a 14 inch long cylinder.
  • Braid the pieces together and place on a lightly greased baking sheet.
  • Cover the dough with a damp cloth and let rise until doubled in size, about 1 hour.
  • Preheat oven to 425 degrees F.
  • Lastly In a small bowl, beat together the egg white and water.
  • Brush the risen loaf with the egg wash and bake for 20 to 25, until golden.