Zopf (Traditional Swiss Plaited Breakfast Bread)

"Zopf is a soft milk bread and is a family tradition with us; it is usually served with butter and jam, although can also be served with soft cheeses and cold meats. It is a breakfast or dinner bread. If you need to know how to do the plait, let me know and I'll send you a diagram! Based on a Betty Bossi recipe."
photo by Chickee photo by Chickee
photo by Chickee
photo by Chickee photo by Chickee
Ready In:
2 loaves




  • Mix together all ingredients except egg yolk to make a soft dough. Knead 10 minutes or so.
  • Divide into 4 and make long sausages with the dough.
  • Form the sausages into 2 square crosses.
  • Plait each cross, using a 4 strand plait, so that you end up with two loaves of plaited bread.
  • Put in the fridge until ready to bake- overnight, for example.
  • Paint the loaves with a little of the egg yolk.
  • Place a water bath under the oven shelf. Bake in the bottom half of a 220 degree Celcius preheated oven for 10 minutes, then turn the temperature down and bake at 200 degrees for 40 minutes.

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  1. This was delicious!!!! I must admit that I cheated, and cut the recipe in half and made it in my bread machine, cuz I was short on time!!! It was still devine!!! I can't wait to try it again and braid it!!! Thanks Chickee!


I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
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