The Swiss love good bread and they are excellent bakers. On Sundays they love to eat the Butter-Zopf, a soft bread similar to the Challah, the Jewish bread.

It is a traditional Sunday bread and it's said it's origin is coming from a custom whereby widows cut off their braided hair and buried them with their husbands. Later on they buried a bread loaf in this shape instead of their hair. This bread has been known in Switzerland since the middle of the 15th Century.

We like to eat late on Sundays and have a Brunch instead of breakfast. Most often my people scream for a Zopf....

Step 1:

This is my favorite recipe:
1 kg strong bread flour
1 Tbsp Salt
150 g soft Butter
14 g of dried Yeast (or 42 g fresh Yeast)
500 ml warm Milk
1 Egg and 1 Tbsp Oil for the glaze

I usually work the dough with my trusty kitchen machine, but you can make it also by hand.

Pour the flour in to a bowl. Add the soft butter cut into pieces into the middle of this mixture. Sprinkle the dried yeast into some of the warm milk (please be careful not to make it too hot!) The fresh yeast can be dissolved with a little sugar. Add this to the flour and then add the rest of the warm milk.

Mix this all together and knead to an elastic dough. Once the dough comes together add the salt and go on kneading. With a kitchen machine it only needs 5-10 minutes. By hand it might need longer, the dough will have some air bubbles if cut into it.

Leave covered in an oiled bowl for at least 2 hours until the dough has doubled in size.
I really like the dark golden color and the shine of your Zopf! What kind of oil did you use?
I used Sunflower oil. It shines beautifully.
Thanks. I'll try to reproduce it.
Since I'm half Swiss, and because I have challah for breakfast every Saturday and Sunday morning. I really should to try this recipe. I've never baked bread before but a Swiss Zopf will be the perfect thing for me to try baking for the first time.
Hello half-Compatriot (just like me) try it, it's not hard at all!
Respected sir/madam<br> Thank you for this reciepe.
You are very welcome!
I have always wanted to try making bread like this. It is so beautiful! Thanks for inspiring me! Maybe this ible will give me the boost I need. <br>sunshiine
Try it, I know, first time will be a little tricky, but try it anyway!
One more thing: try the braiding with two kitchen towels first!
Thanks I will do that! If I make it I will let you know or comment here.
Yes please, let me know, maybe you you find some tricks how to make it easier.
Looks delicious!
It is!! When my son is home I always need to bake double amounts of Zopf. He will eat one all by himself!
I just want to clarify. If I use dried yeast no sugar is necessary. There should be enough in the milk for the yeast to feed of off? <br>
Yes, exactly! But the milk should be only lukewarm.

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Bio: Mother, wife, passionate cook and baker, hobby photographer, living in Asia. I have a website http://www.pane-bistecca.com/rezepte-recipe-blog.html with international recipes. I ... More »
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