Well, the bread journey ends soon. Today is what is reportedly the most popular bread in Switzerland, Zopf . This is an enriched braided dough which is fairly easy to make and is delicious.

Irish Soda Bread remains to be baked.

Zopf – Swiss Loaf

INGREDIENTS
• 560g (4 c) bread flour
• 1 1/2 tsp salt
• 2 ¼ tsp dry yeast (1 packet)
• 1 tsp sugar
• 72g (5 Tbl) melted butter
• 1 c + 2 Tbl milk (more or less)
• 1 egg yolk mixed with 1 Tbsp milk or water to brush on the dough

METHOD

1. Melt the butter and add milk. Mixture should be lukewarm, ~100
2. Add yeast and sugar, stir to dissolve
3. Add flour and salt to a mixer with a bread hook, start the mixer and add most of the milk, mix on low speed for 10-15 minutes. If necessary, add more milk to make it a smooth dough
4. Cover the bowl with plastic and let it rise for 1-2 hours at room temp.
5. Cut the dough in half, roll into about 2 ft long lengths and braid (you can braid it anyway you like, but Helvetic Kitchen braiding Zoph has an easy video showing a traditional Zopf braid). Roll each portion out to thin roles. The gluten is tight and the ropes will shrink back and fight you, Don’t worry. Rest another 15 minutes (covered) and try again. If they still will not roll out thin and long rest them again to relax the gluten. Keep them covered so they don’t dry.
6. Place on a baking sheet with baking paper so it won’t stick.
7. Thin down one beaten egg yolk with a little milk or water and brush it liberally over the dough. (Thinning with milk results in a darker brown crust.)
8. At this point, you can wrap it and keep it overnight in the fridge. It will rise some, but slowly, and you’ll need to let it warm up to room temperature for an hour or more before baking.
9. Set oven to 400°F, let the braided loaf rise for 20-30 minutes
10. Bake about 30 minutes until deep golden brown.