A family favorite recipe in the Guenthardt home is Butterzopf. Zopf is a braided Swiss bread typically eaten on Sundays. Now that we live in the States, I cannot run down to the corner bakery and grab a quick loaf, so I have learned how to make the beloved bread for the Swiss men in my home.

Zopf is not difficult to make; however, learning to braid a Zopf takes some practice and patience, as it is created by twisting two long strands of dough. Our family enjoys Zopf for special occasions, like Christmas or Easter, and it is a common request for birthday breakfasts. Leftover Zopf (which is rare) also makes excellent French toast.

People often confuse Zopf's look with Challa's. Unlike Challa, Zopf is made with little to no sugar, so it can be eaten with all kinds of sweet or savory things. The recipe below is in grams with American conversions. Enjoy and “En guete mitenand”!

Butterzopf - Recipe

Directions:

1. In a bowl, combine flour, salt, and sugar.

2. Add the softened butter.

4. In a separate bowl, add yeast to warm milk and let it sit for a few minutes. Then, stir until completely dissolved.

5. Add the yeast mixture to the flour mixture in a large bowl. Stir together to form a dough.

6. Knead by hand on a lightly floured surface or in an electric mixer with a dough hook until smooth and elastic.

7. Place the dough in a bowl and cover with a damp towel. (I use plastic wrap. It’s a little dryer here in Arizona than in Switzerland, and I have found this keeps the dough from drying out.)

8. Let rise for 1-2 hours or until doubled in size.

Ingredients:

500 grams of bread flour (about 4 cups)

1 1⁄2 KL salt (1 1⁄2 teaspoon)

1 KL sugar (1 teaspoon)

60 g of butter - softened (1⁄4 cup)

15 grams of instant dried yeast (1 tablespoon)

3 dl milk (1 1⁄4 cup)

Glaze:

1 egg yolk beaten

1-2 teaspoons milk or water

Braiding your Zopf:

1. Divide the dough in half. Roll each half into a long rope and follow the pictures below.

2. After braiding your bread, transfer it to a baking sheet lined with parchment paper.

3. Cover and let rest for another 30 mins. Whisk together egg yolk and milk or water and brush a coating on your loaf.