Braided Bread

I am cheating big time today. I meant to make a typical Swiss braided bread called Zopf (i.e. braids) for ages. I didn’t have much time to dally in the kitchen today, so I bought a ready to use flour mix.

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All you have to do is add 2.5dl water at room temperature, mix it into a dough and leave it to rise for 30 minutes.

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Then divide the dough into 2 equal parts and roll them into equally sized rolls.

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Now the flour pack doesn’t have instruction on how to braid the Zopf. I think I made a right pig’s ear of mine…

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Now you are supposed to let it rise again for 40-50 minutes. A baker once told me that yeast bread tastes even better when you have the time to leave it to rise overnight.
I do have the time and so my Zopf will spend the night covered with a damp cloth in the fridge. I hope it will rise and shine tomorrow!
Update: And rise it did! I brushed it with egg wash and baked it for 50 minutes at 190 degrees in the oven preheated at 220 degrees Celsius.

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To leave it in the fridge overnight was a top tip! The Zopf turned out really airy and tasted great.

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Next time I do it myself from scratch but I’ll take braiding lessons from my dad first…

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