Zopf
A dish made with white wheat flour and l milk. On the table in about 30 minutes.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 2¼ lb white wheat flour
- ½L milk
- 4⅜ oz butter
- 14g dry yeast
- 1½T salt
- 1 egg
Make it lactose-friendly
- ½L milk → lactose-free milk, oat milk, or almond milk
- 125g butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cut or tear up butter and put in skillet with milk on low heat (This is so the ingredients are not too clod, temperature should not exceed 31 C).
- Put the flour in a large bow with the yeast, salt, milk and butter.
- Mix and kneed for at least 15 minutes making sure to stretch the dough a lot.
- Let the dough rest in a warm spot for at least one hour (temperature should not be higher than 31 C).
- Start heating an oven at 200 C (no need to preheat, it will be a good temperature once you are done braiding)
- Cut the dough in two or three sections (different according to region), then stretch and roll into long pieces.
- Braid the strips, place on a parchment lined baking sheet and brush down with a beaten egg.
- Bake for 30 minutes testing with a wooden skewer in the widest part when done. IF the skewer comes out clean, you are done, if not add 5 minutes and repeat.
- Wait for the bread to cool before cutting.
Nutrition (estimated, per serving)
| Calories | 402 |
|---|---|
| Protein | 31.5 g |
| Fat | 28.2 g |
| Carbs | 4.8 g |
| Fiber | 0.9 g |
| Sodium | 1323 mg |
Source
based.cooking (community recipes, public domain) — unlicense