Zopf!

This is a Swiss recipe. It’s the traditional Swiss Sunday loaf, similar to the Jewish chollah but plaited differently. It’s deceptively easy to make and way better than a Warburtons. Here’s how…

Cream the yeast and honey together in about 2 tablespoons of warm milk. Melt the butter and add to the yeast mixture along with the salt. 

 Place the flour in a bowl, make a well in the centre and slowly mix in the yeast mixture. Mix well and add in your beaten egg.

Knead well on a floured surface. Cover with a cloth and leave to rise for an hour or more. Knock the dough back and divide into three long sausage strips. Plait together, then leave to rise a second time for half an hour.

Brush the loaf with your egg yolk then bake for 45 minutes at a moderately hot oven (190) Gas 5. I didn’t have poppy seeds but they - or sesames would be good too.  Zopf! 

1/2 oz fresh yeast
1 teaspoon Fife honey
8 fl oz warm milk

1 Ib srong white flour
2 oz butter
1 teaspoon salt
1 egg beaten
1 egg yolk