Bernese braided bread Zopf (Zoepfe)

Category: Yeast bread
Kitchen: swiss
Bernese braided bread Zopf (Zoepfe)

Ingredients

Flour psh. 510 g
Milk 355 ml
Salt 1/2 tbsp. l.
Sugar 1 tsp
Dry yeast 7 g
Oil sl. 60 g
Yolk 1 PC.

Cooking method

  • A wide variety of breads are baked in Switzerland, but this one is the traditional Sunday bread of the German-speaking canton of Bern. According to legend, its origin is associated with the custom, when widows, when parting with their deceased husband, had to bury their cut-off braid with him. But time has passed, and changes have occurred in this tradition - now the function of this braid is performed by bread, which has been known in Switzerland since the middle of the 15th century.
  • Combine melted butter with milk. Add flour mixed with salt, sugar and yeast and knead to a soft dough. Cover and leave for about an hour until the dough doubles. Knead, divide the dough into two parts and form the same strands from them. A four-strand braid is woven from these two plaits. The technology is very simple. The bundles are laid on top of each other at right angles.
  • Bernese braided bread Zopf (Zoepfe)
  • Then the right end of the lower bundle is shifted to the left, and the left end to the right.
  • Bernese braided bread Zopf (Zoepfe)
  • Now the upper end of the second bundle is laid down and the lower end up.
  • Bernese braided bread Zopf (Zoepfe)
  • We return to the first harness and continue to the end of the harnesses. We fasten the ends and hide them under the resulting pigtail.
  • We put the bread on a baking sheet, cover with a damp cloth and again leave to rise from half an hour to an hour. Lubricate the braid with yolk and bake for about forty minutes in preheated to 200about oven.
  • Bernese braided bread Zopf (Zoepfe)

Note

A source: 🔗

dopleta
Yes, yes, I know that on our website we already have one wonderful recipe for Zopf bread from Gasha. But after carefully studying it, I decided that our recipes are still different, like their sources.
ok sana
Confused by the ratio of flour 510g. and liquids: milk + butter + egg this is 1: 1. Will it not be liquid?
Mikhaska
Cool bread and pictures!
But, I have the same question as previous speaker ok sana according to the ratio: flour - liquid ...
shakira
Yes. Collecting such a batter ... doubtful. 230 ml is, in my opinion. just right.
dopleta
Girls, I can say I stuck to the original recipe, diligently converting pounds and ounces to grams and pints to ml! But, kneading it in a bread maker, I was already using our rules, keeping an eye on the bun, and, considering that my flour was probably a little damp, I added a little of it, yeah. But I was not wrong - 1.13 pounds of flour = 510g, and 0.75 pints of milk = 425 ml? Nevertheless, the bread turned out, and very tasty! And by the way, I always bake my daily white bread with 270 ml of water and 380 g of flour.
Quote: ok sana

Confused by the ratio of flour 510g. and liquids: milk + butter + egg this is 1: 1. Will it not be liquid?
The egg does not go into the dough.
Mikhaska
Larissa! Thanks for the clarification on the kolobochku! I'm not strong in pounds and pints. Therefore, I will follow your advice.
ELa_ru
Quote: dopleta

0.75 pints of milk = 425 ml?
Larissa, in my opinion, an error crept into your calculations. The recipe is posted on the Swiss Center for North America website and uses American weight and volume. And you took an English pint, hence such a large volume of milk.

1 American fluid pint = 16 American fluid ounces
0.75 pints = 12 fluid ounces
1 fl oz = 29.57 ml
29.57 ml x 12 = 354.84 ml

That is, the prescription requires 355 ml of milk.
barska
Interesting story!
Mikhaska
ELa_ru! But, if, as you write, the original recipe uses American measures of weight and volume, then it means that not only pints are converted to milliliters, but also pounds - to grams, respectively. I think then the proportions will remain in equilibrium. Not this way?
dopleta
Okay ELa_ru, I am correcting, I think you are right, especially since I baked bread two days before the recipe was posted and, frankly, I cannot remember exactly how much flour I added during kneading.
P.S. Phew! End of confusion! I found my piece of paper, which I counted and baked!

🔗

Simply, posting the recipe two days after baking and firmly remembering that I was recalculating from the original, I took, as ELa_ru correctly noted, the values ​​of the wrong system of measures. But I did add flour. So now everything is correct!
ELa_ru
Quote: dopleta

Phew! End of confusion!
Not really. Larissa, you have the value of the Russian pound 409.5 g indicated on your piece of paper. And the recipe means the American pound, which is 454 g, and the flour, respectively, is calculated incorrectly (on the piece of paper). But the basic recipe is correct.
Just in case, I am writing a translation of the recipe accurate to the gram.

Ingredients for 1 bread:

511 g white flour
0.5 tbsp. l. salt
7 g dry yeast
0.5 tsp Sahara
64 g butter or margarine
355 ml milk = 366 r *
0.5 egg yolk

1 oz = 28.35 g
1 lb = 16 oz = 454 g
1 fl oz = 29.57 ml
1 fluid pint = 16 fl oz = 473 ml

* I converted the volume of milk into weight. The specific gravity of milk is approximately 1.03 (depending on the fat content of the milk). It is more convenient and more accurate to weigh on the scales.

Larissa, sorry for the tediousness in your topic. It's just that I often use American recipes and often recalculate American measures of weight and volume, although you can simply weigh it on a scale in ounces, but in grams more accurately.
dopleta
Quote: ELa_ru
But the basic recipe is correct.
Yes thank you, ELa_ru, I am writing about this that in the recipe itself everything is now correct! After all, we often correct the recipes found on the network, taking into account our own experience, so in this case I did the same - I baked bread, slightly changing the recipe for myself, adding flour, which I immediately wrote about. Well, and the yolk is needed only for smearing, so writing one or half is not important.
posetitell
Thanks for the bread! I baked it, brought it to my husband along with the story, puzzled)))

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