Heidi Bread: Zopf Swiss Plaited Bread
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100 grams melted butter
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1 beaten egg
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4 tablespoons sugar
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1 tablespoons instant dried yeast
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1 cup lukewarm/blood temperature water
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1 cup lukewarm/blood temperature milk
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2 teaspoons salt
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5 5½ cups high grade (strong) flour
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1 egg yolk and 1 tablespoon milk for egg wash
Step 1 - In a large mixing bowl combine butter, egg, sugar, yeast, water and milk and leave till yeast mix is bubbly (about 10-15 minutes).
Step 2 - Add 4-5 cups flour and salt, insert dough hook and knead for at least 5 minutes. Add a little more flour gradually, if needed, for a soft and very pliable dough. Cover bowl with plastic film till dough is well risen.
Step 3 - Line a tray with baking parchment and on top of this shape into three long rolls and plait on the parchment. This recipe makes one very large plait or 2 medium sized ones or 4 small ones that are ideal for a long sandwich. Place on baking paper lined tray and brush plaits with a beaten egg wash.
Step 4 - Preheat oven to 180°C. When the plaits are well risen and double in size, bake for approximately 30 mins till deep golden brown. Cool immediately on wire racks.
A note from Liz: By the way, this is a recipe that freezes so well- especially if wrapped and placed in the freezer when barely cool. I then run it briefly under the cold tap ( stops crust flaking off) and pop it into a moderate oven to bake until warmed through.