In Switzerland, it is a ritual in most households to serve a loaf of Butterzopf for breakfast on the weekends, so much so that many bakeries do not even sell these loaves during the week.
The directions below describe how to make either challah or brioche, but feel free to do as I did, and divide the dough in half, yielding one small challah and one small brioche loaf. It entails separating a section of dough from your kneading and giving it to a kohen. Best eaten warm with butter and honey!
Just as an aside, when you make this Swiss-style braided bread, know that it is called Zopf because that’s what German-speaking people call something… braided. And this, my friend, is the true secret behind fluffy enriched bread. Like I said… I can be complicated about this here is how I knead the bread dough: … which is when you should be able to successfully pull a small amount of dough into a tiny window without it ripping apart. The halachic definition of challah is a reference to Positive Mitzvah #133. But if you do, wrap it in a clean tea towel and keep it at room temperature for a day, maximum. Bread, Butter, Enriched, https://schweizerbrot.ch/rezept/butterzopf/, Plaited. Generally it's a yeasted loaf and so I had the notion of making it with a sweet sourdough, and I'm pleased to say it worked! Otherwise, weigh out 2 1/2 oz (72g) portions of the dough and make mini braids. Challah is typically parve meaning it has no dairy or meat product in it (notably, even though eggs are most often found in the dairy sections of supermarkets, they are considered parve). Place a metal baking tray in the middle shelf of the oven while it is preheating. Tuck the loose ends under and you’re done! Over the years, I’ve noticed that there is a big divide in the world of challah (braided bread traditionally eaten at every Jewish meal). ), you’ll mix the activated yeast with a little more liquid and flour. Apparently this Paul Hollywood dude is a pretty great baker, too The theory behind it is that the gluten strands will develop enough for you to be able to pull a bit of dough into a square thin enough to almost see through. Measure the flour, sugar, salt and yeast into the bowl of an electric stand mixer. OVEN TEMPERATURESAll recipes on this website state temperatures for a regular oven (i.e. If you are looking for more Swiss recipes, you might also like: Zurich-Style Veal with Creamy Mushroom Sauce (Zürcher Geschnetzeltes), You will need approx 3.5 hours to make the Butterzopf. More about me ... By submitting your comment or message, you agree to share your personal data. The main difference between a Butterzopf and Jewish challah is that a Butterzopf contains butter, whereas challah traditionally uses oil. Once the butter is fully incorporated into the dough, add the next tablespoon of butter. Place the dough into a lightly oiled mixing bowl and cover with a clean tea towel. Measure the flour, salt, sugar and yeast into the bowl of an electric stand mixer. Knead in your stand mixer fitted with the dough hook attachment on low speed for 8 minutes. Until, sorry about the cliché, my grandma started teaching me how to make the most beautifully fluffy Zopf. Let the dough rise until doubled in volume, usually about 1-2 hours (depending on your altitude, higher altitude makes for a quicker rise; and other factors outlines in the tips below). Please note that I’m using European butter, so if you can get your hands on a slightly fatter European-style stick of butter, all the better.
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