{"id":15378,"date":"2023-10-02T05:54:29","date_gmt":"2023-10-02T04:54:29","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2023\/10\/02\/zopf-aus-5-strangen\/"},"modified":"2024-03-30T15:52:43","modified_gmt":"2024-03-30T15:52:43","slug":"zopf-made-with-5-strands","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2023\/10\/02\/zopf-made-with-5-strands\/","title":{"rendered":"Zopf made with 5 Strands"},"content":{"rendered":"\n
\"Zopf<\/figure>\n\n\n\n
\n \n

Zopf made with 5 Strands<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n Swiss Zopf is usually made of 2 strands that are braided into each other. This is the traditional way to braid them.<\/a> But you can also braid it with three strands like you do with your hair, you can see that in the link too. But I wanted to make a Zopf of 5 strands once, because it stays the same width from top to bottom and is therefore quite great for cutting into pieces and freezing.\n

\n\t\tThere are only the two of us and we eat one piece of bread each for breakfast. That means the bread gets old until it’s eaten! That’s why I freeze it in portions. Here is exactly described (and with video) how to braid! <\/div>\n
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\n <\/i>\n
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Prep time<\/div>\n
20 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
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Rest time<\/div>\n
2 std<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
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Cooking time<\/div>\n
40 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
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Portions<\/div>\n
12<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
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Total time<\/div>\n
3 std<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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\n\n\t

Ingredients<\/h4>\n\n\t
    \n\t
  • <\/i>

    1 kg Flour (in Switzerland there is special braid flour)<\/p><\/li>\n\t

  • <\/i>

    15 g dried Yeast<\/p><\/li>\n\t

  • <\/i>

    300 ml Milk<\/p><\/li>\n\t

  • <\/i>

    300 ml Water<\/p><\/li>\n\t

  • <\/i>

    20 g Salt<\/p><\/li>\n

  • <\/i>

    120 g soft Butter<\/p><\/li>\n\t

  • <\/i>

    1 Egg<\/p><\/li>\n

    For brushing<\/h4>\n\t
  • <\/i>

    2 Egg-yolk<\/p><\/li>\n\t \n\t \n\t <\/ul>\n\n\t <\/div>\n <\/div>\n \n

    \n

    Instructions<\/h4>\n
    \n
    1<\/div>\n
    \n

    Step 1<\/h4><\/div>\n
    Mix the flour with the dry yeast. Then add room temperature milk and lukewarm water, plus the room temperature egg and softened butter. Knead with the food processor and add the salt.<\/div>\n <\/div>\n <\/div>\n
    \n
    2<\/div>\n
    \n

    Step 2<\/h4><\/div>\n
    Let knead well for about 5-8 minutes. The dough should be soft and uniform. Place in a bowl and let rest covered for 90 minutes.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    3<\/div>\n
    \n

    Step 3<\/h4><\/div>\n
    Then remove the dough from the bowl and knead briefly, let rest again in the bowl for 30 minutes.\n<\/div>\n <\/div>\n <\/div>\n \n
    \n
    4<\/div>\n
    \n

    Step 4<\/h4><\/div>\n
    Cut the dough into 5 pieces of equal weight, mine were around 320g each. Knead each piece again briefly until even, then form into a long thin roll. Lay these strands side by side. Press the top ends together.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    5<\/div>\n
    \n

    Step 5 Braiding<\/h4><\/div>\n
    The outermost strands are used! Pass the left strand over the 3 middle strands, but under the 5th strand, placing the 5th strand over this 1st strand and the 4th strand, it is now exactly in the middle!\n<\/div>\n <\/div>\n <\/div>\n
    \n
    6<\/div>\n
    \n

    Step 6<\/h4><\/div>\n
    Now lay the 4th strand over the 5th strand, so you twist them.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    7<\/div>\n
    \n

    Step 7<\/h4><\/div>\n
    And again, you work with the outermost strands! Exactly as before, put the left strand over the 3 middle strands, but under the 5th strand, laying the 5th strand over this 1st strand and the 4th strand, it is now exactly in the middle!\n<\/div>\n <\/div>\n <\/div>\n
    \n
    8<\/div>\n
    \n

    Step 8<\/h4><\/div>\n
    Now twist these two strands together again. Continue like this, pressing the ends together at the end and pushing them under the braid.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    9<\/div>\n
    \n

    Step 9<\/h4><\/div>\n
    Place the braid on a baking sheet and brush with the egg yolk. Let it rest for 15 minutes.\nBake in the oven at 200 C degrees top and bottom heat for 15 minutes, then turn down to 180 C degrees and bake again for 30-40 minutes.<\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
    \n

    Notes<\/h4>\n In Switzerland we eat this Zopf on Sundays! <\/div>\n <\/div>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"Zopf<\/figure>\n\n\n\n
    \n