How-to: 4-strand Zopf (braided bread) | FOOBY

Mix the flour, salt and sugar in a bowl. Crumble the yeast, add. Cut the butter into pieces, mix in with the egg and milk, knead into a soft smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.

Halve the dough, shape both halves into rolls (each approx. 70 cm long and slightly thinner at the ends).

Place the two strands on the work surface in a cross.

Fold the end of the lower roll from the top right to the bottom left.

Fold the opposite end from the bottom left to the top right.

Repeat these steps until the strands are plaited.

Press the ends together gently, tuck under the loaf.

Place the bread on a baking tray lined with baking paper. Beat the egg, brush the bread with a little egg, leave to rise for a further 30 mins., brush with egg once more.

Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.

Equipment Needed

Allergens