Swiss Zopf (Bread)

Ingredients:

1 kg (2.2 pounds) white flour

1 tablespoon salt

20 to 30 gr (0.7 to 1 ounce) yeast, broken in small pieces

1 teaspoon sugar

125 gr (4.4 ounces) butter or margarine, soft

6.5 to 7dl (0.7 to 0.75 quarts) milk

1 yellow of an egg, diluted

Cooking Instructions:

For 2 bread, about 800 g: Mix flour and salt in a bowl, add yeast, sugar, butter and milk, knead to a soft dough. Needs about 10 minutes by hand, 4 to 5 minutes when using a machine. Cover and let grow for about one hour until size has doubled. Cut dough in two or four pieces of the same size. Weave as shown below. Put bread on a sheet metal, covered with backing paper, sweep with water. Let grow again for about 30 to 60 minutes. Before baking, sweep with the yellow of an egg. Bake for about 45 to 55 minutes in the lower part of the pre-heated oven at about 200 degree Celsius (400 degree Fahrenheit). Serve within 2 to 3 days.

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