Zopf

A braid ( bern German Züpfe ( f), high German Butterzopf ) is a typical Swiss or South German braided white bread. In contrast to plait it is not sweetened.

Braid is made from yeast dough. It contains butter and milk and is still enjoyable even after several days. Before baking, the braid is coated with egg yolk.

Traditionally, the plait of two double strands of dough taken ( four strands ), which gives it a higher form.

As a meal, normal white flour are used. Which is available in some special operations Swiss Zopfmehl contains a proportion spelled flour, whereby the structure of the dough is improved. In addition, ascorbic acid, additional gluten and malt flour may be included.

The crumb of the plait should have a fibrous structure. This is achieved in that a flour is used with a high gluten content and the Flechtstränge be drawn may be taken several times and folded again.

The braid is traditionally eaten on Sunday with butter and honey or jam for breakfast.