Zopf is one of many kinds of breads savored in Swiss cuisine. This specialty braided bread has interesting similarity with the Challah.Swiss love this gorgeous bread for Sunday breakfast with butter or fruit preserves nevertheless I relished it with a bowl of soup for lunch.I use fragrant Rosemary ,that makes the bread all the more charming with its unique aroma and flavor.
Recipe Whole grain Rosemary Zopf
2 cups Whole Wheat Flour
1 cup All-purpose flour,little more for rolling
1 tablespoon fresh rosemary,finely chopped
1 tablespoon flax seed meal(optional)
1 pack active dry yeast,about 1 1/2 teaspoon.
2 organic eggs(vegan can skip the eggs and use 1/2 cup soy milk)
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoon Olive oil
I found this video very helpful for a beginner's lesson in braiding a simple 3 strand bread.
Combine water and sugar in a small bowl.Sprinkle the yeast over the top. Set aside until foamy,about 8 minutes
Whisk eggs, stir in oil and salt.Combine yeast mixture, the egg mixture in to the dough along with rosemary,knead the dough on a lightly floured surface until soft and supple,about 2 minutes.
Shape dough in to a ball and place in lightly oiled large bowl. Cover with clean kitchen towel and let rise until doubled in size,about 1 hour.
Preheat oven to 375F
Braid and Bake
Here is a video of 3 braid challah,very helpful indeed.
Turn dough on to a clean work surface and divide in to 3 equal pieces. Arrange ropes side by side on the work surface.
Starting at the far end braid the ropes. When the braid is finished,tuck both ends under and pinch to seal. Place loaf on a prepared baking sheet.Cover and let arise for another hour.
Brush loaf with little oil and sprinkle little more rosemary. Bake until golden brown,about 35-40 minutes.Cool on rack and slice,serve with soups or stews.
Recipe Barley Soup
This flavorful soup is from Graubünden in Switzerland ,laden with fresh vegetables and barley,and makes a superb accompaniment with the zopf.This is a low cal version of a typical swiss soup which are usually rich with dairy like cheese or cream.Add 2 tablespoon of heavy cream towards the end of the cooking process, if desired.
1/2 cup Barley
6-8 button mushrooms
1 medium potato,peeled and chopped
1 medium carrot,finely chopped
1 cup cabbage,finely chopped
1 medium onion or leek,finely chopped
2 cloves garlic,finely chopped
1 teaspoon freshly ground black pepper
1 tablespoon fresh rosemary,chopped
1 teaspoon salt
1 tablespoon Olive oil
Rinse and soak barley for an hour.Drain.
Saute onions in medium hot oil until lightly brown,add the garlic,after a minute,add pepper,the vegetables,rosemary and barley.Cover and cook on medium-low heat for an hour until barley is cooked through.Garnish with some more fresh rosemary,serve warm with any hearty bread.
The Swiss specialty bread and soup are my entry for AWED:Swiss,hosted this month by Curry Leaf