| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Swiss | Bread, Swiss | 1 | Servings |
INGREDIENTS
| 10 | lb | WATER |
| 1 | lb | Yeast fresh |
| 1/8 | lb | Malt Powder (0.10 LB) |
| 21 1/2 | lb | All purpose flour |
| 2 | c | Eggs |
| 3/8 | lb | Salt (0.40 LB) |
| 2 1/2 | lb | Sweet Butter |
INSTRUCTIONS
Zopf , similar to a Challah bread. Every bakery in Switzerland makes this bread for the weekend. Originally it was only to be eaten on Sunday mornings for brunch. Yield 38 LBS Straight dough method, mix in same order as ingredients are listed. Braid as desired (2, 6 or 8), egg wash, proof and bake at 375 for .... min. depends on size should be golden brown. Posted to bakery-shoppe digest V1 Number 041 by "PastryWiz Food Resource Center" <PastryWiz@msn.com> on Apr 19, 97
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