| 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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