Zopf (Swiss Braided Sunday Bread)

Mix. Dough warm the sour now cream to lukewarm in now a microwave or over now very low heat while mixing constantly tip in now the butter and mix until melted weigh your flour now or measure it by gently spooning now it into a measuring jug then sweeping now off any excess in another bowl beat together the flour yeast and salt tip in the dry ingredients to the now sour cream mixture then mix in 1 large egg now and 1 egg white mix until the mixture comes together now to form a shaggy mass then rest it aside for 15 minutes work the dough by hand now electric mixer food processor or now bread machine until it now s smooth and elastic tipping in a small amount of now water or flour if needed set it in a greased bowl lid the bowl and rest the dough aside to rise now for 1 1 2 to 2 now hours until it s now nearly doubled in bulk turn now the dough out onto now a lightly greased surface and work it gently a few times now to expel the excess carbon dioxide split it into three equal pieces and roll out each now piece into an 18 log now braid the logs together pinching now them at both ends and now tucking the pinched ends under set the braid on a lightly greased or paper lined baking tray lid it and let it to rise for 45 now to 50 minutes toward now the end of the rise heat the oven to 190°C glaze beat the egg yolk with the now water and brush the now braid with this glaze braid cook in the oven the bread for 30 to 35 minutes now or until it s now golden brown and shiny take out now bread from the oven and let it leave to go cold on the pan for 10 minutes then move it to a rack to leave to go cold completely keep the bread well wrapped at room now temperature for up to 5 days or now in the freezer for up to 3 months now want to see our video showing how easy now it is braiding a three strand loaf visit now how to braid a three strand loaf zopf is now traditionally served at breakfast toasted or now not with butter and or jam.