Happy Birthday to you, dear Jamie!
As desired I bring a bread to your virtual BBD #26 Birthday Party. I know you like Challah, so I decided to make a special shaped Zopf, the Swiss version of Challah. The preparation time is a bit longer as for your gorgeous 5 minutes Challah you made this Monday.
You may know that I’ve started a bread baking project for 2010 – 1 basic recipe 12 different breads. Of course I’ve already posted the basic recipe and on January 6 I made the first variation a Three Kings Cake. The same recipe I have used now for the Chnopf-Zopf. I hope you’ll like it.
If you wonder, Chnopf means knot. ;-)
makes 2 medium-size Chnöpf or 1 big Chnopf
150 g flour
50 g Milk
1 egg (50 g)
2 g fresh yeast
2 g salt
30 g sugar
300 g flour
50 g spelt flour
~200 g water
15 g fresh yeast
7 g salt
1/2 egg mixed with 1 tsp milk
Preferment: Mix all ingredients together, knead and let rise for 2 hours at room temperature then put in fridge overnight (12 to 24 hours). Before using let preferment get back to room temperature.
Final dough: Dissolve yeast in 50 g water, add rest of the water to the preferment and dissolve, too. Add all ingredients except salt and knead on low speed for 4 minutes. Add salt and mix another 6 minutes on a higher speed until you get a smooth dough. Cover and let rise for 60-90 minutes, until doubled in size.
Divide the each dough half into 4 equal portions for braiding. Shape the portions into rounds and let them rest for about 10 minutes. Roll the 8 dough rounds into ropes. If the dough starts to tear, stop and let it rest for a few minutes before proceeding.
Place 4 ropes as displayed on the photo, and start braiding by bringing the lower ropes over the upper.
Precise instruction how to braid can be found at Piroulie’s Blog.
When finished, tuck the ends under the loaf to hide the seam. Cover and let rise for about 1 hour, brush with egg wash and bake in the preheated oven 180 C for 20-25 minutes (if you make one big Chnopf, bake for about 30 minutes). Remove from oven and let cool on a wire rack.
In addition this is my submission to Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.