Description:

The name Zopf is derived from the shape of the bread, and literally means braid. It is baked in the form of a plait and traditionally eaten on Sunday mornings. This recipe is from Alice Feurer, sister-in-law to Margrit Lohner.

What you will need:

• 4 cups water
• 1 cup powdered milk
• 1 1/2 squares butter or margarine
• 4 eggs
• 2 tbsp salt
• 2 tbsp yeast (disolve in 1/4 cup water and sprinkle a spoonful of sugar over yeast)

Directions:

Melt butter, put in with water and milk, add salt and eggs. Add 2 to 3 cups of flour. Add yeast, beat until bubbles form. Add flour until soft dough is formed. Let the dough rest 5 minutes. Roll into two long strips (for each half loaf. Lay strips in a cross and braid together going over and under. Let rise for 30 minutes. Brus h tops with egg yolk and bake at 375 degrees farenheit for 35 to 40 minutes. (Bread can also be added to bread pan once braided.)