Zopf (Swiss Braided Bread)

Ingredients

All-purpose flour

4 cups

Active dry yeast

2 1/4 teaspoons (1 packet)

Sugar

2 tablespoons

Salt

1 teaspoon

Milk

1 cup, lukewarm

Unsalted butter

1/4 cup, melted

Egg

1, beaten (for egg wash)

Instructions

1. In a large mixing bowl, whisk together the flour, yeast, sugar, and salt until well combined.
2. Add the lukewarm milk and melted butter to the dry ingredients. Stir until a dough begins to form.
3. Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
4. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Once the dough has risen, punch it down to release the air. Divide it into three equal portions.
6. Roll each portion into a long rope, about 12-14 inches in length.
7. Braid the three ropes together, tucking the ends under to seal the braid.
8. Transfer the braided dough to a greased baking sheet. Cover with a clean kitchen towel and let it rise for another 30 minutes.
9. Preheat the oven to 375°F (190°C).
10. Brush the top of the braided dough with the beaten egg to achieve a beautiful golden crust.
11. Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
12. Remove from the oven and let it cool on a wire rack before slicing and serving.