Swiss Zopf Bread — Traditional Swiss Braided Bread Recipe

Zopf is one of Switzerland’s most beloved breads — a braided, enriched loaf with a soft, pillowy crumb and a rich buttery flavor that makes it hard to stop at one slice. Traditionally baked on Sunday mornings in Swiss homes and bakeries, it’s the kind of bread that turns an ordinary breakfast into something worth slowing down for.

This easy recipe comes together without much fuss and the most common of ingredients, so you can make a beautiful braided loaf at home whenever the urge hits. Whether you’re looking for something for brunch, a bread to serve alongside soup, or simply a lovely loaf to have on hand through the week, this Swiss egg bread is an ideal choice.

Similar to Challah

Flour Choices

The recipe was tested with bread flour but an unbleached all-purpose flour would work just as well.

If you wanted to substitute some whole grain for the white flour, you could but the texture will be different. Also know that whole grain flours absorb water differently, so add slowly and mix to see exactly how much is necessary.

The most difficult thing about the recipe is the braiding, which could be skipped, but some practice makes perfect and braiding can be quite fun and intricate once you get the hang of it.

Bread Shape

Zopf is traditionally a braided bread. I opt for a 3-strand braid most of the time but you can braid it anyway that feels most comfortable.

However, there is no reason for you to feel locked into that shape.

You could form them into knots like my challah rolls. You could do basic bread rolls for ease and speed. Check for doneness earlier than the recipe suggests if you go with rolls.

Bake the dough into simple rounds or oblong shapes on baking sheets, if desired.

The bread could also be formed into regular loaves and baked into bread pans.

Troubleshooting

The braid spread out and lost its shape during baking. This usually means the dough was too soft or the strands were rolled too loosely. Make sure to roll each strand firmly and evenly, and pinch the ends together tightly before placing on the baking sheet.

The braids puffed up and the pattern disappeared. This is normal to a degree — the bread will expand during baking and the braid will soften somewhat. For a more defined braid after baking, don’t over-proof during the second rise. Put it into the oven when the dough has risen but still has a little spring left when gently pressed.

The crust is pale instead of deep golden. Make sure the egg wash covers the entire surface of the braid, including the sides.

The bread is dense. Too much flour is the most common culprit in enriched doughs. Add flour gradually and stop as soon as the dough is soft and smooth — it should feel slightly tacky but not sticky. Also check that your yeast is fresh and foamed properly during proofing.

The bread didn’t rise well. Check your water and milk temperatures — both should be warm but not hot. Too hot will kill the yeast. If the yeast didn’t foam in the first step, start over with a fresh batch rather than proceeding with a dead yeast dough.

How to Serve

No reason to overthink this, serve like you would any good bread. It’s great sliced and served with butter or jam alongside coffee or tea for breakfast.

It can easily be sliced and used for sandwiches or dipped into soups.

How to Store

Put any leftover bread in an airtight container, where it should stay fresh for up to 5 days at room temperature.

For longer term storage, wrap loaves or slices in plastic wrap or place into freezer bags and freeze.

Let frozen bread thaw on the counter prior to serving. Use up frozen bread within 6 months for best flavor.