Bread Zopf (oven)

Category: Yeast bread
Kitchen: swiss
Bread Zopf (oven)

Ingredients

Flour of the highest grade 600 g
Cream 150 ml
Juice of half a lemon
Softened butter 110 g
Warm milk 150 ml
Fresh yeast (or 10 grams dry) 30 g
Eggs 2 pcs.
Salt 12 g
Sesame seeds, poppy seeds, oatmeal (optional)

Cooking method

  • What to do:
  • In a bowl, mix the cream and lemon juice, leave for 5 minutes
  • Sift flour with a slide, place yeast in the center. Pour milk and cream in a thin stream. We begin to knead the dough.
  • Add 1 egg, cut into pieces softened butter, salt one by one.
  • Knead the dough for about 20 minutes, beat it against the work surface. It should be gentle.
  • Next, leave the dough in a bowl for 1 hour, covered with a transparent film.
  • We spread the dough on the desktop without stirring any more. Divide the dough into 3 equal parts, roll out a roller from each.
  • The taste of bread can be enriched by greasing one of the strands with a beaten egg and sprinkling it with oatmeal, sesame seeds, poppy seeds.
  • Sprinkle the desktop with flour, and weave a pigtail. We transfer to a baking sheet, carefully fill the tips.
  • Cover with oiled wrap and leave for 50 minutes.
  • Preheat the oven to 180 degrees Celsius.
  • Next, grease the bread that has come up with an egg (which is the second).
  • We bake for 30-40 minutes.
  • Conversion to 400 gr flour for HP
  • What do you need:
  • 150 ml (milk + cream) warm
  • 75 g butter, softened
  • 400 g flour
  • 1.5 tsp dry yeast (7gr)
  • 2 - 2.5 tbsp. l. Sahara
  • 1 tsp salt
  • 1 egg
  • 1.5 - 2 tbsp. l. lim. juice
  • For splendor, you can add panifarin.
  • The book does not mention the percentage of cream used. I decided that if they are diluted in half with milk, then at least 30 percent. But at home I had 10 percent cream House in the village, so I did not mix it with milk, but took all the cream.
  • Heat the milk and butter so that the butter begins to melt. Put food in the bucket according to the order in your HP.
  • Basic mode. Size M. Crust Light. (I set it to medium, and the bread turned out to be darkish.)
  • After kneading, without turning off the program, take the dough out of the oven, pull out the paddle - mixer. Divide the dough into three bundles (the bundle length should be one and a half to two times longer than the bucket). Roll one in kugzhut, weave a pigtail. Put the pigtail in a bucket, bending the ends under the bottom.
  • Let the stove do its thing on its own ...

Time for preparing:

Cooking 30 minutes, plus 2 hours proving the dough Bake 40 minutes

Cooking program:

180 degrees

Note

From the book "Buns and Bread at Home"
Try it, bread has a creamy taste ...

Cubic
Very tempting ... this will be my next bread!
Cubic
Well, here's my Zopf.
I wanted to do everything exactly according to the recipe: I look, but there are no lemons at home ..
I ran to the store, came and refueled food in HP, decided once the time wasted, I put it on "fast", especially since the milk-butter is put there warm.
And now, when I was already sculpting a pigtail, I saw lonely lemons on the table, and they lie in a store bag, I bought them to buy, but I forgot to send them to bread !!!!

So I got such a wonderful bun, but not quite according to the recipe ...

By the way, the sides were very fried, although they put a light crust.

100_0853m.JPG
Bread Zopf (oven)
Gasha
Cubic, well, a very beautiful bun turned out !!!
larimari
Good day!
I baked bread today according to your recipe, but instead of sesame I used poppy seeds. It turned out to be a beautiful bread, very pleasant to the taste, only the roof fell a little.
Thanks for the recipe.
TEP60
Flour of the highest grade - which Shtibel should be bought ???? Thank you.It's just not written, but I'm a novice baker, I have to get used toBread Zopf (oven)
Gasha
Sokolnicheskaya, Makfa, Nastyusha
Pakat
TEP60 , you here, they will rather answer ...
verzun
Good day!
Two weeks ago, my husband gave me a "severin" bakery, now I try a little different recipes
I baked bread today according to your recipe.
In general, the problem is that my bread turned out to be a little damp (not finished) and the roof of it fell a little.I'll say right away that I didn't have live cream and I used dry ones, maybe because of them.
but no matter what, it even tasted very decent
Cubic
Quote: verzun

Two weeks ago, my husband gave me a "severin" bakery, now I try a little different recipes

Congratulations!

Quote: verzun

In general, the problem is that my bread turned out to be a little damp (not finished) and its roof fell a little

It looks like there was a lot of water ...
Larisa 888
Yesterday I also baked this bread. The bread is delicious, it even looks more like butter. But my roof fell through too. Apparently too much water. And I have already prepared a camera, I wanted to capture my work. It's not meant to be.
I just thought ... Maybe it's all about the lemon? For 600g. flour in the original recipe needs the juice of half a lemon, and this is about 2 tablespoons, the same amount as in the converted recipe for 400g. flour. But Kubik forgot to put lemon juice in the dough and the roof of her bread did not fall off.
Gasha
Larisa 888, it's not about lemon, but about different types of flour ... At bakeries, before baking, the moisture content of the flour is measured every time, and only on this basis the exact amount of water is calculated. I did it several times, without deviating from the recipe, and several people on Gudkuk also baked this bread - everyone had a beautiful roof ... But, as my experience shows, it would still be good to follow the bun ... Bread one by one and the same recipe, depending on the flour, the thickness of the cream, the weather, finally, it can be different ...
Cubic
Larisa 888, I confirm:

Quote: Gasha

Larisa 888, it's not about lemon, but about different types of flour ... At bakeries, before baking, the moisture content of the flour is measured every time, and only on this basis the exact amount of water is calculated. I did it several times, without deviating from the recipe, and several people on Gudkuk also baked this bread - everyone had a beautiful roof ... But, as my experience shows, it would still be good to follow the bun ... Bread one by one and the same recipe, depending on the flour, the thickness of the cream, the weather, finally, it can be different ...

I repeated this bread with lemon juice, though I didn't measure it with spoons, but just crushed half a lemon over the bucket with my hands ... I didn't take a picture again. The only difference was in the fried sides, which I cannot explain in any way, and I really did not notice much difference in taste

I think lemons and cream are different and, more importantly, eggs (according to my measurements, they are 45 g and 65 ..., I suspect that the range is even wider)
Tango
Thank you, Gasha! I did it in HP without any deviations from the proposed recipe and technology - everything turned out perfectly. The only thing that is offensive is that the fibers of the braid did not remain inside the bread, it is all homogeneous, that is, the braids are only on top, essentially for beauty. I'll have to try it in the oven if I can overcome laziness ...
Nastasya
Today I tried to bake this bread. Here's what happened:
Bread Zopf (oven)
I was in a hurry, of course. I was worried that how did the regime continue to work, and I pulled out the dough. She also missed it when the batch was over. But, it seems, it worked out.
Gasha
Nastasya, just great!
ICQ
Bread Zopf (oven)
Such is my loaf
Gasha
ICQ, wonderful bun !!!
Stern
Nastasya, ICQ, with good bread for you!
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