Swiss Zopf Braided Bread

Step 1

Pour 1 cup warm milk into a large mixing bowl, then sprinkle 1.5 teaspoons instant yeast and 2 tablespoons granulated sugar into the milk.

Step 2

Let the mixture sit undisturbed for 5 minutes until foamy bubbles cover the surface, indicating the yeast is active.

Step 3

Crack 1 whole egg into the bowl with the yeast mixture and whisk using a fork until the egg is fully mixed in.

Step 4

Pour 4 cups all-purpose flour into the bowl in three batches, stirring with a wooden spoon after each addition until shaggy crumbs form.

Step 5

Sprinkle 1 teaspoon salt over the dough, then add 3 tablespoons softened butter in three pieces on top of the flour.

Step 6

Using your hands, squeeze and fold the dough for 8–10 minutes until it becomes smooth, elastic, and barely sticky—it should spring back when you poke it.

Step 7

Shape the dough into a loose ball and place it in a lightly oiled 4-quart bowl, turning once to coat all sides with oil.

Step 8

Cover the bowl with a damp kitchen towel and place it in a warm, draft-free spot (like an oven with the light on) for 1 hour, until the dough doubles in size.

Step 9

Transfer the risen dough to a lightly floured work surface and gently press it into a flat rectangle, about 12 inches long and 8 inches wide.

Step 10

Using a bench scraper or sharp knife, cut the dough lengthwise into four long strips of equal width by making three cuts parallel to the long edge.

Step 11

Lay the four strips horizontally on your work surface and pinch the top ends together to anchor them.

Step 12

Braid the four strands by taking the leftmost strand and weaving it over the next two strands, then under the rightmost strand, then repeating the pattern from left to right until you reach the bottom.

Step 13

Pinch the bottom ends together firmly and tuck all loose ends underneath the braid to create a neat loaf.

Step 14

Transfer the braid to a parchment-lined baking sheet, cover loosely with a damp towel, and let it rise in a warm spot for 45 minutes until puffy and nearly doubled.

Step 15

Set your oven to 400°F and wait until the indicator light or beep tells you it has finished preheating, about 10–12 minutes.

Step 16

In a small bowl, whisk together 1 egg yolk with 1 tablespoon water until smooth and uniform.

Step 17

Using a pastry brush, paint the egg wash all over the braided dough, including into the crevices, until the surface is evenly coated.

Step 18

Sprinkle 1 tablespoon pearl sugar (if using) evenly over the top of the braid.

Step 19

Slide the baking sheet into the preheated 400°F oven and bake for 30–35 minutes until the top is a deep golden-brown color and the loaf sounds hollow when tapped on the bottom.

Step 20

Remove the baking sheet from the oven and let the zopf cool on the sheet for 10 minutes, then transfer it to a wire rack to cool completely, about 1 hour.