Zopf (Swiss Braided Bread)

Recipe View In a large bowl, dissolve the yeast in warm milk. Let stand until foamy, about 10 minutes.

Recipe View Add the egg yolk and softened butter to the yeast mixture. Stir to combine.

Recipe View Gradually add 2 cups of bread flour, mixing well until incorporated.

Recipe View Continue to add the remaining flour, 1/2 cup at a time, beating well after each addition until the dough comes together. (5 minutes)

Recipe View Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. The dough should be supple and slightly tacky.

Recipe View Divide the dough into 3 equal pieces.

Recipe View Roll each piece into a 14-inch long cylinder.

Recipe View Braid the three cylinders together, pinching the ends to seal. (5 minutes)

Recipe View Place the braided loaf on a lightly greased baking sheet.

Recipe View Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.

Recipe View Preheat the oven to 425 degrees F (220 degrees C) while the dough is rising.

Recipe View In a small bowl, whisk together the egg white and water to create an egg wash.

Recipe View Gently brush the risen loaf with the egg wash, ensuring even coverage.

Recipe View Bake in the preheated oven until golden brown, 20 to 25 minutes. The internal temperature should reach 190-200°F.

Recipe View Remove from the oven and let cool on a wire rack before slicing and serving.