Zopf
Braid-shaped bread
- Media: Zopf
Zopf or Züpfe (tresse in French and treccia in Italian) is a type of Swiss, Austrian, and German bread made from white flour, milk, eggs, butter and yeast.[1] The zopf is typically brushed with egg yolk, egg wash, or milk before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings. The German and French names are derived from the shape of the bread, meaning "braid" or "pigtail."
Swiss Zopf differs from other braid-shaped breads such as Challah or Hefekranz by way of being unsweetened.
See also
- Cardamom bread
- Panaret
- Pulla
- Vánočka
References
- ^ Zopf in the online Culinary Heritage of Switzerland database.
- v
- t
- e
- Burebrot
- Bürli (Ballon)
- Zürcher Murren
- Schlumbergerli
- Weggli (Petits pains, panini)
- Zürcher Brot (Langbrot)
- Zopf
- Basler Brot (BS/BL)
- Brascidèla (GR)
- Pane ticinese (TI)
- Paun jauer (Münstertaler Brot) (GR)
- Pain de seigle (VS)
- Rua-Brot (FR)
- Spanischbrötli (AG/ZH)
- St. Galler Brot (SG)
- Türggenbrot (SG) Urner Brot (UR)
- Bröötis (AI)
- Cuchaule (FR)
- Grittibänz (Bonhomme de Saint Nicolas)
- Recipes on WikiBooks
- Category:Swiss breads
- Food portal
- Switzerland portal
This bread-related article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e