Baking Zopf in Vancouver

The kids are homesick for Zopf and something to really sink their teeth into. I think anyone who has traveled the world and not found the right bread understands that.

Thanks to a good friend, we baked a Swiss butter Zopf together shortly before our departure, and I learned many tricks and techniques that are important for that. But first, we have to go shopping. Looking for flour and yeast. There is only dry yeast, and it comes in regular or rapid. Hm. Then for the flour, they only have 5 kg bags, oh so much Zopf??

We are proud of our shopping trip, but unfortunately, the challenge continues at home, how can we measure? We don't have a scale. Thanks to the internet, we convert the gram measurements in the recipe to cups and start.

We spend the time waiting for the dough to rise at the playground, and the kids eagerly peer into the bowl to see if the dough is getting bigger. Eventually, the dough is ready, and we could divide it, braid it, and brush it with egg. Now, just bake it. The oven is large and wide, but it only has bottom heat. So, we put the tray almost at the top and hope that the 370 ° Fahrenheit is accurate. It smells delicious, and in the end, we briefly use the grill from above to get the color right. E voila, it worked, it tastes good, and we are proud.

Thank you for teaching us.