Zopf/Tresse/Treccia/Tarschola from Nick Malgieri's Bread by Nick Malgieri
Like fried potatoes in Belgium, this Sunday morning plaited bread might be the only food that truly unites Switzerland’s diverse ethnic and linguistic groups. I
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 62 g warm water, about 38°C
- 7 g sachet fine granulated active dried yeast or instant yeast
- 66 g strong white bread flour
- Egg wash: 1 egg well whisked with a pinch of salt
- 30 g unsalted butter, softened
- 1 teaspoon fine sea salt
- 2 tablespoons sugar
- 450 g strong white bread flour
- 112 g whole milk, warmed to about 38°C
- 2 medium eggs, at room temperature
- All the sponge
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