Dairy Keen - Home of the Train

Swiss Bread – (Zopf Bread)

Famous Swiss Bread

Zopf Bread is a typical Swiss Sunday morning bread in Switzerland. We call it Swiss Bread and it is “a must have” at the Midway’s annual Swiss Day Celebration. There are many people who have been working very hard to make thousands of loaves just in time for this Friday and Saturday’s annual Swiss Days.

This is adapted from Lila Mae Johnson’s recipe. Her recipe makes 6 loaves. She makes the best Swiss Bread EVER!

We are all very proud of Midway and all they do to welcome all the visitors to this grand celebration. Hope you are able to enjoy all the wonderful Swiss activities and foods too.

Makes 3 Loaves

½ Cups Sugar
1 Tablespoon Salt
3 Cups BREAD Flour
1/3 Cup of Powdered Milk
2 packages Quick Rise Yeast (or 2 Tablespoons)
2 Beaten Eggs
3 Cups Hot Water (125 Degrees)
½ Cup Shortening or Butter, softened
3-4 Cups additional Bread Flour
1 egg and 1TB water, whisked together for glaze for top of bread

Into a large mixing bowl combine sugar, salt, 3 cups of bread flour, powdered milk, and yeast. Mix with a dough hook attachment until combined. Add the hot water, eggs, and the shortening. Mix for 5 minutes.

Add additional flour 1/2 cup at a time. Depending on the type and brand of flour you made need more or less flour than the recipe calls for. Add enough to make a soft dough but not sticky.

Mix until dough pulls away from sides of bowl and the dough is smooth. Place dough into a greased bowl. Cover the bowl with a clean cloth and let rise until it doubles in size, about 45 minutes. Push the dough down. Divide into three equal loaves. Then divide each one of those loaves into 3 parts, roll into 3 ropes just a bit longer than your bread pan. Braid the three pieces of dough together and tuck ends in and place into grease bread pans. Cover and let rise in a warm spot, until double in size about ½ hour. Brush the top of the bread with the beaten egg wash. Place into a pre-heated 350 Degree oven. Bake until golden, 35 – 40 minutes. Remove from pan when you remove from oven. Try not to cut while hot as it goes doughy, but it is hard to wait.