Zopfteig Bread
| Serves: 2 people | Recipe course: Breads | Total time (min.): 220 |
Ingredients
Egg 2 (about 100 g)
All Purpose Flour 120 g (about 1 cup)
Water 120 g (about ½ cup)
Active Dried Yeast 11 g (about 2 ¾ teaspoons)
Bread Flour 180 g (about 1 ½ cups)
Vegetable Oil 110 g (about ½ cup)
Honey 85 g (about ¼ cup)
Salt 1 teaspoon (about 6 g)
Egg 1 (about 50 g)
Water 1 teaspoon (about 5 ml)
Sesame Seeds as needed
Method
1 - Line a clean baking sheet with parchment paper then set aside
2 - Attach Dough Tool
3 - Add all purpose flour, water and active dried yeast to the EasyWarm Bowl
4 - Mix with splashguard fitted - 5 min, Speed 2
5 - Prove with splashguard fitted - 1 hr, 2
6 - Attach Creaming beater
7 - Add bread flour, vegetable oil, honey, egg and salt to the EasyWarm Bowl
8 - Mix with splashguard fitted - 10 min, Speed 1
9 - Prove with splashguard fitted - 1 hr, 2
10 - Transfer dough to lightly floured surface
11 - Divide into 2 equal pieces
12 - Divide each half into 4 equal pieces
13 - Shape each piece into a ball
14 - Shape each ball into a 30 cm long rope (12"), tapered at each end
15 - Cover half with kitchen towel then set aside
16 - Pinch 4 lengths of the remaining dough together at one end and braid into a loaf
17 - Pinch the ends together and tuck both ends of the braid under the loaf
18 - Transfer shaped dough to baking sheet
19 - Repeat with the rest
20 - Cover loosely with plastic wrap
21 - Prove - 35 min
22 - Pre-heat oven - 180°C
23 - Remove the plastic wrap from the baking sheet
24 - Add egg and water to a clean small bowl
25 - Beat lightly until combined
26 - Brush the dough with the egg wash
27 - Sprinkle with sesame seeds
28 - Bake until golden brown - 30 min, 180°C
29 - Remove from oven
30 - Transfer onto cooling rack and let cool
31 - Serve warm