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Zopf (Traditional Swiss Plaited Breakfast Bread)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)425.9416
Energy (kCal)3285.1915
Carbohydrates (g)220.7892
Total fats (g)77.1633
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix together all ingredients except egg yolk to make a soft dough. Knead 10 minutes or so. | 2. Divide into 4 and make long sausages with the dough. | 3. Form the sausages into 2 square crosses. | 4. Plait each cross, using a 4 strand plait, so that you end up with two loaves of plaited bread. | 5. Put in the fridge until ready to bake- overnight, for example. | 6. Paint the loaves with a little of the egg yolk. | 7. Place a water bath under the oven shelf. Bake in the bottom half of a 220 degree Celcius preheated oven for 10 minutes, then turn the temperature down and bake at 200 degrees for 40 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plain flour 1 kg 889.4927 0.0 197.8871 4.9971
    salt 1 tablespoon - - - -
    yeast 30 ounce 1573.3968 173.669 203.0958 7.6544
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    butter 125 g melted cooled 712.5 32.7375 22.2625 60.0
    milk 650 -700 0.0 0.0 0.0 0.0
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    milk 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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