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Step 7. Pre-heat the oven to 170 °C convection bake or 180 °C conventional bake. Brush the top of the dough with egg wash and bake the bread for about 25 - 30 minutes until the surface is golden brown and the internal temperature reaches 93 °C. If the top browns too quickly, loosely cover it with aluminum foil.

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Melt the butter in a small saucepan over low heat. Take the pan off the heat and add the cold milk into the pan. Mix should be lukewarm now. Mix the yeast and sugar and add some of the lukewarm milk. Let mixture stand until yeast begins to bubble (5 - 10 minutes). In a big bowl, mix the flour and the salt together.

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Place the braid on a lightly greased or parchment-lined baking sheet, cover it, and allow it to rise for 45 to 50 minutes. Toward the end of the rise, preheat the oven to 375°F. To make the glaze: Whisk the egg yolk with the water, and brush the braid with this glaze. To bake the braid: Bake the bread for 30 to 35 minutes, or until it's golden.

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Instructions. Melt the butter in a sauce pan over medium heat. Remove from heat. Add the cold milk and sugar. Add the dry yeast and dissolve. To the bowl of a stand mixer fitted with the hook attachment, add the flour and salt. Mix for a few second until combined. Add the milk/yeast mixture. Knead for 3-4 minutes on low speed (or use your hands.

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When the bread is rising for the second time, preheat the oven to 400 F. Once the shaped dough has puffed up, brush it with cream liberally and then place it in the oven. Let it bake for 20-30 minutes or until the bread is golden brown on top. Keep an eye for 20 minutes, so the bread does not brown too quickly.

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Baking Zopf. Preheat - oven to 400°F/ 200°C. Egg Wash - whisk 1 egg yolk with 1 tablespoon of milk. Brush the braid with egg wash. Bake - place Butterzopf on a baking paper lined baking sheet. Position on a lower rack in the fan forced oven and bake for about 30 minutes until golden brown.

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Bake the braided Swiss bread. Preheat the oven to 425 degrees F. Add a pinch of salt to the egg white with tablespoon of water, mix well, and brush each braid with the egg white. 1 Egg white. Bake it for about 20 to 25 minutes or until it's golden brown. Let this cool for atleast 15 minutes before slicing.

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Swiss Braid Makes 1 loaf Adapted from Bread by Christine Ingram and Jennie Shapter. For the dough: 12 oz (about 3 cups) unbleached white bread flour 1 teaspoon salt 2 1/4 teaspoons active-dry yeast 2 tablespoons lukewarm water (105 - 110 degrees F) 3/4 cup sour cream 1 egg, lightly beaten

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Divide the dough into 3 equal pieces and roll each piece into a 14-inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 1 hour. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).

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Cut dough in half. Form each half into a long roll. Lay rolls out in front of you on a work surface in an X shape. Braid bread by constantly switching ends. Place bread onto a baking sheet, cover with a damp cloth, and let rise for 15 minutes. Preheat the oven to 375 degrees F (190 degrees C).

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Instructions. To make the dough: Add sugar, salt, and yeast to a large bowl. Heat the milk on the stove or in the microwave until warm to the touch, about 110°F. Pour warm milk on top of the yeast mixture. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes.

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Zopf (aka Butterzopf) is a Swiss braided bread with a soft and spongy texture, perfect for a breakfast treat. It features a unique braiding technique, but is easy to make even for a less experienced bread baker! Zopf or Butterzopf is perhaps the most famous type of Swiss bread. It also goes by a few different names in different regions of.

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Cover with greased plastic wrap and let rise till doubled, about 1-1 ½ hours. Preheat oven to 375º. Whisk the remaining egg and brush over the surface of the braid. Bake for 30 minutes, covering with foil for the last 5-10 minutes if the loaf is browning too fast. Cool on a wire rack.

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Combine the wet ingredients along with the yeast (except the egg). Stir and let it stand for 15min until dissolved. 2. In a large bowl, mix together the flour and salt. Make a well and add the egg and the yeast mixture. 3. Combine well to obtain a rough dough. 4. Transfer to a floured surface.

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Whisk the lukewarm milk, sugar, salt, and dissolved yeast mixture into the eggs until blended. With a silicone spatula or dough whisk, gently mix in the flour until almost fully incorporated. Transfer the dough to a clean, floured workspace (or Roul'Pat) and knead until the dough is smooth and elastic, about 10 minutes.

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Instructions. In a large bowl, or the bowl of a stand mixer, add the yeast and sugar. Pour the warm water over and let sit until foamy, 5-10 minutes. Pour in warm milk and egg. Beat everything together. Stir in 3 cups of the flour, mixing well. Add the salt and another 2 cups of flour.