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author | Luke Smith <luke@lukesmith.xyz> | 2022-04-14 15:58:07 -0400 |
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committer | Luke Smith <luke@lukesmith.xyz> | 2022-04-14 15:58:07 -0400 |
commit | c08fd719fe95604d245f3eb0d18b5b0c72c1308d (patch) | |
tree | 9b5199ebd42684f266b4918cd6191f50db98239a /content/zopf.md | |
parent | 1477b62cc47dd937688771a825dd9fd392aeaf25 (diff) |
move to hugo
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diff --git a/content/zopf.md b/content/zopf.md new file mode 100644 index 0000000..8d8f2a0 --- /dev/null +++ b/content/zopf.md @@ -0,0 +1,30 @@ +--- +title: "Zopf" +date: 2021-03-15 +tags: ['swiss', 'bread', 'cheesefare'] +--- + +- ⏲️ Prep time: 30 min (plus one hour rising) +- 🍳 Cook time: 30 min + +## Ingredients +- 1kg white wheat flour +- ½L milk +- 125g butter +- 14g dry yeast +- 1½T salt +- 1 egg + +## Directions +1. Cut or tear up butter and put in skillet with milk on low heat (This is so the ingredients are not too clod, temperature should not exceed 31 C). +2. Put the flour in a large bow with the yeast, salt, milk and butter. +3. Mix and kneed for at least 15 minutes making sure to stretch the dough a lot. +4. Let the dough rest in a warm spot for at least one hour (temperature should not be higher than 31 C). +5. Start heating an oven at 200 C (no need to preheat, it will be a good temperature once you are done braiding) +6. Cut the dough in two or three sections (different according to region), then stretch and roll into long pieces. +7. Braid the strips, place on a parchment lined baking sheet and brush down with a beaten egg. +8. Bake for 30 minutes testing with a wooden skewer in the widest part when done. IF the skewer comes out clean, you are done, if not add 5 minutes and repeat. +9. Wait for the bread to cool before cutting. + +## Contribution +- Thijs Wester - [website](https://twester.tk) |