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diff --git a/content/zopf.md b/content/zopf.md deleted file mode 100644 index 6dae10a..0000000 --- a/content/zopf.md +++ /dev/null @@ -1,28 +0,0 @@ ---- -title: "Zopf" -date: 2021-03-15 -tags: ['swiss', 'bread', 'cheesefare'] -author: thijs-wester ---- - -- ⏲️ 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. |