Breaking (from) bread

Niederdorfzopf

Haven’t made any zopf for a while. I think I need a break from white bread. But I was entranced by this windowful of buttery goodness while walking around the Niederdorf on Saturday.

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9 thoughts on “Breaking (from) bread

  1. Mmmmmmm…challah. Fabulous fresh and makes the world’s absolute best french toast when leftover (if there is any). I happen to have a wonderful recipe if you want it.

  2. Here’s the challah recipe, I hope you like it! I find it to be a very easy recipe and very tasty. I actually have to bake a double batch in order to ensure that I have enough left over for french toast.
    5-6 cups flor
    6 tablespoons sugar
    1 1/2 teaspoons salt
    1 teaspoon dry yeast
    1 large pinch ginger
    1/2 cup softened margerine
    1 cup hot water
    4 eggs at room temperature
    In a very large bowl:
    Mix together 1 1/4 cups flour, sugar, salt, yeast, and ginger.
    Add margerine and water and mix well.
    Add eggs and 1/2 cup flour, mix well
    Add enough flour to to make a soft dough
    Knead until smooth
    Lightly coat dough with oil
    Cover and place in draft free spot until double in bulk
    Punch down and divide in half
    Divide each half into three equal portions
    Roll out each portion
    Braid from center to end, turning to get other end
    Tuck ends under
    note: Can brush with water or beaten egg yolk and sprinkle with poppy seeds or sesame seeds at this point
    Let rise until double (uncovered)
    Bake 375 for 30 minutes or until golden brown.
    Enjoy!

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