Name: Zopf/Tresse/Treccia/Tarschola (Swiss Plaited Bread)
Yield: Makes one 30-35 cm plait
Cuisine: Italian
Ingredients: Egg wash: 1 egg well whisked with a pinch of salt; 2 tablespoons sugar; 450 g strong white bread flour; 30 g unsalted butter, softened; 1 teaspoon fine sea salt; 66 g strong white bread flour; 2 medium eggs, at room temperature; 112 g whole milk, warmed to about 38°C; 7 g sachet fine granulated active dried yeast or instant yeast; All the sponge; 62 g warm water, about 38°C

Preparation info

Makes
one
30-35 cm plait

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

Like fried potatoes in Belgium, this Sunday morning plaited bread might be the only food that truly unites Switzerland’s diverse ethnic and linguistic groups. I’ve given the recipe name in the country’s four languages: German, French, Italian, and Rumantsch Grischun, this last a compiled language of ancient dialects spoken in Canton Graubünden. The version here comes from Zurich baker Reto Hausammann, acknowledged by critics and the public alike for preparing one of the ver

Ingredients

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Ingredients

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