Zopf/Tresse/Treccia/Tarschola

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