BBD #26 - Chnopf-Zopf for Jamie's Birthday Party
Happy Birthday to you, dear Jamie! 
As desired I bring a bread to your virtual BBD #26 Birthday Party. I know you like Challah, so I decided to make a special shaped Zopf, the Swiss version of Challah. The preparation time is a bit longer as for your gorgeous 5 minutes Challah you made this Monday.
You may know that I've started a bread baking project for 2010 - 1 basic recipe 12 different breads. Of course I've already posted the basic recipe and on January 6 I made the first variation a Three Kings Cake. The same recipe I have used now for the Chnopf-Zopf. I hope you'll like it.
If you wonder, Chnopf means knot. ;-)
Chnopf-Zopf
makes 2 medium-size Chnöpf or 1 big Chnopf
150 g flour
50 g Milk
1 egg (50 g)
2 g fresh yeast
2 g salt
30 g sugar
Final dough
300 g flour
50 g spelt flour
1/2 egg
~200 g water
15 g fresh yeast
7 g salt
preferment *
egg wash
1/2 egg mixed with 1 tsp milk
Preferment: Mix all ingredients together, knead and let rise for 2 hours at room temperature then put in fridge overnight (12 to 24 hours). Before using let preferment get back to room temperature.
Final dough: Dissolve yeast in 50 g water, add rest of the water to the preferment and dissolve, too. Add all ingredients except salt and knead on low speed for 4 minutes. Add salt and mix another 6 minutes on a higher speed until you get a smooth dough. Cover and let rise for 60-90 minutes, until doubled in size.
Divide the each dough half into 4 equal portions for braiding. Shape the portions into rounds and let them rest for about 10 minutes. Roll the 8 dough rounds into ropes. If the dough starts to tear, stop and let it rest for a few minutes before proceeding.
Place 4 ropes as displayed on the photo, and start braiding by bringing the lower ropes over the upper.
When finished, tuck the ends under the loaf to hide the seam. Cover and let rise for about 1 hour, brush with egg wash and bake in the preheated oven 180 C for 20-25 minutes (if you make one big Chnopf, bake for about 30 minutes). Remove from oven and let cool on a wire rack.
More entries and recipes in English.
+++ Das könnte auch schmecken / You might also like: +++
As desired I bring a bread to your virtual BBD #26 Birthday Party. I know you like Challah, so I decided to make a special shaped Zopf, the Swiss version of Challah. The preparation time is a bit longer as for your gorgeous 5 minutes Challah you made this Monday.
You may know that I've started a bread baking project for 2010 - 1 basic recipe 12 different breads. Of course I've already posted the basic recipe and on January 6 I made the first variation a Three Kings Cake. The same recipe I have used now for the Chnopf-Zopf. I hope you'll like it.
If you wonder, Chnopf means knot. ;-)
Chnopf-Zopf
makes 2 medium-size Chnöpf or 1 big Chnopf
150 g flour
50 g Milk
1 egg (50 g)
2 g fresh yeast
2 g salt
30 g sugar
Final dough
300 g flour
50 g spelt flour
1/2 egg
~200 g water
15 g fresh yeast
7 g salt
preferment *
egg wash
1/2 egg mixed with 1 tsp milk
Preferment: Mix all ingredients together, knead and let rise for 2 hours at room temperature then put in fridge overnight (12 to 24 hours). Before using let preferment get back to room temperature.
Final dough: Dissolve yeast in 50 g water, add rest of the water to the preferment and dissolve, too. Add all ingredients except salt and knead on low speed for 4 minutes. Add salt and mix another 6 minutes on a higher speed until you get a smooth dough. Cover and let rise for 60-90 minutes, until doubled in size.
Divide the each dough half into 4 equal portions for braiding. Shape the portions into rounds and let them rest for about 10 minutes. Roll the 8 dough rounds into ropes. If the dough starts to tear, stop and let it rest for a few minutes before proceeding.
Place 4 ropes as displayed on the photo, and start braiding by bringing the lower ropes over the upper.
When finished, tuck the ends under the loaf to hide the seam. Cover and let rise for about 1 hour, brush with egg wash and bake in the preheated oven 180 C for 20-25 minutes (if you make one big Chnopf, bake for about 30 minutes). Remove from oven and let cool on a wire rack.
***
More entries and recipes in English.
+++ Das könnte auch schmecken / You might also like: +++
sieht...
@Mel
Hast du die Wafers schon gebacken? Noch ein Tipp, du kannst den Teig direkt auf einem Backpapier auswallen und dann mit einem Teigrädli Stücke "ausrädeln" und so in den Backofen geben. Die Kekse lassen sich dann einfach in Form brechen wenn sie kalt sind.
und meine Badesaison?
Ich befürchte, ich habe beim Backen was falsch gemacht, meine Wafers waren platt und leider kein bisschen knusprig. Sie schmecken, aber sehen eher aus wie......weiss nicht.....Honigkuchenteig.Ich habe jetzt tapfer weitergemacht, aber ich muss die Kekse nochmal backen. Wo der Fehler liegt, ist mir ein Rätsel.
Deinen Tipp werde ich beim nächsten Mal anwenden, gute Idee, ich bin nämlich faul;-)
@Mel