Zopf (Braided Swiss Weekend Bread)

INGREDIENTS:

• 1 (.25 ounce) package active dry yeast (about 2 1/4 tsp)
• 1 1/3 cups warm milk
• 1 egg yolk
• 2 tablespoons butter, softened
• 3 1/2 cups bread flour
• 1 egg white
• 1 tablespoon water

DIRECTIONS:

1. In a large bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. Add the egg yolk, butter and 2 cups of bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Let rise until double in size, about 1 hour.
2. Divide the dough into 2 equal pieces and roll each piece into a 24 inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 1 hour. Meanwhile, preheat oven to 400 degrees F.
3. In a small bowl, beat together egg white and water. Brush risen loaf with egg wash and bake in preheated oven for 20 to 25, until golden. 

How to braid with 4 strings:

 

Demonstrated by Suzi Grasse during the Relief Society Birthday Celebration, March 2012