This weekend we had a couple inches of rain so we are stalled for corn harvest and it’s not even great weather to get much cattle work accomplished. So, I took the chance to work a bit in my kitchen. Plus, baking bread is a great reason to turn up the heat a bit as bread rises better in warm temperatures 😃
Zöpf, dried fruit & honey
I made Zöpf, a Swiss traditional sweet bread, dehydrated pears & plums yesterday. Plus, buns today. Here are my recipes.
For the fruit, I simply washed, sliced & cored the fruit and left them on the dehydrator over night. Store the fruit in a air tight container or bag afterwards.
Pears ready for the dehydrator
For the Zöpf, my mother taught me how to bake and I’m not much of a recipe follower. This is pretty much what I use to make 2 Zöpf:
1 cup lukewarm milk
1 tsp salt
1 tbsp dried yeast
1 tbsp sugar
1/2 cup butter or margarine, soft
2 pounds white flour
1 egg beaten
Mix milk, salt, yeast & sugar together in a large bowl. Allow yeast to grow for 10 minutes.
Mix flour and butter into bowl. Knead to a soft dough. This usually takes about 10 minutes by hand, or 5 minutes when using a machine.
Cover and let grow for about one hour or until size has doubled. Punch down the dough.
Cut dough in two or four pieces of the same size. Braid as desired. Check out YouTube for bread braiding tutorials if you need tips.
Put bread on a baking sheet & let rise again for an hour.
Before baking, brush the Zöpf with egg yolk.
Bake for about 45 to 55 minutes in the lower part of the pre-heated oven at about 400 degree Fahrenheit. I always add a small baking tin filled with water to my oven to keep the humidity of my oven higher.
Nice buns, baby.
For my buns, I have an age old 2 hour bun recipe that I use. Again, I’m free and loose for my recipes, so my measures for flour vary depending on how I feel that day.
2 Hour-ish Buns
3 cup warm water
1/3 c sugar
1/4 canola oil
1 tsp salt
2 tbsp instant yeast
2 eggs beaten
4 cups white flour
2 cups whole wheat flour
1 cup rolled oats
Mix yeast, water, salt, sugar. Allow to ferment 15 minutes. Add all remaining ingredients. Mix until a dough is well-formed. Again, about 5 minutes. Cover and let stand about 20 minutes.
Punch down dough. Form into buns and place on greased baking sheets. I dust my buns with a touch if flour as I form them. Cover and allow to rise for 1 hour.
Bake at 350 degree Fahrenheit for 15-20 minutes. This makes 3 dozen medium sized buns. Again, I use the tin with water to add humidity to my oven.