Zopf on curd dough

Category: Yeast bread
Kitchen: swiss
Zopf on curd dough

Ingredients

Dough:
pressed yeast 12 g
wheat flour of the highest grade 300 g
milk with a fat content of 2.5% and higher 150 g (+ 25g)
sugar 7.2 g
salt 6 g
cottage cheese 9-18% 45 g
egg 18 g
butter 15 g
Finishing:
yolk + a few drops of milk
sesame seeds

Cooking method

  • Zopf on curd dough
    Zopf on curd doughGrind yeast with sugar and two teaspoons of warm milk (of the total). When the yeast is dissolved, pour it over the remaining milk.
    Zopf on curd doughIn the bowl where the dough will be kneaded, sift the flour, add the cottage cheese grated through a sieve, pour in the egg and milk-yeast mixture.
  • Knead a soft dough. 5-6 minutes before the end of the kneading, add salt and softened butter to the dough.
  • Leave the dough to ferment at room temperature for one and a half to two hours. In the middle of fermentation, knead the dough.
    Zopf on curd doughThe dough is in the middle of fermentation, before kneading.
    Zopf on curd doughReady dough.
    Zopf on curd doughDivide the dough into the desired number of pieces. Roll each piece thinly, roll into a long roll. Cover loosely with foil and leave for 10 minutes, then roll on the table, lengthening.
    Zopf on curd doughForm braid:
  • Step 1: lay the harnesses on the table, connect the ends. Move the extreme right harness to the left, through two harnesses.
  • Step 2: move the leftmost harness to the right, through two harnesses
  • Step 3: Twist the two middle braids together.
  • Step 4: repeat Step 1, etc.
  • Zopf on curd doughTransfer TK to a baking sheet, cover loosely with foil. Proof at room temperature for about an hour.
    Zopf on curd doughBefore planting in the oven, grease TK with a chatterbox of yolk and milk, sprinkle with sesame seeds.
    Zopf on curd doughBake in an oven preheated to 205C degrees, without steam.
  • Zopf on curd dough
  • Zopf on curd dough
  • The bread is the most tender. Uncomfortable and savory, slightly salty. Great for sandwiches. The amount of salt in the recipe, if desired, can be slightly reduced, from 2 to 1.5% (by weight of the flour).
  • Delicious bread to everyone and bon appetit!

The dish is designed for

1 loaf weighing about 500 grams

Time for preparing:

4 hours

Note

Recipe from LJ Luda - marianna_aga

Complete recipe:


pressed yeast - 40 g
wheat flour c. from. 1 kg
milk 500 g
egg - 1 piece
butter - 50 g
fat cottage cheese - 150 g
salt - 20 g
sugar - 24 g


Kalyusya
Manya! What a beauty, this same zopf.
Sonadora
Thank you, Galin.
I really liked the entot bread: simple, unspoiled and the result is excellent. The dough in the work is very pleasant. Now I want to bake a bulkoff out of it.
NM
Manechka, full of delight; as always. Whose recipe can be recognized immediately from the photo.
Astilba
The bread is handsome!
Manya, and your own cottage cheese or purchased?
Sonadora
Hope, Astilba, thanks a lot, girls. I would be glad if the recipe is useful to you.
Quote: Astilba

your own or purchased cottage cheese
I had a purchased one.
eye
a specialist rushed for cottage cheese, and here:

Zopf on curd dough

Manechka, I really love your recipes, starting with "admiring" and ending with the result, thank you heartily for the fact that, having such a talent of a cook, artist and photographer, you generously share it with us and allow you to join the beautiful!


I didn't put off the recipe for a long time, as it usually happens with me, and I am glad: very tender bread!
I was afraid to even give 1.5% salt, only 3 g, it was enough, there was not enough sweetness, but I love sweetish bread, but here, clearly, I did not expect this.
Why two rolls? And because I had to divide one after braiding, otherwise it did not fit on the baking sheet ... I am writing now and I think that I should have put a horseshoe ... but oh well.
As a tip: do not make long harnesses! And then I'm happy that it rolls after 10 minutes of lying down and dashed off half a meter somewhere)))
Yes, Man, I will also draw your attention to this point: it is very important to give this 10 minutes of nap, so it is better for the tourniquets to lengthen, otherwise they will run back.




Quote: Sonadora
I really liked the entot bread: simple, unspoiled and the result is excellent. The dough in the work is very pleasant.
Here I will subscribe to every word!
Man, can you double the current sugar? Not?
Sonadora
Wow! Tan, from what I saw, I was already speechless. Gorgeous braids!
Thank you so much for trying. I am very pleased that you are pleased with the result.
Quote: ok

Why two rolls? But because I had to divide one after braiding, otherwise it did not fit on a baking sheet
Yeah, there is such a thing. Bread grows well in proofing and in the oven. A roll of three hundred grams of flour turned out practically from side to side of the baking sheet.

Quote: ok

can you double the sugar?
Try it.

Oktyabrinka
Sonadora, Manya, thank you very much, the roll is very tasty, fragrant, airy crumb. I got a bun like an airship, huge, in the whole big baking sheet, and when I put it in the oven like that, I will definitely bake it again, we love cottage cheese baked goods, probably you can screw it in the form of buns with sugar.

the second day I follow you according to your recipes. When I read your recipe, I thought there’s 300 grams of flour, I’ll mix a double portion, and when I cut half into a loaf, there are no girls in the family - I don’t know how to weave pigtails, so the second half of the dough went for bread like saeks, I sprinkled each piece with sugar. put in 2 bread tins. baked in the evening. turned out sugar buns

Sonadora
Oktyabrinka, Tatiana, to your health! I am very glad that everything worked out, and the result pleased me.
mandarina73
Divine! it is not possible to pass by. The dough is already brewing. How long does it take to bake, and is it possible on a stone?
Wildebeest
What a beauty, I can even smell the intoxicating smell of bread.
mandarina73
set a timer for 20 minutes .. I don't know, I hope I won't ruin it) there will be a photo report soon
16 minutes turned out to be a lot even), almost burned. It is a pity that not and who did not suggest. Thank you all early. Great recipe. Not as beautiful as yours, this is my first braid)) but I'm happy
Zopf on curd dough
Sonadora
Wildebeest, Sveta, thank you.
mandarina73, Olga, I'm sorry. I couldn't answer earlier.
Quote: mandarina73
I don't know, I hope I won't spoil
Nah, it definitely didn't happen. It turned out great.
Quote: mandarina73
this is my first braid)
Can not be! Very nice bread.
Olga from Voronezh
Quote: Sonadora
I really liked the entot bread: simple, unspoiled and the result is excellent. The dough in the work is very pleasant.
Manya! Thanks for this recipe! I really want to bake
Quote: ok
As a tip: do not make long harnesses! And then I'm happy that it rolls after 10 minutes of lying down and dashed off half a meter somewhere)))
Yes, Man, I will also draw your attention to this moment: it is very important to give this 10 minutes of nap, so it is better for the harnesses to lengthen, otherwise they will run back.
Tatiana, thank you!
venera19
Sonadora, ManyaTake my report too!
I read the warning about long harnesses only today. I agree, they barely fit in the oven.
Did a clear double portion. I'll take one for a treat today. I baked it on a stone until it was browned. Weaved for the first time at all, it turned out crooked. I'll take my mistakes next time. Because I will definitely repeat it.
Thanks for the recipe!
Zopf on curd dough
Sonadora
Olga from Voronezh, Thank you. I would be glad if you like it.

venera19, Anna, with a braided initiative! It worked out very well for the first time.
Tatyana1103
Manya, as always
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Ilmirushka
Manya, CONGRATULATIONS!
lettohka ttt
Sonadora, Manechka, congratulations! With Victory and Medal! What a great recipe !!
Tatyana1103
Manechka, congratulations, your pastries are worth it
Trishka
Sonadora, Manechka, with Victory and Myadalka!
Anatolyevna
Sonadora, Manechka is such a beauty! Very impressed with your zopf!
Congratulations on your medal!
I'm thinking of making one! We may not succeed, I will try.
gala10
Manechka, with a medal for you! Gorgeous recipe!
Sonadora
Chef, Thank you so much!

Ilmira, Natalia, Tatyana, Ksyusha, Antonina, Galina, girls, thank you very much. I am very touched by your attention and congratulations.
Eugene
Sonadora, Manechka, congratulations on your victory and medal!
Sonadora
Evgeniya, Thank you so much!
strawberry
Manya, thanks for the recipe! Worthy of more than one medal! Today I stumbled upon it and baked made two plaits. They persuaded one with her granddaughter, liked it very much, and sent the second to her great-granddaughter. I feel that tomorrow I will bake again.
Sonadora
Natasha, a good recipe is always a pleasure to share. I am glad that it came in handy, and the result pleased me.
strawberry
Today I still baked Truth mixed everything in a bread maker, on dumplings. It also suited
Sonadora
Quote: strawberry

kneaded everything in a bread maker, on dumplings: crazy In her, and fit
Natasha, similarly. HP, for me, is the best kneader.

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