Recipes: Desserts & Bread

ZOFP – Swiss Bread


In Switzerland, Zofp is the country’s national bread. The history or story behind it come with two versions, read HERE.  The tradition is customary to gift a zopf on Swiss National Day (August 1st). It’s also known as a Sunday bread, when you can expect the table to be groaning with a sizeable loaf, butter and jam with cheese and dry meats.

Zofp bread is everywhere in Swiss and you can buy a freshly baked Zofp even in a gas station.  You can also buy a half-baked Zofp in a supermarket and bake it at home to enjoy.  Zopf is similar to Jewish bread, challah, in terms of shape and taste but one major difference is the use of butter – after all, it is called butterzopf for a reason. It is also similar to Brioche but I personally like Zofp more.

Making a zofp at home from scratch is easy if you have made other types of bread before.

ZOFP  (for one loft)

240g All Purpose flour* 中筋麵粉
240g Bread flour* 高筋麵粉
12g Sugar 糖
8g Salt 鹽
1 pk or 7g Active dry yeast 酵母
75g Soft unsalted butter 放軟的無鹽奶油
270g warm milk 溫暖的牛奶
1/2 Large egg (the other half save for egg wash on bread) 大顆蛋

** Trader Joe’s AP flour has a higher % of protein than other brands so if you are using TJ’s AP flour, you can use a total of 480g (no bread flour needed).

  1. Mix dry ingredients first in a stand mixer’s bowl, then add milk, egg, and butter.
  2. After everything is mixed, set at slow speed and knead the dough until the bowl is clean and the dough is not sticky, about 18-20 min.
  3. Leave the dough either in room temperature for 1-2 hours or in the fridge if you plan to use it later the day or overnight for the next day (first proofing).
  4. Cut the dough into two portions, flatten a bit, fold and roll, and put aside for 5 min as second proofing.
  5. Roll each portion into long strings and start braiding (see below).

6. Egg wash the bread, sit aside for 15-30 min, and the egg wash it again before baking.

7. Preheat oven to 350F, bake for 25-30 min or until golden brown.

Nothing better than freshly baked bread!!

Zofp (ㄗㄡˋㄈㄨ , P不發音) 是瑞士的國民麵包, 傳統是週日才看得到, 或在8/1瑞士國慶日的時候當禮物送人, 但現在你在各大超市都買得到剛出爐的或者半烤的麵包 (省時間又可以吃熱騰騰的), 即便在加油站都可以買到.

Zopf 跟猶太人的challah 麵包, 在形狀和口感上很像, 但其中最大一點的不同是奶油. Zofp跟法國的 Brioche麵包也很像, 但我更喜歡Zofp, 如果做得好的話.

如果你自己做過麵包, 在家做Zofp很容易.

** Trader Joe’s 的中筋麵粉含有較高的蛋白質, 所以你可以全部都用他家的中筋麵粉, 如果你是用別家的中筋麵粉, 就要按照食譜, 再搭配240g的高筋麵粉.

  1. 先將乾的材料混合, 再加入牛奶, 蛋, 奶油.
  2. 全部都倒入Stand Mixer, 以慢速打到麵團乾淨不黏, 大概18-20分鐘.
  3. 將麵團放置室溫1-2小時或者放冷藏隔夜 (如果沒有馬上要用) (第一次發酵).
  4. 將麵團切成二等份, 稍微壓平, 往內捲折(成棒狀), 放置一旁5分鐘(第二次發酵).
  5. 然後各自揉成長條狀, 擺成十字型, 開始編織 (看影片).
  6. 塗上蛋液後放置一旁約15-30分鐘, 再上一次蛋液後就可以進烤箱.
  7. 烤箱設定350F, 烤25-30分鐘或者呈金黃色.

這個麵包就是在加油站的商店裡買的, 很多加油站的商店裡有烤箱, 所以麵包都是新鮮熱呼呼的.

Recipes: Desserts & Bread

Brioche, Blueberry Morning Buns


I haven’t been baking for a long time. . . (the last blog post on baking was Sep. 2013, almost 10 years ago).

Due to COVID-19’s Shelter-in-Place from 3/17 which has been ONE month today, I have time and mood to do some baking.

I looked up a post I wrote back in March 2013 on Brioche, I decided to give it a try again. This time I made Blueberry Morning Buns, and Brioche à Tête using Brioche dough.

The receipt of the Brioche Dough makes about 4 loaves so I cut the receipt in half which allows me to make 12 Blueberry Morning Buns, 6 mini Brioche à tête (tête means head which I didn’t have), and 2 Rolls with white chocolate chips filling.

You need to make the dough a day ahead because it takes time for the dough to rise and chilled. The dough can be stored in the refrigerator for up to 5 days or you can freeze the dough too.

A side note: The receipt website’s print function is very cool.  You can decide to delete any pictures or texts in order to fit into a page or two.  They use this Print Friendly which has a Chrome Extension version and blog bottom version.

我很久很久沒有烘培了, (最後一篇有關烘培的文章是2013年九月, 將近整整十年).

因為武漢肺炎而實施的就地避難, 從3/17至今整整一個月, 我有很多時間, 也剛好有心情重拾烘培.

我看到一篇我以前寫的March 2013 on Brioche, 決定再來做這個麵團. 這次我用這個麵團做了 Blueberry Morning Buns, and Brioche à Tête.

這個麵團的食譜可以做四個吐司, 所以我把食譜減半, 一共做了12 個藍莓早餐包, 6 個迷你餐包, 和2 個內含白巧克力粒的餐包.

你必須前一天就做那個麵團, 因為它需要時間發酵和冷藏後才能使用. 這個麵團放在冰箱冷藏可以到五天左右, 或者你可以將它冷凍起來.

Recipes: Desserts & Bread

Brioche, Apple Strudel Bread, Pear Tarte Tatin

Screen Shot 2013-03-07 at 5.02.15 PM
繼上次失敗的Sweet Potato and Spelt Bread後, 休息二週, 重拾勇氣, 剛好又收到新買的Bosch Universal Plus Stand Mixer (親眼看到這個Mixer時, 我和老公都覺得其實不難看, 很有Star War味道, 而且一次做四個半條土司是輕而易舉), 決定再試一個Healthy Bread in 5 Minutes a day一書裡的Whole Wheat Brioche, 因為老公愛吃Brioche.

實際Brioche麵團的食材和做法在這裡 (做好的麵團大約四磅多一點); 而做好的Brioche麵團放在冰箱後, 多種變化看這裡; Brioche麵團亦可做Apple Strudel Bread, Pear Tarte Tatin, Honey Caramel Sticky Nut Bread, Cinnamon Crescent Rolls, Pistachio Twist, 等於一種麵團可以有好幾種用途.

我這次是把一份Brioche麵團做成一個半條土司和十個漢堡包; 漢堡包吃起來微甜, 軟但有點乾, 老公當晚用來做漢堡, 他舉大拇指說好吃; 土司送給好鄰居, 他們也說好吃. . . 看來是我自己喜好的問題. 所以結論是, 我還是喜歡湯種的麵包. 


不過因為老公喜歡, 過二天我又做了Brioche麵團, 不過這次是做成Apple Strudel和Pear Tarte Tatin (基本上就是Upside Down Pear Cake/Pie). 即使前一晚先把麵團做起來冷藏, 光是做五個Apple Strudel和一個Pear Tarte Tatin (同時又做了六十個湯種餐包), 也從早上七點半搞到晚上七點沒停過.

終於做到Healthy Bread in 5 Minutes a day一書裡二個讓我覺得會再做的食譜, 雖然只是Brioche麵團的變化.