The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
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Reviewed: Oct. 24, 2009
This is a good recipe except that its lacking salt. i added 1 1/2 tsp of salt and it came out nice. i,ve made zopf twice before and it always had salt in the recipe. not sure if the salt was accidently left out in this recipe or not but i definitely prefer salt in my bread. without it it lacks taste and is bland. but thats me. thank you for the recipe.
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Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 9, 2009
I gave this recipe 4 stars because the dough smelled wonderful as I was kneading it and the bread looked gorgeous when it came out of the oven... But, the taste was very bland and reminded me of eating partially cooked dough, even though it was cooked all the way through. I was rather disappointed. I won't be using this recipe again, but thanks anyway.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Nov. 4, 2008
Great recipe and a fantastic bread. My only comment - my stepmother is Swiss and she lets the bread rise for 30 mins before plaiting, and then lets it rise a further 30 mins after plaiting. This doesn't add anything to the taste but it makes it look prettier! I think it does help the texture; however - it's more open and softer. She has had difficulty in the UK and in NZ with finding correct flour (in Switzerland you can buy special zopf flour). She suggests using a strong white flour. One reviewer has suggested brushing with butter rather than the egg yolk and water mix. I personally wouldn't recommend this - the egg yolk mix gives a beautiful golden shine to the bread that is very attractive and butter doesn't have the same effect at all. It definitely DOES need salt, but not sugar!
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Cooking Level: Intermediate

Home Town: Chichester, Sussex, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
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Reviewed: Oct. 2, 2008
Absolutely delicious! Mine turned out perfectly, and looked beautiful. I would definitely brush over with butter, and not egg/water mixture though. Also, it needed a little salt.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 13, 2008
excellent recipe...
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Jun. 29, 2008
Salt is very important; otherwise it will be too bland, as the previous reviewer said. I also use a 15% Spelt Flour / 85% All purpose flour mix; it makes the texture much closer to real Zopf bread; Just using All Purpose flour results in a bread that is too much like normal white bread.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Jun. 11, 2008
I made this bread today and followed the recipe exactly and it turned out fantastic! This is a great day since I never ever can get my bread to turn out, this was a first!
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
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Reviewed: May 4, 2008
This is a very heathy bread! It's good and hearty. Great for dipping. Yum!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
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Reviewed: Feb. 8, 2008
Texture: amazing- soft, toasts very well, dough easy to braid and work with. Taste: very very bland. This would be good to dip into flavored olive oil, or toast with honey or jam. But as a bread itself, the taste is lacking and flavorless. Process: I used my bread machine, putting in the milk, egg, & butter, followed by flour and yeast. I rose once in my machine. Then I took it out, braided it, and left it out for about 45 minutes (covered with a wet cloth) to rise (and it rose a lot, so I recommend a second rise). cooked about 20 minutes. Very light bread.- (If) Next-time alterations: add 3/4 teaspoon salt (a must), 1 tsp sugar.
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Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Berkeley, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 13, 2007
This is wounerful! I'm diabetic and have kidney failure, so I am on strict diets. This is very low sodium, adverage carb., and tastes good! It is really good toasted! I put sesame seeds on it, because I can. Will defineitely make again and again. jThank you!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Jun. 17, 2007
This is a good recipe, makes a nice bread. I would suggest a few changes from my experience; I live on the French/Swiss border and make this bread with a slightly different recipe according to the Swiss German housewives. I suggest adding 1/2 Tablespoon of salt, 3/4 teaspoon of sugar, omitting the egg mixed into the dough and instead using a couple of Tablespoons of plain yogurt (it helps the bread "keep" longer). I also let it rise twice: once before braiding and once after, I'm not sure if that makes a difference. Thanks for this recipe, it's always great to try something different!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Sep. 25, 2006
I am so happy!! Ive been born and raised in Switzerland and moved to the USA after ive gotten married to my american husband. I am very happy here but i sure missed my Zopf. Now I am able to bake it for my American family... I've got even my father in law hooked with that bread... Thank you soooooooooooo much
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Feb. 6, 2006
great soft bread. great for PB and J sandwiches.
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Cooking Level: Expert

Home Town: Farmingville, New York, USA
Living In: Geneseo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: May 24, 2004
Delicious! Be sure to use whole milk so it has its nice creamy taste! It's great with a soup, and its very addicting - disappears quickly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Jul. 1, 2003
This bread is great! It's good with with some sort of spread...honey, preserves, nutella, etc.
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Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 3, 2003
This bread would have been very good if it had salt in the ingredients. It cooked for only 16 minutes before turning brown and was not cooked all the way through. It did look good and had good texture but was very bland.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Jan. 21, 2003
great recipie, highly recommend. old world style texture and flavor
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Jul. 8, 2001
A wonderful recipe for a great bread. This bread is great with butter and honey, or just jam, on relaxing Sunday mornings. Be sure to use *whole milk* (not skim milk) or you will get a bread that isn't as rich as it's supposed to be.
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