Reviewed: Feb. 5, 2012

no taste

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Reviewer:

Ashley22

Reviewed: Sep. 20, 2011

My husband is Swiss and has used this recipe to make his favorite bread from home. It is delicious with a little butter and jam!

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Reviewer:

bonnie

Reviewed: Feb. 3, 2011

I made this today and it was absolutely fantastic. I was looking for a no salt bread for my father who is on a restricted diet. This is it! It was also fairly easy to make. It was the first loaf of bread i have made from sratch and it turned out perfect. We all loved it, you can tell it doesn't have salt, but if that's what you have to have, then this recipe is the bomb. It was delicious and soft and its something that anyone on a salt resticted diet can eat. Thank you so much for sharing this recipe with us Victoria!

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Reviewer:

StephieB.

Reviewed: Nov. 20, 2010

I give this recipe five stars BUT I would like to know if the author forgot the salt and also forgot to say to let the dough rise for 30-45 minutes before proceeding to braid or is it really correct as is....? because it sure doesn't work if you use the recipe as it is written here. I knew enough to add the salt and to let it have a first rising but my daughter didn't and hers turned out tasteless and hard.(I forgot to tell her about my changes when I sent her to this site for the recipe.. oops!) Otherwise it is an excellent bread! Very soft and fragrant! Mmmmmm!

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Reviewer:

nolleezmom

Cooking Level: Expert

Living In: Aurora, Ontario, Canada

Reviewed: Nov. 18, 2010

I made this bread for my daughters sixth grade class. She did a culture study on Switzerland. I followed the recipe exact. It turned out beautifully. The outside doesn't get hard and crusty like some breads I have made at home. The texture was nice and the taste was pretty good too, especially the next day. Next time i will add a teaspoon of salt. I let it rise an hour + after I braided it. I was surprised how much it rose up. I will for sure make this again.

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Reviewer:

KaciZeta

Reviewed: Sep. 8, 2010

The braid is pretty, but this just seemed like standard white bread to me.

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Reviewer:

nikkiology

Reviewed: Feb. 26, 2010

This is one of the best bread recipes I've made in a long time. Easy, straightforward and VERY fluffy! It's dense, yet light at the same time. Probably not for a beginner baker, but definitely for someone who has baked a loaf or two and has discovered the nuances of bread-baking.

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Reviewer:

Edani

Cooking Level: Intermediate

Living In: Rome, Georgia, USA

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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Reviewer:

apurpleocean

Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA

Living In: San Diego, California, USA

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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Reviewer:

Loverofbaking

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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