Swiss braid (Schweizer Zopf) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 209) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on February 25, 2018

    This was a nice fluffy loaf that looked lovely and tasted fine but wasn't, in the end, very special. I am afraid the braiding directions completely conquered me and the suggested youtube tutorial only confused me more. In the end, I made three strands and braided it like challah and it looked fine.

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