Swiss Braided Bread
Swiss braided bread is a delicately soft, eggy, and buttery sweet bread best enjoyed with butter or jam.
For more bread recipes, try our 5-ingredient pumpkin bread or healthy pumpkin bread.
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Braided Swiss bread falls between simple basic bread to enjoy as a quick toast in the morning or serve this braided bread at your Easter or Mother’s Day brunch for a stunning centerpiece with simple butter and jam.
It also makes the best French toast recipe. It’s soft with just the right amount of sweetness. This bread recipe will surely become a holiday favorite!
What is Swiss Braided Bread?
This sweet bread, also known as Zopf bread is a traditional plaited loaf with traditions in Switzerland that is served on Sundays. It’s quite similar to Challah bread, as they are both brioche-style bread, sweet, eggy, and soft.
The difference between the two is that this Swiss braided bread has the addition of butter (for flavor!) and Challah bread uses oil.
The main ingredients in Zopf bread are flour, milk, eggs, butter, and yeast. These ingredients make a soft dough and then split into three pieces to create a 3-strand bread that is braided and baked into a golden, tender loaf.
Ingredients for Braided Bread
Milk: For the softest braided bread, use whole milk. Nondairy or low-fat milk work too, but whole milk produces the best flavor and texture.
Sugar: Sugar feeds the yeast. Cane sugar and granulated sugar both work.
Salt: To balance out the sweetness.
Butter: Butter gives flavor and makes the bread tender. Make sure it’s unsalted butter.
Yeast: You’ll need active dry yeast for this recipe.
Eggs: 1 egg for the dough and 1 for egg wash.
Flour: You’ll need all-purpose flour. I haven’t tested this recipe with any other flour.
Recipe Tips & Notes
- This recipe is not difficult to make but you do need to give the dough enough time to rise.
- When working with the dough, make sure to flour your hands, and the surface, and sprinkle the dough lightly with more flour before kneading. It will be sticky.
- Instant yeast can be used instead of active dry yeast. Just keep an eye on your dough so it doesn’t rise too much.
How to Make
This braided bread recipe requires 2 rises:
- 1st rise about 2 hours: after the dough is made
- 2nd rise about 1 hour: after the dough is shaped
Here’s a quick overview of the recipe. For more detailed step-by-step instructions, see the recipe card below.
To make the dough:
Add yeast, sugar, and salt to a large bowl. Warm-up milk and pour over the yeast mixture. Let sit until frothy.
Whisk in melted butter and egg.
Stir in flour.
Transfer dough to a floured surface and knead until smooth and elastic. Place into a clean bowl, cover, and let rise until doubled in size.
To braid the dough:
This braided bread recipe makes 2 loaves. Freeze the second! See the freezing instructions below.
Transfer the dough onto a lightly floured surface and divide it into two equal balls.
Split each ball into 3 equal pieces and roll out with your hands into 12-13″-inch long logs.
Braid them as you would braid hair. Gently press the ends together and tuck underneath.
Place the loaves on a parchment-lined baking sheet. Cover with a towel and rise for an additional hour.
To bake:
Brush each loaf with the egg wash and bake for 18-23 minutes or until golden brown.
Ways to Serve
This could be your new go-to bread recipe if you love lightly sweetened bread to enjoy for breakfast, a snack, or as a sweet treat. Here are some ways to serve it. Feel free to toast it or not!
- With butter or jam (try our easy jam recipe made with chia seeds!)
- Cream cheese
- Peanut butter and sliced bananas
- Brie cheese and drizzle of honey or fresh berries
This braided bread is also great for a brunch spread as it can be a show stopper and a delightful treat alongside other brunch recipes such as these:
Storage Instructions
Baked braided bread can be stored in an airtight container or Ziploc bag on the counter for up to 3-5 days.
To freeze the dough: To freeze the dough, prepare it through step 6. After it has risen, punch it down to release the air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months.
When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before continuing with step 7.
To freeze baked loaf: You can freeze the baked and cooled bread for up to 3 months. To thaw, remove from the freezer and place on the counter until room temperature.
Video: How to Make Swiss Braided Bread
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If you try Swiss Braided Bread, please leave a star rating and let me know how you like the recipe in the comments below.
PrintSwiss Braided Bread
- Prep Time: 3 hour 30 minutes
- Cook Time: 25 mins
- Total Time: 3 hours 55 minutes
- Yield: 2 loaves 1x
- Category: Bread
- Method: Baked
- Cuisine: American
Description
Lightly sweetened Swiss braided bread with soft and airy texture. It’s delicious with butter or jam.
Ingredients
- 3 Tbsp. cane sugar
- 3 tsp. kosher salt
- 1 packet (1/4 oz.) Active Dry Yeast (2 1/4 tsp.)
- 1 1/2 cups whole milk
- 2 Tbsp. unsalted butter, melted and slightly cooled
- 1 large egg, lightly beaten
- 4 cups (570 grams) all-purpose flour, plus extra for rolling the dough
Egg Wash
- 1 egg yolk, lightly beaten
- 1 Tbsp. water
Instructions
- To make the dough: Add sugar, salt, and yeast to a large bowl.
- Heat the milk on the stove or in the microwave until warm to the touch, about 110°F. Pour warm milk on top of the yeast mixture. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
- Add the melted butter and egg. Gently whisk to combine.
- Add flour in two additions. Stir with a wooden spoon until the mixture comes together to form a shaggy ball.
- Transfer it to a floured work surface. Using lightly floured hands, knead the dough until it’s smooth and elastic. If the dough is too sticky to handle, add a small amount of flour. You want a soft dough. Shape into a ball.
- Place the dough into a clean greased bowl. Cover it with plastic wrap and a clean kitchen towel. Let rise in a warm place until doubled in size, about 2 hours.
- To braid the dough: Transfer the risen dough onto a lightly floured surface and knead it gently a few times. Divide the dough into two equal balls. Form each ball into 3 pieces and roll out each piece into 12-13-inch “snakes”.
- Braid the “snakes” by pressing the 3 pieces together very securely at one end and braid them as you would braid hair. Seal the second end by pressing three pieces together and tucking under the loaf.
- Place the loaves on a large parchment-lined baking sheet, cover with a clean kitchen towel, and allow to rise for 1 hour. Make sure there’s plenty of room for the dough to rise and expand.
- To bake: Preheat the oven to 400 degrees F. Combine the egg yolk with water and brush each loaf with the egg wash. Bake on the middle rack for 18-23 minutes or until golden and shiny.
- Remove from the oven and let cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. Makes 2 loaves – 12 slices each.
Notes
- Storing: Store the bread, well-wrapped, at room temperature for up to 5 days or in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 99
- Sugar: 1.6 g
- Sodium: 303.8 mg
- Fat: 2.6 g
- Carbohydrates: 15.6 g
- Protein: 3.1 g
- Cholesterol: 19.6 mg
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Free education has his own opinion. I like it. I’ve been looking for the recipe. Thanks
It’s called zopf btw…just figured you’d like to stop embarrassing yourself calling it Swiss braided bread. Although it’s Swiss, and it is a braid, it’s not called braided bread, zopf literally just means braid. American schooling at it’s finest
There always has to be one ass in the crowd doesn’t there. You just posting to try and make yourself look smart .. ? Well you definitely didn’t do that ha. So the English words were used in the title instead of the Swiss words wow what a huge deal that is, your such an idiot. Why don’t you get a life, did anyone really need to see your stupid pointless comment .. uummm NOPE. Also pretty sure no one was embarrassed by using the English words ???? I see this was posted years ago but I really hope you come back to see your stupidity and get to read my message to you. Hope your embarrassed for being dumb !
How similar in taste is this to Challah bread? I believe challah is a little sweeter and has more eggs.. Also, I love braiding bread:)
Hi Izzah: Challah has little more sugar but it also has more eggs and some recipes call for egg yolks. So Challah is much denser type of bread, while this bread has less sugar but it’s also much lighter than Challah and is not so strong on the egg-y taste so the sweetness of the bread comes out more than in Challah. If that makes sense 🙂