for 1 piece

Dough

500 g	zopf flour
¾ tbsp	salt
½ cube	yeast (approx. 20 g), crumbled
2 tbsp	rosemary, finely chopped
¾ tsp	garlic powder
3 dl	milk
1 tbsp	liquid honey
100 g	butter, cut into pieces

To glaze

50 g	butter
2	garlic cloves, squeezed
1 tbsp	rosemary, finely chopped
2 pinch	sea salt

How it's done

Dough

Mix the flour and salt in a bowl. Add the yeast, rosemary and garlic. Add the milk, honey and butter, mix in, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To braid the dough

Divide the dough into eighths, shape each piece into a roll approx. 50 cm long. Place 4 strands next to each other, place the other strands in a cross on top. Take two strands at a time and braid once to create a lattice pattern in the middle. Move the bottom strands to the left and the other strands to the right over the top, place on a baking tray lined with baking paper, fold the ends underneath the pattern. Leave the bread to rise for approx. 15 mins.

To glaze

Place the butter, garlic and rosemary in a pan, melt. Glaze the bread with half of the mixture, season with salt.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 200°C. Glaze the bread with the remainder of the butter, bake for a further 15 mins. Remove from the oven, leave to cool on a rack.

Show complete recipe