for 1 bread

Garlic butter

100 g	butter, soft
2	garlic cloves, squeezed
½ bunch	flat-leaf parsley, finely chopped
¼ tsp	mild curry powder
¼ tsp	salt

Dough

500 g	zopf flour
100 g	grated Gruyère
1 ½ tsp	salt
½ cube	yeast (approx. 20 g), crumbled
3 dl	milk water (1/2 milk, 1/2 water)

Shape

1	egg, beaten
30 g	grated Gruyère

How it's done

Garlic butter

Place the butter in a bowl along with all the other ingredients up to and including the salt, mix well.

Dough

Mix the flour, cheese, salt and yeast in a bowl. Add 60 g of the garlic butter and the milky water, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Shape

Divide the dough into two portions, shape into approx. 70 cm strands that are a bit thinner at the ends. Braid the strands to make a loaf, place on a baking tray lined with baking paper, cover and leave to rise for a further 30 mins. Brush the loaf with egg, sprinkle with cheese.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200 °C. Remove, brush the warm loaf with the rest of the garlic butter. Serve lukewarm or cold.

Show complete recipe