This recipe was inspired and adapted from a friends Oma’s Swiss Zopf recipe. It’s simple to pull together, has no refined sugar and makes two loaves. I love slicing the second loaf and freezing it for later.
Here is a quick ‘how to’ video of how I pulled the bread together.
Whisk water, yeast, honey and butter together. Turn on stand mixer and add yeast mixture. Add eggs and mix until combined. Dough will be sticky.
Turn dough onto lightly floured surface, knead for a minute to combine and place into lightly oiled bowl. Rise for 1 hour.
Once dough has doubled in size, turn onto lightly floured surface, cut into two. Flatten dough into rectangle and roll into log. Place into loaf pan and rest another 45 minutes.
Brush with a little coffee and bake at 350 degrees for 40 minutes. Remove from oven and carefully take bread out of the pan and cool on wire rack.
