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1
[If using a bread machine] Combine all the ingredients (except for the garnishing and glazing ingredients) in the bread making machine.
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2
Select the dough setting and press start.
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3
When the dough is done, skip to Step 6.
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4
[If kneading by hand] In a bowl, combine warmed up milk and the ingredients marked with .
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5
Mix until the yeast dissolves completely.
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6
Add the lemon zest and the eggs, then set aside.
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7
Place the flour in a separate bowl and pour in the mixture from Step 2.
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8
Knead it for 5 minutes.
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9
Add the butter and salt.
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10
Continue kneading about another 10 minutes.
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11
It might be tough to knead, but be patient and keep kneading.
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12
[First proof] This dough is quite soft, but once the dough comes together, allow it to rise for 40-50 minutes.
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13
Cover it with tightly wrung out damp cloth to prevent it from drying up.
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14
[Check with your finger] When the dough rises up to about twice the size that it was originally, dust your finger with flour and push it down to make a hole.
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15
If the dough stays down like a belly button, it is done rising.
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16
Dust the working surface with flour for easier handling.
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17
In this recipe, we are going to make a braid with 6 strands, so divide the dough into 6 parts and roll it out to 40-45 cm long.
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18
Start braiding.
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19
Secure the beginning and the end of the braid tightly.
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20
Place the dough onto a cookie sheet, cover it with a tightly wrung out damp cloth and allow it to rise for the second time.
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21
It will take about 30 minutes and the dough should be 1.5-2 times bigger than its original size.
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22
It should look like this after the second rising.
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23
Preheat the oven to 200C.
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24
Glaze the dough with the beaten egg.
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25
Decorate the dough with a plenty of almond slices and nib sugar.
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26
Bake for 15 minutes at 200C.
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27
Reduce the oven temperature to 180C and bake for another 15-20 minutes.
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28
Adjust the time if necessary.
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29
This is the cross section of the bread.
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30
It is tasty as it is, but it is normally eaten by spreading on some butter and jam.
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31
I made 2 smaller loaves with the same amount of the ingredients above.
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32
The left loaf has some cranberries in it.
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33
At Step 7, divide the dough into half and add 30 g of cranberries into one.
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34
Here is a 6-strand braid.
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35
[Chocolate and orange zopf] Substitute 20 g of flour with 20 g of coco powder.
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36
Use orange zest instead of lemon zest.
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37
Also substitute a part of soy milk with some squeezed orange juice.
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38
Bake it the same way.
