Zopf: Difference between revisions
Content deleted Content added
ADDED NATIONALITY Tag: Disambiguation links added |
mNo edit summary |
||
| (21 intermediate revisions by 16 users not shown) | |||
| Line 1: | Line 1: | ||
{{Short description|Braid-shaped bread}} |
|||
{{for|people with this surname|Zopf (surname)}} |
{{for multi|people with this surname|Zopf (surname)|rococo (late baroque) architecture|Zopf style}} |
||
{{no footnotes|date=March 2013}} |
|||
{{Infobox prepared food |
{{Infobox prepared food |
||
| name = Zopf |
| name = Zopf |
||
| Line 7: | Line 7: | ||
| caption = |
| caption = |
||
| alternate_name = Züpfe |
| alternate_name = Züpfe |
||
| country = [[Switzerland]], [[Germany]] |
| country = [[Switzerland]], [[Austria]], [[Germany]] |
||
| region = |
| region = |
||
| creator = |
| creator = |
||
| Line 17: | Line 17: | ||
}} |
}} |
||
'''Zopf''' or '''Züpfe''' ( |
'''Zopf''' or '''Züpfe''' ({{lang|fr|tresse}} in French and {{lang|it|treccia}} in Italian) is a type of [[Switzerland|Swiss]], [[Austria]]n, and [[Germany|German]] [[bread]] made from white [[flour]], [[milk]], [[Egg (food)|eggs]], [[butter]] and [[Baker's yeast|yeast]].<ref name="KECH">{{Kulinarischeserbe.ch|193}}</ref> The {{lang|de|zopf}} is typically brushed with [[egg yolk]], [[egg wash]], or [[milk]] before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings. |
||
The |
The German and French names are derived from the shape of the bread, meaning "braid" or "pigtail." |
||
Swiss Zopf differs from other braid-shaped breads such as [[Challah]] or [[Hefekranz]] by way of being unsweetened. |
|||
==See also== |
==See also== |
||
* [[Challah]] |
|||
* [[Cardamom bread]] |
* [[Cardamom bread]] |
||
* [[Tsoureki|Panaret]] |
* [[Tsoureki|Panaret]] |
||
* [[Pulla]] |
* [[Pulla]] |
||
* [[Vánočka]] |
* [[Vánočka]] |
||
==References== |
|||
{{reflist}} |
|||
{{Swiss bread}} |
{{Swiss bread}} |
||
| Line 34: | Line 38: | ||
[[Category:Christmas food]] |
[[Category:Christmas food]] |
||
[[Category:Austrian breads]] |
[[Category:Austrian breads]] |
||
[[Category:German breads]] |
|||
Latest revision as of 14:04, 23 May 2023
 | |
| Alternative names | Züpfe |
|---|---|
| Course | breakfast |
| Place of origin | Switzerland, Austria, Germany |
| Main ingredients | Flour, milk, eggs, butter, yeast |
| Variations | Hefekranz or Hefezopf |
Zopf or Züpfe (tresse in French and treccia in Italian) is a type of Swiss, Austrian, and German bread made from white flour, milk, eggs, butter and yeast.[1] The zopf is typically brushed with egg yolk, egg wash, or milk before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings. The German and French names are derived from the shape of the bread, meaning "braid" or "pigtail."
Swiss Zopf differs from other braid-shaped breads such as Challah or Hefekranz by way of being unsweetened.
See also
[edit]References
[edit]- ^ Zopf in the online Culinary Heritage of Switzerland database.
| National breads | |
|---|---|
| Regional specialties |
|
| Sweet breads | |
| Breads with religious significance |
|
| Types |  | |
|---|---|---|
| Ingredients | ||
| Equipment | ||
| Processes and techniques | ||
| Uses | ||
| Other | ||
| List articles | ||
 | This bread-related article is a stub. You can help Wikipedia by expanding it. |