Dairy-Free Traditional Swiss Zopf Bread
Discover the perfect blend of tradition and modern dietary needs with this Dairy-Free Traditional Swiss Zopf Bread recipe! This stunning braided loaf captures the rich, slightly sweet essence of classic Swiss bread while substituting plant-based milk and oil for a completely dairy-free experience. With its golden aquafaba-brushed crust and pillowy interior, this recipe is ideal for breakfast spreads, special occasions, or simply as an everyday treat. Recreate the artistry of the iconic zopf braid using simple ingredients like all-purpose flour, sugar, and instant yeast, then enjoy a loaf that’s as beautiful as it is delicious. Ready in just over two hours, this vegan-friendly version of Switzerland’s beloved bread is a must-try for bread enthusiasts and beginners alike.
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Ingredients
- 500 grams All-purpose flour
- 10 grams Salt
- 20 grams Sugar
- 10 grams Instant yeast
- 250 milliliters Plant-based milk (e.g., almond, oat, soy)
- 50 milliliters Neutral plant-based oil (e.g., sunflower oil)
- 2 tablespoons Aquafaba (chickpea water, for brushing)
Directions
Step 1
In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Stir to mix the dry ingredients evenly.
Step 2
Warm the plant-based milk to lukewarm temperature (about 37°C or 98°F). Ensure it is not too hot, as it can deactivate the yeast.
Step 3
Add the warmed plant-based milk and plant-based oil to the bowl with the dry ingredients. Mix until a dough begins to form.
Step 4
Transfer the dough to a floured surface and knead for about 8–10 minutes until the dough is smooth, elastic, and only slightly sticky.
Step 5
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm area for 1 hour or until it doubles in size.
Step 6
Once risen, punch down the dough to release air and divide it into three equal pieces.
Step 7
Roll each piece into a long strand, approximately 40–45 cm in length. Lay the three strands parallel to each other and pinch the top ends together.
Step 8
Braid the strands tightly, ensuring an even braid, and pinch the bottom ends together to secure. Tuck both ends under the loaf slightly for a neat finish.
Step 9
Place the braided loaf on a baking sheet lined with parchment paper. Cover loosely and allow it to rise for 30 minutes while preheating the oven to 180°C (356°F).
Step 10
Just before baking, brush the loaf generously with aquafaba for a glossy and golden crust.
Step 11
Bake in the preheated oven for 30–35 minutes or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Step 12
Remove from the oven and let cool on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (873.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2428.4 |
| Total Fat 58.0g | 0% |
| Saturated Fat 6.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 4090.1mg | 0% |
| Total Carbohydrate 414.8g | 0% |
| Dietary Fiber 17.5g | 0% |
| Total Sugars 25.3g | |
| Protein 58.4g | 0% |
| Vitamin D 105.7IU | 0% |
| Calcium 393.5mg | 0% |
| Iron 24.5mg | 0% |
| Potassium 827.8mg | 0% |
Source of Calories