Low Fat Traditional Swiss Zopf Bread
Discover a healthier twist on a beloved classic with this Low Fat Traditional Swiss Zopf Bread recipe! This lighter version of the iconic braided loaf uses low-fat milk, egg whites, and a touch of canola oil to deliver the same pillowy texture and signature golden crust with a fraction of the fat. Skillfully braided for a visually stunning centerpiece, this bread combines simple pantry staples and a few artisanal techniques to produce a soft, slightly sweet loaf perfect for breakfast, brunch, or snacking. With just a hint of sugar and a glossy egg wash finish, this low-fat Zopf bread pairs beautifully with fruit preserves, honey, or even savory toppings like avocado or smoked salmon. Ideal for health-conscious bakers or anyone craving a touch of Swiss tradition, this recipe offers expertly detailed steps to ensure a flawless loaf every time.
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Ingredients
- 500 grams All-purpose flour
- 10 grams Active dry yeast
- 250 milliliters Low-fat milk
- 2 large Egg white
- 20 grams Sugar
- 10 grams Salt
- 20 milliliters Canola oil
- 1 large Egg yolk
- 10 milliliters Water
Directions
Step 1
In a small bowl, combine the active dry yeast with 100 milliliters of lukewarm low-fat milk and 10 grams of sugar. Stir, and let it sit for 5-10 minutes until frothy.
Step 2
In a large mixing bowl, combine the all-purpose flour, remaining sugar, and salt. Mix well to distribute the ingredients evenly.
Step 3
Whisk together the egg whites, the rest of the low-fat milk, and canola oil in a separate bowl. Pour the wet mixture and the frothy yeast mixture into the dry ingredients.
Step 4
Knead the dough by hand or using a stand mixer with a dough hook for about 8-10 minutes until the dough is smooth and elastic. If the dough is sticky, sprinkle a little extra flour as needed, but avoid adding too much to keep it soft.
Step 5
Shape the dough into a ball, place it in a lightly greased bowl, and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for about 60-90 minutes, or until it has doubled in size.
Step 6
Once the dough has risen, punch it down to release excess air. Divide the dough into three equal portions, and roll each piece into a long rope, approximately 35-40 cm (14-16 inches) in length.
Step 7
Braid the three ropes together to create the traditional Zopf shape. Tuck the ends underneath to secure the braid, and place it on a baking sheet lined with parchment paper.
Step 8
Cover the braided loaf with a towel and allow it to rise again for about 30 minutes.
Step 9
Preheat your oven to 190°C (375°F). Meanwhile, whisk the egg yolk with 10 milliliters of water to create an egg wash. Brush the egg wash evenly over the surface of the braided dough for a golden, glossy finish.
Step 10
Bake the bread in the preheated oven for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Step 11
Remove the bread from the oven and let it cool on a wire rack before slicing. Serve slices fresh or toasted with your favorite topping.
Nutrition Facts
| Serving size | (902.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2314.9 |
| Total Fat 34.0g | 0% |
| Saturated Fat 6.8g | 0% |
| Polyunsaturated Fat 4.8g | |
| Cholesterol 204.5mg | 0% |
| Sodium 4190.1mg | 0% |
| Total Carbohydrate 419.0g | 0% |
| Dietary Fiber 15.6g | 0% |
| Total Sugars 33.5g | |
| Protein 73.6g | 0% |
| Vitamin D 123.2IU | 0% |
| Calcium 410.7mg | 0% |
| Iron 24.2mg | 0% |
| Potassium 863.9mg | 0% |
Source of Calories