Zopf!

Today, I decided I wanted to make some kind of fancy bread.  I had been reading about pulla when I discovered zopf.  After going through a few traditional recipes that called for fresh yeast (hard to find in the USA), I came across this one: http://www.cuisine.com.au/recipe/zopf-swiss-sunday-bread  Apparently they don't have fresh yeast in Australia either.  This one is also a little different because it doesn't have egg in the dough itself, though that wasn't uncommon in the recipes I was finding.



I had to modify the method a bit because I was using my stand mixer.  I started with everything but the milk and then had to use my paddle-scraper to get everything incorporated.  After that I switched to the hook and got the milk mixed in.  I had to scrape the sides down once because the paddle had pushed everything up.  I let the dough double for 30 minutes.



The easiest part of this was the forming of the braid.  Instead of the Swedish technique, which tends to look like a big knot rather than a true braid, I opted to do a four stranded braid.  I also then let the braid rise for 30 minutes after forming it, which isn't in the original recipe.



As you can see, 30 minutes makes it rise a lot, but see how much more even that braid looks?  I then used an egg wash consisting of a whole egg with a splash of milk (the recipe just uses a yolk) and baked for 30 minutes at 425F.



Beautiful!  Now we just have to taste it.

FOCACCIA!

I made focaccia via modifying this recipe.  Here's my version:

2 pkgs (4.5 tsp) active dry yest
1 tsp sugar
1 3/4 c lukewarm water (105-115° F)
1/3 c olive oil
1 1/2 tsp salt
1-2 tsp cracked rosemary (I used 1 tsp but more wouldn't have been overpowering)
4-5 1/2 c flour
olive oil, coarse salt, and rosemary (optional) to top

Warm the bowl of your stand mixer.  Dissolve the yeast and sugar in 1 cup of the warm water.  The yeast mixture should thicken and foam within 5 minutes.  Add the remaining water, olive oil, salt, rosemary, and 3 1/2 to 4 cups of the flour.  Attach the bowl to your mixer, fitted with a dough hook, and beat on speed 2 (or your recommended speed for bread) for 1 minute.  Add flour, 1/2 cup at a time, until the dough sticks to the hook and cleans out the side of the bowl.  Beat for an additional 2 minutes at the same speed.
Place the dough in a greased bowl and turn to grease the top of the dough.  Cover with a towel and let rise in a warm place until doubled, 1 hour.
Punch down the dough and then knead on a lightly floured surface for about 5 minutes.  Roll the dough to fit a jelly roll pan (15.5 x 10.5 inches).  Cover the dough with a moist tea towel for 15 minutes.  Oil your fingers and make dents in the dough about 1 inch apart.  Re-cover and let rise 1 hour.
Heat oven to 400°F.  Drizzle the dough with olive oil (careful: too much will make it soggy and inhibit browning!).  Sprinkle with coarse salt and whole or cracked rosemary.  Bake for 15-20 minutes, until golden brown.