As a bit of a reaction to the heavy wholemeal sourdough I’ve been making lately, last Sunday I was dreaming about zopf, the eggy-buttery bread that you buy in Switzerland on Saturday to have on Sunday (when the bakeries are closed). There are many versions of this type of bread, including the Jewish challah, which is baked the day before Sabbath. The butter is what makes it keep so well overnight, and the egg makes is rich and golden. I’d never made one before, so I learnt a few things.…
Read MoreFriday, January 24, 2025
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