![\"Schweizer](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2013\/04\/Schweizer-Butterzopf.jpg\" "\\"Schweizer")
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Jutta<\/a> likes braided breads very much, just like me. And when she blogged her 12-stranded Braid<\/a> I knew immediately that I had to bake such a braid, too. I bake already some braids in the last years, braids made with one Strand<\/a>, two<\/a>, three, four<\/a>, six<\/a>\u00a0 or even with eight strands<\/a>. So it was time to increase the difficulty level!<\/p>\n I watched the Videos<\/a> Jutta linked<\/a> and realized that it was not as difficult as I feared. The braiding needs just a lot of concentration.<\/p>\n And so I braided bread on Sunday morning, doing three smaller braids at once. After I finished the first, braiding the remaining two was not so hard to do. Making 36 small strands for three braids was much more annoying.<\/p>\n <\/p>\n For the dough I choose a \u201cSwiss butter braid\u201d (Schweizer Butterzopf). This soft bread is made with lots of butter but no eggs. And, what is strange for me as German, the dough is salty and not sweet. After some recipe research I create a recipe containing a big batch of P\u00e2te Ferment\u00e9e, 15% Butter, 10% Spelt flour and a little bit sugar. The sugar is not original but for me it makes the taste round. The mixture of spelt and wheat flour can be bought in Swiss as \u201cZopfmehl\u201d (braid flour), but not in Germany. And so I do my own mixture. The spelt flour makes the dough a little bit softer and so it is easier to roll the strands.<\/p>\n The Braids are delicious. A very soft and fluffy crumb which nearly melts in the mouth. And they taste incredibly good, very rich and buttery with some complexity due to the preferment. I\u2019m very happy with both the shape and the taste. This is a bread I will bake again!<\/p>\n yields three braids<\/p>\n P\u00e2te Ferment\u00e9e<\/p>\n Dough<\/p>\n Glazing<\/p>\n Mix all ingredients for the P\u00e2te fermente and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.<\/p>\n Knead all ingredients except the butter for 5 min at slow speed.<\/p>\n The knead 7 min at slow speed. At last add the butter all at onc and knead untill the butter is completly incooperated.<\/p>\n Proof for one hour.<\/p>\n Divide the dough into three pieces and each piece into 12 strands (50g per strand) and braid a twelve stranded braid (see Video<\/a> here).\u00a0 Place on paper lined baking trays.<\/p>\n Prood for about 1 hour.<\/p>\n After proofing brush with egg. Bake at 165\u00b0C for about 35 min with steam on convection mode.<\/p>\nSchweizer Butterzopf<\/span><\/h1>\n
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