All, Food, The Challenges
Kommentare 4

Sweet Braided Bread

Or as us Germans call it: Hefezopf („Yeast Ponytail“). In the US it is mostly known as Challah Bread. Germans like to eat this sweet fluffy bread especially around Easter Time. With some butter and a hot chocolate it is so good.

Liz told me how delicious hers was and how her family ate it in no time. She used fresh yeast like the recipe recommends. My little store only had dry yeast. They didn’t even know what I was talking about when I told them about fresh yeast. And even though I adjusted the recipe accordingly it didn’t rise as well as it should have. I was really disappointed because the bread looked so pretty so I wanted it to taste good, too! But instead it was a little too dense and dry. Next time I will definitely use fresh yeast too. There must be a store in New York City that has fresh yeast! Isn’t this the place where you can get anything at anytime??

The bread is a little time consuming to make because of the rising time for the yeast but besides that it is actually not very labor intensive. And if you are lucky you get rewarded with a good smelling, fluffy, beautiful ponytail.

 – Jewels

1 cup of milk
1 cube of fresh yeast
75 g sugar
some vanilla sugar
75 g warm butter
2 eggs
a hint of salt
500 g flour

1 egg yolk
chopped up almonds
decorating sugar

Mix luke warm milk with yeast, sugar and 2 spoons of the flour. Let it sit at a warm place until bubbles appear. Add the warm butter, vanilla sugar, eggs and salt. Add the flour bit by bit and combine everything to a nice dough. Cover up with tin foil and let rise for 1,5 hours at a warm place. Preheat even to 180° Grad (350° Fahrenheit). Separate the dough into three pieces and form long rolls. Braid the rolls into a long tail. Let rise again for 10mins. Paint the egg yolk onto them before baking for 25-30mins. Optionally add almonds and decorating sugar before baking as well.

4 Kommentare

  1. I’m pretty sure I’ve seen fresh yeast at Whole Foods here in New York. Sorry your bread didn’t live up to the expecations. It does look very pretty!

  2. Ich liiiiebe Hefezopf ♥
    Nicht nur zu Ostern. Und ich mache ihn immer mit Trockenhefe, weil ich mit frischer Hefe zu oft auf die Nase gefallen bin. Ein bisschen Sprudelwasser hilft dem Hefeteig sich locker zu machen 😉

  3. Wo ich herkomme wird Hefezopf jede Woche gebacken – keine schwäbische Hausfrau wäre ohne Hefezopf, was würde sie denn sonst unerwarteten Gästen anbieten? 🙂

  4. Angelika sagt

    [Als Spam markiert von Antispam Bee | Spamgrund: Lokale Spamdatenbank]
    As I can’t get fresh yeast anywhere in Australia I’ve been baking with dry yeast for years, and it’s always made the dough rice nicely. Perhaps the dry yeast you bought had been gracing your little shop for too long. I always keep mine in an air-tight container in the fridge and throw it out when it reaches its use-by date. Also, when I dissolve it in lukewarm water I never add flour or sugar but let it stand on its own until it starts to froth, and only then will I mix it in with all the flour. – More luck to you next time!

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