Zopf (Traditional Swiss Plaited Breakfast Bread) - cooking recipe

Ingredients

1 kg plain flour
1 tablespoon salt
30 g yeast (or a 1/4 ounce packet)
1 tablespoon sugar
125 g melted and cooled butter
650 -700 ml milk
1 egg yolk, thinned with
milk

Preparation

Mix together all ingredients except egg yolk to make a soft dough. Knead 10 minutes or so.
Divide into 4 and make long sausages with the dough.
Form the sausages into 2 square crosses.
Plait each cross, using a 4 strand plait, so that you end up with two loaves of plaited bread.
Put in the fridge until ready to bake- overnight, for example.
Paint the loaves with a little of the egg yolk.
Place a water bath under the oven shelf. Bake in the bottom half of a 220 degree Celcius preheated oven for 10 minutes, then turn the temperature down and bake at 200 degrees for 40 minutes.