It's not just a loaf of bread....Sounds like a slogan, but actually, zopf has become a weekly tradition in my life :)
Saturday=baking day. Sunday's cake, often a loaf of bread, and always, zopf, never fail to make the Weihing house smell like heaven during the weekend. Mama and I have gotten pretty good at arranging our schedules in a way that allows us both to be in the kitchen at some point for my weekly baking lesson...as unofficial as it may be.
The drill goes like this:
1. Put all of the ingredients into a giant bowl. (I was good at that right off the bat) ;)
2. mix them together. (I used and almost broke the wrong mixing tool once, but now I've got it down)
3. Make sure its the right consistency (I've translated this to: always add just a tiny bit more milk)
4. let it rise (give it enough time...but don't become so preoccupied that you forget about it completely)
5. Take it out of the bowl and split it evenly into two portions (I'm good at this too!)
6. Braid it. (6 months of zopf baking and still no comment on the world's most complicated braid)
7. Let it rise again (twenty minutes will not suffice)
8. bake it (I haven't burnt anything yet...)
9. slice it (I'll put it this way, the family joke is, "Julianne can't go home yet because she can't slice zopf right.")
10. Eat it (professional--right here.)
Although the sites of Europe are breathtaking and unforgettable, it is the things like baking zopf that I know I'm going to miss so much. I've jokingly said to Mama that I can just see myself bursting into tears as I fail at braiding my zopf in Oregon and have no one there to fix it for me....but she laughed at me and I decided I deserved it :D. Oh, and did I mention that zopf tastes amazing and is best friends with both homemade strawberry jam and fresh honey? Oh, yes :)
Saturday=baking day. Sunday's cake, often a loaf of bread, and always, zopf, never fail to make the Weihing house smell like heaven during the weekend. Mama and I have gotten pretty good at arranging our schedules in a way that allows us both to be in the kitchen at some point for my weekly baking lesson...as unofficial as it may be.
The drill goes like this:1. Put all of the ingredients into a giant bowl. (I was good at that right off the bat) ;)
2. mix them together. (I used and almost broke the wrong mixing tool once, but now I've got it down)
3. Make sure its the right consistency (I've translated this to: always add just a tiny bit more milk)
4. let it rise (give it enough time...but don't become so preoccupied that you forget about it completely)
5. Take it out of the bowl and split it evenly into two portions (I'm good at this too!)
6. Braid it. (6 months of zopf baking and still no comment on the world's most complicated braid)
7. Let it rise again (twenty minutes will not suffice)
8. bake it (I haven't burnt anything yet...)
9. slice it (I'll put it this way, the family joke is, "Julianne can't go home yet because she can't slice zopf right.")
10. Eat it (professional--right here.)
Although the sites of Europe are breathtaking and unforgettable, it is the things like baking zopf that I know I'm going to miss so much. I've jokingly said to Mama that I can just see myself bursting into tears as I fail at braiding my zopf in Oregon and have no one there to fix it for me....but she laughed at me and I decided I deserved it :D. Oh, and did I mention that zopf tastes amazing and is best friends with both homemade strawberry jam and fresh honey? Oh, yes :)
Sounds and looks extremely yummy....the smell of bread baking is one of my favorites!
ReplyDeletegood morning Julianne. I have not written for awhile, but want you to know both Papa and I pray for you every day.
ReplyDeleteYour bread looks so yummy. Yes, I do want you to make this for us, so as Bappy says...practice, practice, practice. We love you!