Thursday, February 25, 2010

A Bread A Month : February's Butterzopf Take 2

I wanted to have this Butterzopf done before February is over. This time, I used short-cuts: instant yeast and 'Zopf' flour. As a bonus, I added raisins!

Note 1: Exposed raisins are just going to burn and taste bad.
Note 2: Does Sweet Bread Dough (plain white flour) taste like Butterzopf (a mix with Dinkel / Spelt / Farro flour)? They taste quite the same to me. Or I just can't tell.

12 comments:

  1. Butterzopf meets Pane con Uvetta! ;-)

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  2. That looks so delicious, I would really love a slice of that right now, with some lovely freshly churned butter spread on it. YUM.

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  3. Believe it or not ... Minou would like to taste this bread for sure ! And me tooooooooo !

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  4. Juanita you are the best!! Bravissima!!!
    Please, send me a slice!!

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  5. I will take 2 slices!!!!! THis looks wonderful.

    Saludos,
    A Mexican mommy living in Europe

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  6. Now that's impressive!! I can smell it I'm sure. Well done baker of the year!

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  7. Ohh, with raisins! Nice! Interesting that you put it in a form, does it bake up better that way?

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  8. That looks delicious!

    I made popovers this afternoon...I love the name.

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  9. I shall just pop the kettle on, if you would be good enough to cut me a slice of that! Suzie. xxx

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  10. Oh wowee ! That looks DELICIOUS ! xx

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  11. Ah ha, my mom remembers this bread well from when her mom made it for her when she was a kid!
    Zupfe.
    --JB

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