A Timeless Tradition: Thanksgiving Memories and Swiss Egg Bread (Zopf)

Maria’s Swiss Egg Bread from the Gemperle Kitchen

Braided Swiss Egg Bread (Zopf)

Thanksgiving is a time for cherished memories, gratitude, and traditions that bring families and friends together. For my family, one of the most treasured traditions has been the preparation of a Swiss braided bread called Zopf, a culinary link to my mother, Annemarie Gemperle. In this blog post, I will share some of my fond memories of Annemarie, Thanksgiving celebrations, and the recipe for this delectable Swiss bread.

Annemarie Gemperle: A Woman of Grace and Culinary Prowess

Annemarie Gemperle Swiss egg bread

Annemarie Gemperle, my mother, was a woman of remarkable grace, warmth, and culinary prowess. She hailed from Switzerland and brought with her a deep love for traditional Swiss cuisine. Her eyes would light up as she recounted stories of her homeland, and she instilled in us the importance of maintaining our Swiss heritage, even as we celebrated Thanksgiving in the United States.

Thanksgiving Memories

Each year, as the Thanksgiving holiday approached, Annemarie would be in her element. She believed in blending her Swiss traditions with the American spirit of Thanksgiving, creating a unique fusion of cultures on our dining table. Our Thanksgiving feasts would include traditional American dishes like roasted turkey and cranberry sauce, but at the heart of it all was Zopf, the Swiss braided bread that she would meticulously prepare.

The Zopf Bread Tradition

Zopf is a Swiss braided bread known for its rich, slightly sweet, and buttery taste. Its unique braided shape makes it a delightful centerpiece for any table. Annemarie would spend hours in the kitchen. And we the daughters and sons would be kneading the dough to perfection, and then braiding it into a beautiful loaf. The aroma of freshly baked Zopf would fill the house, creating an irresistible temptation for everyone.

Annemarie’s Zopf Recipe

Now, let me share the cherished Zopf recipe passed down through generations:

Ingredients:

  • 7 cups all-purpose flour
  • 1 tsp salt
  • 2 packets of dry yeast
  • 1/2 cup warm water
  • 1/3 cup sugar
  • 1 1/2 cups whole milk, lukewarm
  • 1/2 cup unsalted butter, melted (cooled)
  • 4 eggs
  • 2 egg whites, beaten with 2 tbs water (for egg wash)

Instructions:

  1. Mix yeast with warm water until dissolved in a large mixing bowl.
  2. Add sugar, melted butter, lukewarm milk, eggs, salt, and 5 cups flour. Mix thoroughly.
  3. Gradually add the remaining flour until the dough is smooth. If sticky, add more flour.
  4. Knead the mixture for 10 minutes until it forms a smooth, elastic dough. Put the dough in a greased bowl.
  5. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about an hour, or until it has doubled in size.
  6. Punch down the dough and divide it into six equal portions. Roll each portion into a 14-inch long rope, then braid three of them together. Repeat for the second loaf.
  7. Place the two braided Zopfs on greased baking sheets. Brush the top of the loaves with the two beaten egg whites and two tablespoons of water to give it a beautiful golden color when baked.
  8. Bake at 375 degrees for 25-30 minutes or until the bread is golden brown.
  9. Allow it to cool on a wire rack before slicing and serving.

Thanksgiving has always held a special place in our hearts, thanks to Mom’s ability to merge the Swiss Zopf tradition with the American holiday. The aroma of freshly baked Zopf continues to evoke memories of warmth, love, and a deep appreciation for both our Swiss heritage and the American celebration of gratitude. As I prepare the Zopf each year, I can’t help but think of my mom, Annemarie, and the enduring legacy of her culinary expertise and her ability to bring our family together around the Thanksgiving table.