Interesting, Frank - never heard of Zopf. Actually, the loaf in the photograph was a practice loaf of "St. Joseph Day" bread (March 19). I was invited to a St. Joseph Day dinner this past Sunday and was asked to bring a loaf, based on a recipe. It's a traditional Italian meatless family dinner. The recipe called for AP flour, shortening and oil and the loaf in the picture was that recipe. I wasn't crazy about the texture or the mouthfeel, so for the event I used 2 parts bread flour and 1 part Tipo 00, butter and EVOO. I also topped it with sesame seeds, but forgot to take a picture of that loaf. I liked it much better. I also made a thick crust white pizza with EVOO, Romano cheese, onions, garlic, fresh basil, sliced tomatoes, anchovies and mozzarella. There was a lot of really good food there - salads, calamari, pasta with sardines, mini omelets with dandelion greens, battered veggies, etc. and a bunch of killer desserts. This was the first time I had ever been to a St. Joseph Day dinner. Lots of fun.
Chico - Hey! This Bottle is empty!
Groucho - That's because it's dry Champagne.