Butterzopf- A Savoury Butter Bread

I wanted to make an ornamental, braided bread for easter, but already had more than enough sweet things on the table. So, I went for a traditional zopf, only unsweetened so that you've got a buttery, rich bread that can accompany anything. It's light, soft, and very pretty. 

I think that this bread would make especially good french toast, grilled cheese sandwiches, or perhaps with cheese and seeds on top. You can also make it sweet by using 60 grams of sugar and some lemon zest or vanilla extract. 

Butterzopf
Adapted from Kochtopf

500 g. Flour
1 TBSP Vital wheat gluten
1 Tsp. Honey
1 Tsp. Sugar
290 g. Milk
90 g. Butter, room temperature
21 g. Fresh yeast, or 2 1/4 Tsp. Active dry yeast
1 Egg
12 g. Salt
1 egg or egg white, to glaze

Whisk together flour and vital wheat gluten. 

Warm milk and dissolve yeast, honey and sugar.

Add the milk mixture and egg to the flour and vital wheat gluten and knead until smooth. Add the salt and butter, in pieces. Knead until well-incorporated.

Let rise, covered, for 1 hour.

Divide dough into 3 equally sized pieces and roll into long, thin strands. Braid together and tuck the endings underneath. Let rise covered for 1-2 hours, or until doubled.

Preheat oven to 200℃. Brush with egg or white and bake for 25-30 minutes, covering with foil if it browns too quickly.