SEATTLE — Seattle Sounders FC goalkeeper and captain Stefan Frei enjoys being in his kitchen when he’s not on the field. One of his specialties is Zopf, Swiss braided bread.
Frei’s Zopf recipe uses flour, instant yeast, butter, milk and other ingredients to create a soft bread with a golden crust.
“It is kind of like a brioche-type bread, and if you prefer it sweeter, you can add a little bit of sugar,” Frei said.
Frei uses his Thermador oven to steam lock in moisture when baking Zopf.
“We’re lucky because we have amazing Thermador ovens here, and I have a steam oven that has a proof setting,” he said.
Another favorite recipe of Frei’s is “Dad's Elbow Casserole,” which has veggies, bacon and a béchamel sauce. It all gets made on the stove and finished in the oven.
“Especially if I make a meal before a game, I need some substance,” Frei said. “Usually it’s a pasta dish.”
Frei has a minimalist aesthetic, so he appreciates the appearance of Thermador appliances, as well as their innovative features and superior function.
“I’ve been very, very fortunate teaming up with Albert Lee and Thermador to get such amazing appliances,” he said.
Frei has been learning to use all of the features on his Thermador appliances. He considers his kitchen the heart of his home, and cooking and food are important parts of his life.
“I think food reaches across language barriers and culture barriers,” Frei said. “Everybody loves a good meal.”
He also says the right appliances can make life easier and help cut down on cooking time.
Special offer: Purchase a Thermador kitchen appliance package and receive up to three free complimentary products or upgrades. Shop appliances and learn more on the Albert Lee website.
Vaters Hörnliauflauf (Dad’s Elbow Casserole)
Ingredients:
- 1 1/4 cup Elbow Pasta
- 5-8oz Bacon
- 2 Carrots
- 1/2 Celery
- 3/4 cup Champignons
Sauce:
- 2 tablespoons Butter
- 2 tablespoons Flour
- 2 1/4 cup Milch
Directions:
- Cool Elbow pasta in a pot, when all dente set aside in a large bowl.
- In a large pan cook bacon (cut into small pieces).
- Once bacon is halfway cooked add carrots, celery and mushrooms (all cut into small pieces).
- Add yellow curry powder to season.
- After bacon and vegetables reach desired doneness, remove from pan and add to pasta bowl.
- Add butter to pan.
- Add flour to pan and mix with melting butter.
- Add milk to pan and on high heat keep stirring
- Once sauce is mixed and has good consistency remove from heat and add a bit of nutmeg to season.
- Add sauce to bowl and mix through.
- Divide mixture into oven proof form, (add cheese on top) and bake in oven 350(f) for 10min or until done.
Tips:
- Add more of each ingredient as your heart desires. If you want the carrots to be a bit softer, maybe add them earlier with the bacon to give them more time in the pan.
- I reuse the same pan to make the sauce. You will reincorporate some of the flavors back into the sauce and you use one less pan. Just keep in mind that this way the sauce won't look perfect, so if you require a clean looking bechamel, use a new pan.
- Add whatever cheese you desire before it goes in the oven. I love shredded some gruyere.
- This meal can be made in a large form or smaller, individual ramekins. Perfect if you want to prep ahead for multiple people and serve everybody an individual portion.
Small Zopf
Ingredients:
- 2 cups Flour
- 1 teaspoon Salt
- ¼ cup Milk
- 2 teaspoon Sugar
- 3 teaspoons of Instant Yeast
- ⅛ cup Butter
- ½ cup Milk
- 1 Egg Yolk
- 1 teaspoon Heavy Cream
Directions:
- Put the flour into a bowl.
- Mix 1 teaspoon of salt with flour.
- Make an indentation into the middle of flour.
- Pour ¼ cup of milk into a bowl (microwavable)
- Add 1 teaspoon of sugar into the milk, stir well.
- Heat milk for 30 seconds in the microwave.
- Add 3 teaspoons of Instant Yeast into the milk and stir well.
- Pour yeast into the indentation in the flour.
- Let the yeast sit.
- Put ½ cup of Milk into bowl (microwavable)
- Cut butter into small pieces and add to bowl.
- Microwave for 45 seconds to warm milk and melt butter.
- Add all ingredients together and put on countertop.
- Knead (mix) to stimulate yeast and bring air into dough for about 5min.
- Place into buttered bowl and set aside to let the dough rise. (Twice the size)
- Pre heat oven to 425(f).
- Separate dough into two pieces and roll them out by hand on a floured surface. You want to roll them so the middle is the thickest and the ends are slightly narrower.
- Braid the two strands together.
- Transfer to baking sheet with parchment paper.
- Separate an egg yolk from the egg white.
- Break the yolk and add heavy cream.
- Use food brush to spread yolk on dough- avoid crevices.
- You can add some Hail Sugar for garnish.
- Put dough into steam oven/oven with small bowl of water.
- After 6-8 min., set temperature of oven down to 395(f) for an additional 4-6 minute.
- Take out of oven. The bread is done.
- Let cool on a cooling rack and enjoy!
Tips:
- When kneading the dough, keep rotating 90 degrees and fold over. This allows you to fold air into the dough. Don't overdue it to the point where the dough gets hard. It shouldn't be dry, but also not stick excessively to your hands. Adjust with added flour/milk.
- To proof your bread, find a lukewarm spot that is undisturbed. If you don't have a special oven that allows for proofing, you can still put the bowl into the oven and turning on the light in the oven should add enough warmth.
- If you don't have a steam oven, add a bowl/ceramic of water on the bottom rack, it will create steam. (Careful when opening the oven, hit steam may rush out)
- Most Zopf is made with 3-4 strands, so be creative if you want. Just bare in mind that the thinner the strands the quicker they may bake
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Segment Producer Rebecca Perry. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.