Ingredients

• 1kg baking Potatoes, peeled and sliced crosswise,
• 1 large Onion, thinly sliced (2 cups)
• 1kg ripe, but firm, Tomatoes, peeled with a vegeta
• 3/4 cup freshly grated Romano Cheese
• 1 1/2 teaspoons chopped, fresh Oregano or 3/4 teas
• 1/2 teaspoon Salt
• 1/2 teaspoon freshly ground Pepper
• 1/4 cup extra-virgin Olive Oil, plus more for brus

Instructions

1. Mix flour, salt, yeast and sugar together in a bowl
2. Add the butter in small strips and start your mixer
3. During the mixing, add the milk slowly and continue to mix until a smooth and soft dough has formed
4. Cover the dough and leave it for around 1.5 hours until it is ca. doubled in size
5. Halve the dough, and roll out each into ca. 70cm long ropes, tapered at the ends
6. Braid your zopf and place it on the baking paper on the baking tray
7. Paint with the beaten egg and milk mixture and leave for another ca. 30 minutes to finish rising
8. Bake at 200 degrees C conventional setting in the middle of the oven

Check out a video of how to do the zopf braiding here: https://youtu.be/5nqHbAfrI44