Zopf, or rather pronounced as "Tzopf" with the t, is a Swiss bread typically served on sundays for breakfast. It's also traditionally offered at New Year's and at meals marking the Emmentaler cheese harvest. Its form is its namesake - a braid. Zopf has a very slight tang due to the inclusion of sour cream, and since I had parma ham, air-flown (in my brother's suitcase) from Italy, I added some in too. I doubt the savoury addition is old-line, but what does it matter, I'm not Swiss.
There are many different ways to weave a zopf, but the more common methods are from either 2 or 4 pieces of dough. I took the easier route and went with 2 pieces.