A friend is visiting from Switzerland and she was making Zopf for our family.  We successfully made the metric conversions (I double-checked!), but the dough was the consistency of clay.  The only difference we could come to was the flour.  Is anyone aware of the difference between Swiss white flour and US white flour?  Or, even better, what can I use here to allow her to make the recipe she makes at home with good results?

This is my first post and I look forward to any assistance.  I've been a lurker for a long time and really enjoy checking the site several times a day.

Terri