Franskbröd Med Maelk (Fransk Bread with Milk)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g mararine or butter
- 600 ml milk
- 50 g yeast
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 kg flour (type 550)
- 1 egg (s), whisked, for brushing
- poppy seeds for sprinkling (if you like)
Print Recipe
Pin Recipe Instructions
- Melt the margarine or butter and place in a mixing bowl. Stir in milk and spread the yeast in it. (Caution - must not be too hot for the yeast bacteria). Add salt and sugar. Add the flour and knead in until it becomes a smooth dough (dough that is too firm usually does not rise, so it is better to carefully pour in some liquid). Let it rest for 30 minutes - choose a covered and draft-free area.
- Now knead the dough briefly with your hands and shape into two loaves of bread. It is best to spread the dough widely and then fold it in so that the putty is under the bread. This way it won`t break open when baking and get dry. Place the shaped bread on a greased and lightly floured baking sheet, let it rest for 20 minutes and cover it.
- Then cut the bread lengthways or in 2-3 diagonal cuts, brush and sprinkle with poppy seeds.
- Bake in the preheated oven at 225 ° C for approx. 35 minutes on the bottom rack (if necessary, cover with aluminum foil if it is browned).
- For information: The Franskbröd is eaten a lot and can be found almost everywhere in the Danish household. It is used both as breakfast bread and as normal bread for e.g. Ostebord (cheese table). In contrast to us, the Danes like to serve their guests smeared cheese sandwiches and serve coffee with them.
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