Swedish White Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.25 liter ¼ milk
- 100 g mararine
- 2 egg (s)
- 0.25 teaspoon ¼ salt
- 75 grams sugar
- 1 teaspoon, leveled cinnamon
- 1 packet yeast (dry yeast)
- 500g flour
- 1 tablespoon water
- 1 pinch (s) salt
- 1 tablespoon sugar, coarse (granulated sugar)
- 20 g almond (s), chopped
Print Recipe
Pin Recipe Instructions
- Warm the milk and let the margarine melt in the lukewarm milk. Vigorously stir in an egg, then add the salt and sugar. Mix the cinnamon and dry yeast into the flour and gradually stir in the milk mixture until everything is well mixed.
- Knead the dough vigorously on a floured board for about 10 minutes until it shines. Grease a bowl lightly, put the ball of dough in it and cover and let rise in a warm place for 40 minutes; then the dough has doubled.
- Beat the dough and knead again on a floured board. Shape it into bread about 20 cm long and place on a greased baking sheet. Let rise for another 20 minutes in a warm place, lightly covered.
- Preheat the oven to 200 ° C. Whisk the remaining egg with the water and a pinch of salt. Score the bread diagonally several times with a sharp knife, then brush with the egg and sprinkle with the granulated sugar and the almonds. Slide the loaf onto the middle rack of the oven and bake for 30 minutes.
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