* Exported from MasterCook *
Bread, Scandinavian White
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Low Fat
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Scalded Flour:
7/8 cup bread flour -- (100g)
1/2 cup boiling water -- scant, (100mg)
Main Dough:
3 cups bread flour -- plus
3 tablespoons bread flour -- (350g)
2 tablespoons powdered milk -- (20g)
1/8 cup granulated sugar -- plus, (35g)
1 teaspoon granulated sugar
1 teaspoon salt -- (5g)
2 teaspoons instant yeast -- (8g)
1/4 teaspoon instant yeast
3/4 cup lukewarm water -- plus, (approx.) , adjust
as necessary, (200ml)
1 tablespoon lukewarm water
2 tablespoons butter -- (35g), chopped into small pieces
at room temperature, plus
1 teaspoon butter
Scandinavian
Add the flour to make the scalded flour to a medium bowl and pour the
hot boiling water over it all at once. Stir quickly with a fork to
mix the two together until there is no visible dry flour - it will be
very clumpy.
Wait 5 minutes then cover with plastic wrap and allow to cool to room
temperature 1/2 - 1 hour.
For the Main Dough:
Butter a standard-sized loaf pan.
Sift the bread flour, milk powder, sugar and salt onto a clean
counter or work surface. Add the yeast and mix well. Make a well in
the center and add the scalded flour.
Add just enough lukewarm water to form a slightly sticky, very soft
dough. (I used all the recommended water.)
Knead for8 - 10 minutes until smooth and elastic. The dough also
needs to be thrown onto the working surface once every few minutes
between kneading to improve the dough structure. Pick it up to head
high and throw it back down on the work surface twice in a row after
every minute of kneading.
Knead in butter until incorporated then form the dough into a round
ball and set it in a large, greased bowl. Cover with plastic and let
it rise in a warm place until double in size about 1 hour. (To test
if the dough has risen properly you can poke the center of the dough
- if the hole stays it is ready - if it springs back and closes let
it rise longer.)
Once doubled in size gently punch the dough down, knead briefly and
form into a ball. Allow it to rest for 15 minutes.
Use a rollingpin to roll the dough out into a long oval shape. Then
roll the dough up from the short end like a Swiss roll. Rest 10
minutes and repeat the rolling process, then place the rolled-up
dough into the prepared pan.
Cover loosely and let rise until the dough is well over the top of
the pan about 1/2 hour.
Preheat the oven to 350F (175C). Bake 35 minutes until a deep golden
brown and when tapped it should make a hollow sound.
Best eaten within 3 - 4 days.
Source:
"cinnamonspiceandeverythingnice.com"
Start to Finish Time:
"0:35"
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Per Serving (excluding unknown items): 137 Calories; 2g Fat (15.1%
calories from fat); 4g Protein; 25g Carbohydrate; trace Dietary
Fiber; 5mg Cholesterol; 138mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.