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Danish French Bread
Danish French Bread - a Danish version of traditional French bread.
Course
Bread
Cuisine
Danish
Prep Time
35
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
3
hours
hours
Servings
1
loaf
Author
Deborah Harroun
Ingredients
Bread
1
package active dry yeast
1
cup
warm water
1
egg
4
teaspoons
sugar
1
teaspoon
salt
2 1/2 to 3
cups
unbleached all-purpose flour
Glaze
1
egg
2
tablespoons
milk
Instructions
In a large bowl, dissolve the yeast in the warm water and let stand 5 minutes.
Add the egg, sugar, and salt. mix in half the flour and beat well.
Slowly add enough of the remaining flour to make a stiff dough.
Cover and let rest 15 minutes.
Lightly flour a work surface and turn the dough out onto it. Knead the dough 5 to 10 minutes until the dough is springy and satiny.
Wash and lightly grease the bowl.
Place kneaded dough in the bowl; turn over to grease the top.
Cover and let rise in a warm place until doubled.
Cover a baking sheet with parchment or lightly grease it. Lightly oil your work surface.
Turn risen dough out onto the board. Knead lightly to expel air bubbles. Shape into an oblong rounded loaf and place on the prepared baking sheet.
Let rise in a warm place until almost doubled.
Preheat oven to 400F.
Beat the egg and milk together with a fork. Brush the loaf with the glaze.
Slash the loaf with a sharp knife, holding the blade almost horizontally to make the cut.
Bake for 20 to 25 minutes, or until golden and a wooden skewer inserted in the center comes out clean.
Cool loaf on a rack.
Notes
source:
The Great Scandinavian Baking Book