Day 5 BM #51 -
This mildly sweet bread is a Norwegian Christmas bread. This bread was one of the first breads I baked for this Marathon.
Recipe adapted form here
All purpose flour/Maida 2 ½ cups
Active dry yeast 2 tsp
Salt ¼ tsp
Sugar ¼ cup
Cardamom Powder 1/2 tsp
Milk ½ cup (lukewarm)
Water ¼ cup (lukewarm)
Butter 4 tbsp
Tutti Frutti handful
Granulated Sugar 2 tbsp (for topping)
Method Of Preparation -
In a bowl, add lukewarm water, lukewarm milk and 1 tsp sugar along with the yeast and mix well. Leave it aside for 5-10 minutes and until frothy.
In a large mixing bowl, add the flour, salt and cardamom powder and mix well until combined.
In another mixing bowl add the yeast solution, remainder of the sugar and the butter and mix well.
Add the flour mixture to yeast solution and mix well until well combines. Knead the dough until the dough is smooth and elastic adding more flour or liquid to get the perfect consistency.
Transfer the dough to a floured surface and spread it out into a circle.
Sprinkle the tutti frutti and raisins evenly in the surface and roll the dough up like a carpet or like a jelly. Using gentle pressure knead the dough.
Roll the dough into a ball and place it in an oiled bowl. Cover loosely and let it rise for about an hour or until it has doubled.
Deflate the risen dough gently. Form into a neat ball again and place it in a lined baking sheet.
Let the dough rise again for about an hour. Brush the dough with milk and then sprinkle the sugar evenly on top.
Preheat the oven at 350 °F.
Bake for about 30 minutes or until the bread is uniformly brown all around and sounds hollow when tapped.
Remove the bread from the oven and cool it completely on rack before slicing.
Preparation Time 15 min + Resting 3-4 hrs + 30 min baking time
Makes 1 round loaf