Finally there is progress on my task of baking very recipe in the great bread book called Hjemmebagt. After a very long stand still period I have baking "a new" recipe from this bread book in form of Sødmælksbread, which is a bread, where the liquid part of the recipe is not water, but whole fat milk instead of. There is also added butter as well. So a bread full of the dairy goodness :-)
Both taste and texture is excellent. The use of milk and butter in bringing a kind of luxury into the bread. So even two-three days after baking the bread remains very soft in texture.
When making the braid of three dough part it is important, that you do not pull to much on the dough. An uneven dough size will give more dry parts in the bread.
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