Danish-French Bread (Franskbrod) |
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Prep Time: 180 Minutes Cook Time: 40 Minutes |
Ready In: 220 Minutes Servings: 2 |
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This is my own creation of a Danish French bread called Franskbrod. I missed it so much here in Canada, that I got down to business and experimented enough to have it down right... Enjoy with homemade peach jam, or some Danish Havarti. Velbekomme! Ingredients:
7 -7 1/2 cups unbleached flour |
2 packages active dry yeast |
1 tablespoon sugar |
1 tablespoon salt |
1 tablespoon shortening |
yellow cornmeal |
1 egg white |
2 tablespoons poppy seeds (optional) |
Directions:
1. In large mixer bowl combine 3 cups of the flour and the yeast.
2. Heat 2 1/2 cups water, sugar, salt and shortening just till warm 115-120 degrees F.
3. Stirring constantly to melt shortening.
4. Add to dry mixture.
5. Beat at low speed with mixer for 1/2 minute, scraping bowl.
6. Beat 3 minutes at high speed.
7. By hand, stir in enough remaining flour to make a soft dough.
8. Knead on floured surface till smooth (10 to 12 minutes.) Shape into a ball.
9. Place in greased bowl and turn once.
10. Cover, let rise till double 1-1 1/2 hours.
11. Punch down, divide in half.
12. Cover let rest 10 minutes.
13. Roll each half to 15 x 12 rectangle.
14. Roll up tightly from long side, seal well.
15. Taper ends.
16. Place each diagonally seam side down, on greased baking sheet sprinkled with cornmeal.
17. Gash tops diagonally every 2 1/2 inches 1/8 inch deep.
18. Beat egg white just till foamy add 1 tbsp. water
19. Brush tops and sides of loaves, and sprinkle with poppyseeds.
20. Cover, let rise till double (about 1 hr.) Bake at 375 degrees F.
21. till light brown for 20 minutes, brush again with egg white mixture.
22. Bake another 20 minutes longer.
23. Remove from sheets and cool.
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