ChefNorway’s Norwegian Loaf
In Norway, the loaf can be one of the cheapest bread types, but also an expensive one. There are not many ingredients to a decent one, but if you need a good one for a special occasion, this is the recipe for you. It’s a little heavier, with a sweet taste and softness with the use of syrup. You can use less yeast, but it will need more time raising. I also believe it won’t be as fresh and tasty, because a longer raising time may cause it to dry out a bit.
- 200g butter
- 1200g white flour
- 6 dl. milk
- 100g yeast
- 1 tsp. salt
- 1 tsp. baking powder
- 2 tbsp. light baking syrup
For the US measurements click the button down below
- Start by melting butter in a medium-sized pot. Use medium heat, so the butter does not get browned.
- When melted, add in milk and heat for two more minutes.
- Add flour, salt, and baking powder, to a mixing bowl.
- Add the warm butter and milk mixture.
- Use the hook tool, and start mixing at low speed for 2 minutes.
- When time is up, remove the hook tool and let the dough rest for 15 min.
- Take the dough out of the bowl and onto the kitchen counter. If the dough is sticky use a little bit of white flour.
- Split the dough into two, and roll each part into a large bowl. Press down and make a valley in the middle, and roll it into a bread shape.
- Repeat procedure with the other dough part.
- Brush them with egg and water mix. (before brushing you can use a sharp knife and make artistic cuts to make the bread look fantastic)
- Bake in the oven. Make sure to check on them after 15 minutes. If the color is there, place baking paper over the bread and bake it the last 15 minutes
Summary Essential to one of Chef's cheese sandwich recipes. Goes great with any Italian pasta dishes and soups. What's best is to cut a fresh piece and add some homemade strawberry jam.