Danish-style Franskbrød Bread
Danish-style FRANSKBRØD Bread
Ingredients
10 grams active yeast
100 ml milk
100 ml water
1 tbsp sugar
1 tsp salt
25 grams unsalted butter, melted
350 grams (bread flour
Plus milk to brush on top
Preparation
Preparation Time 20 min, Proving 2hr plus. Second Prove 40min
Cooking Time 30-35 min
Oven Temperature 220c
Method
Danish-style Franskbrød bread is softer and lighter than most, so if you are looking for a defined crisp crust, look under the Bread and Rolls page for a recipe. However, many prefer a lighter bread for a sandwich or piece of toast, and the Danish Style might be the one for you.
This is an easy-to-make bread that tastes great. I especially like toast made from Danish Bread. I hope you like it too.
Place the flour in a large bowl and add the salt to one side
Measure the milk and water into a jug, add the active yeast and sugar, and mix.
Pour in the melted butter, then the milk/water mixture, stirring as you go.
Stir the mixture with a wooden spoon, then remove the dough and knead it until it forms a silky-smooth, large ball.
Place the dough into a clean, large bowl and cover it with cling film, a clean towel, or an elasticated bowl cover cap. Set aside to allow the dough to prove; time may vary depending on your room's temperature, but aim for approximately 2 hours. The dough should be allowed to double in size.
Remove the dough and knead it once more, known as knocking back, and this helps remove the larger air bubbles that you can sometimes see in some bread.
Place the dough on a lightly floured surface and, using a rolling pin, roll it out to the length of your bread tin to form a large rectangle. This is the same method used to make French Baguettes and other breads.as shown below.
Tightly roll the dough up. Place it into your bread tin for the second prove. This may take a further 40min plus
(Not necessary, but some place a large piece of baking parchment in the bread tin before adding the dough. The parchment overhangs the tin, making it easy to remove the bread after baking.)
Once the dough has risen again in the loaf tin, brush the top with milk and score/cut the top of the loaf using a bread lame, razor, or very sharp, thin-bladed knife.
Place the bread in a preheated oven at 220 °C for 30-35 minutes, until it has a nice golden colour.
Remove the bread, and allow it to cool before eating. Enjoy!
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