Franskbröd med Maelk (Franskbröd with milk)

Ingredients for 1 servings:

• 50 g margarine or butter
• 600 ml milk
• 50 g yeast
• 2 tsp salt
• 2 tsp sugar
• 1 kg flour (type 550)
• 1 egg(s), beaten, for brushing
• e.g. poppy seeds for sprinkling (if you like)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

from a Danish woman directly from Denmark.

Melt the margarine or butter and place it in a mixing bowl. Stir in the milk and mix in the yeast. (Be careful – it shouldn’t be too hot for the yeast bacteria). Add the salt and sugar. Add the flour and knead until you have a smooth dough (dough that’s too stiff usually doesn’t rise, so it’s better to carefully add a little liquid). Let it rest for 30 minutes in a covered, draft-free area. Briefly knead the dough with your hands and shape it into two loaves. It’s best to spread the dough out evenly and then fold it in so that the cement is underneath the loaf. This way it won’t break and become dry during baking. Place the shaped loaves on a greased and lightly floured baking sheet, cover, and let rest for 20 minutes. Then cut the loaves lengthwise or into 2-3 diagonal cuts, brush the dough, and sprinkle with poppy seeds. Bake in a preheated oven at 225°C for approximately 35 minutes on the lowest rack (cover with aluminum foil if necessary while browning). For your information: Franskbröd is widely eaten and can be found in almost every Danish household. It is used both as breakfast bread and as regular bread for, for example, the ostebord (cheese table). Unlike us, the Danes like to serve their guests buttered cheese sandwiches with coffee.