Franskbrod, Page 74, March 24, 2018

First of all, this loaf is actually “Franskbrød” but I could not figure out how to get the correct character in the title.  This is the most common white bread found in Scandinavia, and although the name literally translates to “French Bread,”  it contains an egg, so it technically doesn’t qualify as a true French Bread.  Ms. Hensperger notes that she adapted this recipe from one written by Beatrice Ojakangas.

I am in the mood for a simple white bread, I am out of both milk and butter, so I needed a recipe that calls for neither.

I placed my ingredients in the bread machine pan in the following order:

1 cup water

1 large egg

1 1/4 teaspoon salt

3 cups bread flour

1 tablespoon sugar

1 tablespoon gluten

2 teaspoons SAF yeast

I am using the French bread cycle on my machine, although the basic cycle could be used as well.  I am also using the “medium” crust setting.

Please note, that because this loaf contains an egg, you should not use the delay timer.

This is a lovely loaf of bread, light and chewy on the inside with a crunchy, golden crust.

IMG_9402

I have tried it a couple different ways, so far. I had my first slice, still warm, dipping bits into Tastefully Simple Roasted Garlic Oil.  Wow.  Now, I’ve just had another slice drizzled with wildflower honey and served with a cup of tea.  I can understand why this is a popular bread in the Northern European countries of Scandinavia; it is simple and hearty, with a crust that should stand up nicely to being dipped in a bowl of hot soup or stew.  (Hmm, guess I know how I will be eating my next piece.)

 

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