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Scandinavian White Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 07 Jun 2014 02:40:15 -0700
v114.n023.4
* Exported from MasterCook *

                          Bread, Scandinavian White

Recipe By     :
Serving Size  : 18    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Ethnic                          Low Fat
                  Vegetarian

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                          Scalded Flour:
       7/8           cup  bread flour -- (100g)
       1/2           cup  boiling water -- scant, (100mg)
                          Main Dough:
    3               cups  bread flour -- plus
    3        tablespoons  bread flour -- (350g total)
    2        tablespoons  powdered milk -- (20g)
       1/8           cup  granulated sugar -- plus, (35g total)
    1           teaspoon  granulated sugar
    1           teaspoon  salt -- (5g)
    2          teaspoons  instant yeast -- (8g)
       1/4      teaspoon  instant yeast
       3/4           cup  lukewarm water -- plus, (approx.) , adjust 
as necessary, (200ml)
    1         tablespoon  lukewarm water
    2        tablespoons  butter -- (35g), chopped into small pieces 
at room temperature, plus
    1           teaspoon  butter

Add the flour to make the scalded flour to a medium bowl and pour the 
hot boiling water over it all at once. Stir quickly with a fork to 
mix the two together until there is no visible dry flour - it will be 
very clumpy.

Wait 5 minutes then cover with plastic wrap and allow to cool to room 
temperature 1/2 - 1 hour.

For the Main Dough:
Butter a standard-sized loaf pan.

Sift the bread flour, milk powder, sugar and salt onto a clean 
counter or work surface. Add the yeast and mix well. Make a well in 
the center and add the scalded flour.

Add just enough lukewarm water to form a slightly sticky, very soft 
dough. (I used all the recommended water.)

Knead for 8 - 10 minutes until smooth and elastic. The dough also 
needs to be thrown onto the working surface once every few minutes 
between kneading to improve the dough structure. Pick it up to head 
high and throw it back down on the work surface twice in a row after 
every minute of kneading.

Knead in butter until incorporated then form the dough into a round 
ball and set it in a large, greased bowl. Cover with plastic and let 
it rise in a warm place until double in size about 1 hour. (To test 
if the dough has risen properly you can poke the center of the dough 
- if the hole stays it is ready - if it springs back and closes let 
it rise longer.

Once doubled in size gently punch the dough down, knead briefly and 
form into a ball. Allow it to rest for 15 minutes.

Use a rolling pin to roll the dough out into a long oval shape. Then 
roll the dough up from the short end like a Swiss roll. Rest 10 
minutes and repeat the rolling process, then place the rolled-up 
dough into the prepared pan.

Cover loosely and let rise until the dough is well over the top of 
the pan about 1/2 hour.

Preheat the oven to 350F (175C). Bake 35 minutes until a deep golden 
brown and when tapped it should make a hollow sound.

Best eaten within 3 - 4 days.

Source:
    "cinnamonspiceandeverythingnice.com"
Start to Finish Time:
    "0:35"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 137 Calories; 2g Fat (15.1% 
calories from fat); 4g Protein; 25g Carbohydrate; trace Dietary 
Fiber; 5mg Cholesterol; 138mg Sodium.  Exchanges: 1 1/2 
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.