My mother in lawhas a lot oftreasureshidden in hercupboards. Last time wewent to visit, we came to talkaboutbreadand got to browse in anoldNorwegiancookbook forinspiration. There I sawa completelyround breadthat looked more likea salami, with spiralpatterns. She told me thatthere are specialforms thatyou need inorder to get them soperfect.....and thatshe evenhadone of thoseat home,brand new,unused.I got to borrow it and could hardlywait to test. Therearetwolong halv formes, which you fillwithbread dough,put together, close and bake for halfhour.When you openafterward, it hasthis wonderfulbread with has anicecrust andis softinside.I've also baked a 5-braided breadof the samebatch.
50 grams ofmargarine 7cups milk 25 grams ofyeast 2 teaspoonssugar 1 teaspoon salt 17cups flour(about 1 kg) Here's how:Warm upmargarine andmilk intillukewarm. Crumblethe yeastand stirin the liquid.Add the sugar,salt andmost ofall theflour. Kneadto asmooth dough. You know whenyou have enoughflourwhen the doughstarts to dropaway fromthe edges ofthe bowla little.Cover thedough with akitchen toweland letit restuntil doubled in size. Placedough onflouredboardand shapeas desired.The doughisestimatedat 3formsof 1.5liters.I did aspiralsbreadof 1.5litersand the restwent tothe5-braided one.Bakein thelower part of theoven to 225degreesC, for about30 minutes.