White bread in a spiral and braided

01/05/2015 21:25

My mother in law has a lot of treasures hidden in her cupboards. Last time we went to visit, we came to talk about bread and got to browse in an old Norwegian cookbook for inspiration. There I saw a completely round bread that looked more like a salami, with spiral patterns. She told me that there are special forms that you need in order to get them so perfect ..... and that she even had one of those at home, brand new, unused. I got to borrow it and could hardly wait to test. There are two long halv formes, which you fill with bread dough, put together, close and bake for half hour. When you open afterward, it has this wonderful bread with has a nice crust and is soft inside. I've also baked a 5-braided bread of the same batch

50 grams of margarine
7 cups milk
25 grams of yeast
2 teaspoons sugar
1 teaspoon salt
17 cups flour (about 1 kg)
Here's how: Warm up margarine and milk intil lukewarm. Crumble the yeast and stir in the liquid. Add the sugar, salt and most of all the flour. Knead to a smooth dough. You know when you have enough flour when the dough starts to drop away from the edges of the bowl a little. Cover the dough with a kitchen towel and let it rest until doubled in size. Place dough on floured board and shape as desired. The dough is estimated at 3 forms of 1.5 liters. I did a spirals bread of 1.5 liters and the rest went to the 5-braided one. Bake in the lower part of the oven to 225 degrees C, for about 30 minutes.

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden