Warburtons Danish White Bread, 400g

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The first batch was cream cheese and they didn’t brown too much on the top since they were swimming in butter. Unfortunately, when I tried the first piece if discovered it was so salty it made it rather unpalatable. I love the Danish breads, especially the breakfast breads, they are so hearty and filling keeps me going until lunch time. Carefully transfer the risen loaves to a tray, slash the tops with a sharp serrated knife and put in the oven. Yes, this is an easy recipe – not difficult to make and no special equipment required – however, it’s not a super quick recipe.

A couple of our readers have mentioned having difficulty peeling the parchment paper from the baked bread. Here is a super simple version that cuts the fermentation time down to as a little as 24 hours without the need to tend and feed it. I’ve just attempted Danish rye bread following an IKEA book recipe 😉 So far so good, but it didn’t really accommodate troubleshooting.Because rye bread is more or less only made in Denmark and in some of the neighboring countries - some of the ingredients in this recipe can be hard to get a hold of if you are living in other countries. My boyfriend's mom bought the ikea mix bread and I was looking to do something similar and it indeed was. I baked these 2 loaves , matcha and ube , few weeks back , you know , just to remind myself whether it's still easy to roll a buttery dough after more than 2 years of not doing it . Traditional options include herring, pickled vegetables, liver pate, smoked salmon, and sliced hard-boiled eggs.

Molasses not only sweetens and flavors the dough, it also helps deepen the dark brown color of the final loaf.An hour later, I assembled my batch of pastries and put them on baking trays in the fridge, covered (20 minutes). What I can’t perfect though is the ability to cut thin slices for open sandwiches as it’s so sticky. flavor and color: how can I achieve a more dark, moist and dense interior, with pronounced nutty flavor? I’m a little nervous about laminating the dough because I’ve tried this before with another recipe and it turned out awful.