Bread Baked Over The Bonfire Danish Snobroed Recipes

DANISH BONFIRE BREAD

Steps:

• In a large bowl, add the water and dissolve the fresh yeast in it. If using dry yeast, add this together with the flour in step 2.
• Add the all-purpose flour, salt and sugar. Knead everything into a smooth dough. Add more flour if needed.
• Let the dough rise for minimum 30-45 minutes.
• Now roll large and thin bread 'sausages' and twist them around long wood sticks you have cut from trees.
• Finally bake the bread over a bonfire. You get the best twisted bread by baking them over hot embers.

BREAD BAKED OVER THE BONFIRE (DANISH 'SNOBROED')

Steps:

• In a big mixing bowl mix water and yeast. Let stand for 5 minute Stir until yeast is disolved.
• Add salt.
• Add flour a bit at a time. When dough becomes to heavy to stir, move to table and knead dough as long as you like. The consistency of the dough should not be sticky and should not be too dry. Once you can 'play ball' from hand to hand with the dough it should be fine. I make this also in a Kitchen Aid mixer which works well.
• Let rise for 30 min in warm place, cover with tea towel.
• Divide dough in 8 equal balls. Roll the balls into a long string, approx 15 inches long. Starting at top of stick wind the dough around the stick, making sure that the dough is connected and no bare spots show.
• Optional - first place hot dogs on stick and wrap the dough around hotdog from top to bottom making sure to fully cover hotdog. Same can be done with slice of ham.
• Cook over fire for approx 15 min or until bread has risen, is golden and sound hollow when you knock on it. Also, once it slides off easily it is usually done.
• You can now add ketchup, cheese, mustard down the middle hole.

BREAD BAKED WITH HONEY AND CREAM

Steps:

• Preheat oven to 350*F.
• Cut off top and bottom crusts from bread loaf, leaving a 9 by 2 inch thick round with crusts on sides.
• Butter cut sides of bread and transfer to a shallow baking pan.
• Bake in middle of oven, turning over once, until lightly toasted, about 20 minutes.
• Stir together honey and lemon juice, then spread on top of hot breaad.
• Spread evenly with creme fraiche, then let stand 10 minutes.
• Bake in middle of oven until golden, about 20 minutes.
• Serve hot or warm, cut into wedges.

DUTCH-OVEN BREAD

Steps:

• In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

DANISH RYE BREAD

Steps:

• In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour. Cover batter with a damp cloth, and place in a warm, draft-free spot.
• In the evening, mix in 1 teaspoon yeast, 1 teaspoon sugar, 1/2 cup warm water, and 1 cup rye flour. Cover again, and set aside overnight.
• In the morning, mix in 1 tablespoon sugar, 1 tablespoon kosher salt, and 1 cup warm water. Gradually mix in 2 cups rye flour and 1 cup of all-purpose flour (if using). When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 5 minutes. Form into a loaf, and place on a baking sheet. Allow to rise for about 40 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Bake for about 30 minutes, or until the bottom of the loaf sounds hollow when tapped.