Surmlksfrugtbrd Danish Sour Cream Fruit Bread Recipes

SURMæLKSFRUGTBRøD DANISH -SOUR-CREAM FRUIT BREAD -

Steps:

• Preheat over to 325º F.
• Grease and lightly flour 2 loaf pans (9×5×3).
• In a large bowl mix the ingredients in order given.
• Pour the mixture into the loaf pans and bake in preheated 325º oven for 1 hour.
• Frost thinly with powdered sugar and water mixture and decorate with candied fruits or just sprinkle with powdered sugar.

DANISH SOURDOUGH BREAD - DANSK SURDEJG

Steps:

• Put 1 cup of flour and 1 cup of warm water into a stone crock or earthenware bowl or glass jar and let stand at room temperature.
• Take a look at the mixture every day to check for the bubbling which means that fermentation has begun.
• This usually takes about ten days but could happen faster if your kitchen is very warm.
• When fermentation is well under way, take off a small amount of the clear liquid which has formed on top.
• Measure the quantity of liquid you have.
• Mix an equal quantity of half flour and half water.
• Combine with the starter liquid and return to the crock.
• Add the flour, water, yeast, salt and sugar to the starter in the crock and let stand for at least 12 hours, or until it begins to bubble again.
• Let stand, covered, for 18 hours more.
• There should be a faint sour odor from the crock.
• 10 hours before you want to have fresh loaves of bread on the table, take 2/3 of the dough from the crock and put into a large mixing bowl.
• Add the salt and soda to the starter right out of the crock.
• Beat.
• Add the eggs and beat very well.
• (Taste the dough now. You don't want it too sour. This is a hard term to define, but your own taste buds are probably your best guide. If it's unpleasantly sour, add a pinch more of soda and beat well.) Add enough flour to make a stiff dough.
• Fold over and over, kneading as it is turned and folded.
• If the dough gets too stiff, add a little syrup or a small amount of melted butter.
• The dough should be so stiff you can hardly stir it before you shape it.
• Mold into shapes and put in greased small bread pans.
• Cover and let rise.
• Turn loaves onto a floured board and knead well.
• Shape again into loaves and fill the same pans, no more than half full this time.
• Let rise again, until the pans are full.
• Bake in a preheated hot oven (400º) for about 1 hour.
• When loaves slip from the sides of the pan the bread is done.
• Remove from the oven and tip out on the board.
• Brush tops with melted butter.
• Slice very thin and try it with fresh sweet butter and homemade jam for a special treat.
• If you like sourdough bread and rolls (always best when they're very fresh), you'll find this superior to the finest commercial French and Italian sourdough bread available.
• Making the starter takes time and patience, but remember that you only have to do this once.
• Put aside one-third of your starter dough after avery baking.
• Start again with Step Three when you want to make bread again.
• If you bake every week, the starter dough can be kept at room temperature.
• Otherwise, store it in your refrigerator and remove it a day before you want to use it.