Surmælksfrugtbrød Danish Sour Cream Fruit Bread Recipes

FRESH FRUIT BREAD

Steps:

• Cream butter and sugar, add eggs, sour cream, and vanilla. In another bowl, mix flour, baking powder, baking soda, salt, cinnamon, and add to above mixture.
• Carefully fold in fruit.
• Pour into two prepared bread pans and bake at 350° for one hour.
• This recipe may be doubled.
• Variation: Prune Bread: Use 3/4 pound chopped pitted prunes and add 3/4 teaspoon cardamom, 1/2 teaspoon nutmeg, 1 Tablespoon grated orange peel.
• Cranberry Bread: Use 2 cups whole cranberries, eliminate cinnamon, add 1 Tablespoon grated orange peel, 1 teaspoon orange extract.

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.

SCHNITZBRODT (GERMAN FRUIT BREAD)

Steps:

• Cover mixed dried fruit and apples with boiling water in saucepan and soak overnight.
• Next morning, cook until fruit is quite soft, about 15 minutes, then drain well in a colander.
• Chop or cut up fruit.
• Soften yeast in lukewarm water, add 1 Tbsp sugar and let stand 10 minutes.
• Add milk.
• Add 1 ½ C flour to make a sponge and set aside until bubbles break on top.
• Cream butter in a large mixing bowl.
• Add 1 C sugar and cream well.
• Mix in beaten eggs.
• Add the sponge, chopped fruits, salt, cinnamon, raisins, currants and nuts.
• Beat in 3 cups flour.
• Divide dough into fourths.
• Take out ¼ of the dough and knead on a floured pastry cloth or board adding enough flour to keep the dough soft but not sticky.
• Continue doing this 3 more times until all the dough has been worked up, then knead it all together.
• Lightly oil a clean bowl, take dough and run the top around the inside of the bowl, place it in the bowl, cover and let rise in a warm place until double in bulk.
• Knead lightly, divide into 4 portions and shape each into a loaf, place in greased loaf pans.
• Cover and let rise until double.
• Bake at 400° for 10 minutes, reduce heat to 350° and bake 45 minutes longer or until done.

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.

DANISH FRUIT SOUP

Steps:

• In a large bowl, combine gelatin and salt. Gradually stir in boiling water until gelatin is dissolved. Stir in the raspberries, cold water and lemon juice. Refrigerate for 15-20 minutes. , Just before serving, stir soup. Garnish with sour cream and nutmeg if desired.

SOUR CREAM SANDWICH ROLLS

Steps:

• Stir together all-purpose flour, wheat flour, buckwheat flour, sugar, yeast, and salt in a medium bowl.
• Add water, sour cream, egg, and oil to a bread machine; then top with dry ingredients. Set machine to Dough cycle and let run until finished.
• Preheat the oven to Warm setting (not above 200 degrees F, or 90 degrees C). Line a cookie sheet with parchment paper.
• When dough is ready, deflate and gently form into a tube about 12 to 14 inches long. Cut into 12 equal pieces. Roll in the palm of your hand and pinch together at bottom to form equal balls. Place evenly on the prepared cookie sheet.
• Let rise in the warmed oven until doubled in size, 20 to 30 minutes. Remove from the oven and increase oven temperature to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool rolls completely on a rack. Cut in half and make yourself a nice sandwich.