DANISH SOURDOUGH BREAD - DANSK SURDEJG
Make and share this Danish Sourdough Bread - Dansk Surdejg recipe from Food.com.
Provided by LikeItLoveIt
Categories Breads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 158.1, Fat 1.4, SaturatedFat 0.4, Cholesterol 42.3, Sodium 179.3, Carbohydrate 30.2, Fiber 1.2, Sugar 1.4, Protein 5.4
SURMæLKSFRUGTBRøD DANISH -SOUR-CREAM FRUIT BREAD -
This is a nice bread to have with your breakfast or coffee or tea. This makes 2 loaves and very easy to make.
Provided by Marlitt
Categories Quick Breads
Time 1h10m
Yield 2 loaf
Number Of Ingredients 16
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.
Nutrition Facts : Calories 2521, Fat 102.6, SaturatedFat 41.5, Cholesterol 237.5, Sodium 3090.2, Carbohydrate 365.2, Fiber 33.4, Sugar 147.5, Protein 57.8
DANISH FRUIT SOUP
I've been making this colorful dessert since 1961, and my whole family just loves it. It's a great way to enjoy fruit in winter.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
EASY CREAM CHEESE DANISH
This recipe makes the best cream cheese Danish I have ever tasted. It is very simple to make.
Provided by Natalie
Categories Bread Yeast Bread Recipes
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
- In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
- Bake in preheated oven for 20 to 30 minutes.
- In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 50.9 g, Cholesterol 52.9 mg, Fat 29 g, Protein 7.5 g, SaturatedFat 13.7 g, Sodium 582.1 mg, Sugar 31.5 g
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