Danish "French" Bread (Franskbrød)

By norsegal8

Ingredients

• GLAZE:
• 1 package active dry yeast
• 1 cup warm water (105 to 115 degrees)
• 1 egg
• 4 teaspoons sugar
• 1 teaspoon salt
• 2 1/2 to 3 cups unbleached all-purpose flour
• 1 egg
• 2 tablespoons milk

Details

Servings 1

Preparation

Step 1

In a large bowl, dissolve the yeast in the warm water and let stand for 5 minutes. Add the egg, sugar and salt. Mix in half the flour and beat well. Slowly add enough of the remaining flour to make a stiff dough. Cover and let rest 15 minutes. Lightly flour a breadboard and turn the dough out onto it. Knead for 5 to 10 minutes until the dough is springy and satiny. Wash and lightly grease the bowl. Place the kneaded dough in the bowl; turn over to grease the top. Cover and let rise in a warm place until doubled.

Cover a baking sheet with parchment or lightly grease it. Lightly oil the breadboard or work surface. Turn the risen dough out onto the board. Knead lightly to expel air bubbles. Shape into an oblong, rounded loaf and place on the prepared baking sheet. Let rise in a warm place until almost doubled.

Preheat the oven to 400 degrees. Beat the egg and milk together with a fork. Brush the loaf with the glaze. Slash with a sharp knife, holding the knife almost horizontally to make the cut. Bake for 20 to 25 minutes until golden and a wooden skewer inserted into the center comes out clean. Cool the loaf on a rack.