This gorgeous, golden brown loaf of Scandinavian white bread was made using the scalded flour method. Soft, tender and chewy with the most delectable texture, it is slightly sweet and buttery without using a lot of fat or sugar.
I baked this bread as part of my Baking Partners group challenge of the month and I am so happy I did! I might have never been introduced to this, my new favorite bread, otherwise.
The scalded flour method calls for pouring boiling water over flour and mixing it vigorously to form a clumpy dough. Once cooled to room temperature it is kneaded into the rest of the ingredients with more flour.
The technique used to from the loaf is unique too. Once it has risen you use a rolling pin to shape the dough into a long oval that is then rolled up like a Swiss roll. The process is repeated and then left to rise in the pan again before baking.
That process is what makes my bread looks like a giant creature from the sea.
When first baked the crust was slightly crunchy and when you tapped on the loaf it made a hollow sound. The crust softens up as it cools and the crumb is super soft, fluffy and slightly chewy. The texture is kind of like brioche and would make great french toast or bread pudding.
So, I’m in love. Again.
With the technique and the bread. I don’t know how I’ll make any other. Not only was it fun and easy to make, the bread is insanely delicious. While all homemade breads have charm this one was especially magical.
I wish the pictures did it better justice. It really is quite heavenly.