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.
A gorgeous Scandinavian white bread using the scalded flour method.
- Add the flour to make the scalded flour to a medium bowl and pour the hot boiling water over it all at once. Stir quickly with a fork to mix the two together until there is no visible dry flour - it will be very clumpy.
- Wait 5 minutes then cover with plastic wrap and allow to cool to room temperature 1/2 - 1 hour.
- Butter a standard-sized loaf pan.
- Sift the bread flour, milk powder, sugar and salt onto a clean counter or work surface. Add the yeast and mix well. Make a well in the center and add the scalded flour.
- Add just enough lukewarm water to form a slightly sticky, very soft dough. (I used all the recommended water.)
- Knead for 8 - 10 minutes until smooth and elastic. The dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. Pick it up to head high and throw it back down on the work surface twice in a row after every minute of kneading.
- Knead in butter until incorporated then form the dough into a round ball and set it in a large, greased bowl. Cover with plastic and let it rise in a warm place until double in size about 1 hour. (To test if the dough has risen properly you can poke the center of the dough - if the hole stays it is ready - if it springs back and closes let it rise longer.)
- Once doubled in size gently punch the dough down, knead briefly and form into a ball. Allow it to rest for 15 minutes.
- Use a rolling pin to roll the dough out into a long oval shape. Then roll the dough up from the short end like a Swiss roll. Rest 10 minutes and repeat the rolling process, then place the rolled-up dough into the prepared pan.
- Cover loosely and let rise until the dough is well over the top of the pan about 1/2 hour.
- Preheat the oven to 350 degree F (175 C). Bake 35 minutes until a deep golden brown and when tapped it should make a hollow sound.
- Best eaten within 3 - 4 days.
Adapted from Corner Cafe
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