Grandma’s bread, milk bread, old-fashioned white bread: a well-loved bread has many names. This is a classic Danish white bread, franskbrød, baked with egg and butter. It is easy to bake and tastes lovely. Just as it is with butter or cheese, or with a cup of hot chocolate on a cold, grey afternoon.
Danish white bread recipe
This recipe makes 2 loaves, and you can easily freeze one if 2 is too much. Here I baked one loaf on a baking tray and the other in a loaf tin.
You can also make it as an overnight bread. Put the dough in the fridge in the evening and bake it in the morning, just remember to use less yeast (about 10-15 g). The bread is best on the day it is baked. The next day it can start to get a little dry. So if you need homemade white bread for a Christmas or Easter lunch, I recommend baking it on the day, or letting it rise in the fridge from the evening before, which makes it quicker and easier on the day.
Homemade Danish white bread
Ingredients
Instructions
White bread
Warm the milk and stir in the yeast. Add eggs, melted butter (it should only be lukewarm, not hot), sugar and salt. Stir well. Add the flour, but hold some back. Knead the dough well until smooth and shiny. Only add enough flour for the dough to come away from the dough hook or your fingers.
Cover the bowl with a clean tea towel and let the dough rise for about 1½-2 hours at room temperature.
Turn the dough out onto a floured table without kneading it too much. Divide it and shape 2 loaves on a baking tray lined with baking paper, or put them in 2 loaf tins of 1.5 litres. Cover with the tea towel and let them rise for about 30 minutes.
Preheat the oven to 200°C.
Brush the loaves with a little beaten egg or milk. Bake for about 25-30 minutes. The bread should sound hollow when you tap it.
Brush the loaves with a little melted butter as soon as they come out of the oven, if you like. Let them cool on a wire rack. Enjoy!
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White bread in a tin
This recipe gives you two loaves, each baked in its own tin. I use two tins that each hold 1.5 litres. The capacity is usually written on the bottom of the tin. You can also make one large loaf, but then it will need longer to rise and bake than stated.
I bake my white bread in a tin because it gives the bread a nice shape and a bit of height. If you don’t want to use a tin (maybe because you don’t have one), you can make it without. It still gives you two really delicious loaves!
White bread with egg
There is egg in the dough, and I also brush the bread with egg before baking. This gives the bread a beautiful golden surface. The egg and butter also make the bread extra soft and fluffy.
If you have leftover white bread, it is perfect for toast. You can also use a few slices for French toast.
Why does my homemade white bread crumble? If the bread is too dry, it will most likely crumble. It may be because you added too much flour.
Why does my white bread get dry? Freshly baked bread is soft and moist. Over time the moisture evaporates, and the bread gets dry. If it is dry as soon as you take it out of the oven, it has been baked for too long.
When is white bread done? To check if my bread is done, I tap it. It should sound hollow. You can also use a thermometer: the core temperature should be 95°C.
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