Franskbrød (White Bread)
This fluffy white bread loaf is perfect for toast, sandwiches, french toast - anything really! It's easy to make and turns out absolutely delicious every time.
Ingredients
- 2 tsp instant yeast (2.25 tsp active dry yeast, 17.5g fresh yeast)
- 100 ml milk
- 100 ml water
- 1 tbsp sugar
- 1 tsp salt
- 28 grams unsalted butter, melted
- 350 grams all purpose or bread flour
- Extra milk to brush on top
Instructions
- If using instant yeast – add the yeast, milk, and water (make sure the milk and the water are lukewarm in temperature) to a bowl and whisk to combine. Then add the rest of the ingredients (sugar, salt, butter, flour) and stir together with a wooden spoon. If the dough is very sticky, you can add more flour a little bit at a time. Once a dough starts to form, you can start kneading.
- If using active dry yeast or fresh yeast – Heat up the milk and water, either in the microwave or in a saucepan, until it is “fingervarm” (finger warm), meaning it should feel warm to the touch but not hot. Add the yeast and stir to dissolve. Let it rest 5-10 minutes until it begins to froth and bubble a little bit. Then, add the rest of the ingredients (sugar, salt, butter, flour) and stir together with a wooden spoon. If the mixture seems very wet and sticky, you can add a little more flour a bit at a time. Once a dough starts to form, you can start kneading.
- Knead for 10-12 minutes, either by hand or in a stand mixer, until the dough is smooth and elastic. If it sticks to your hands, add more flour.
- Cover and let the dough proof for about 1 hour, or until doubled in size and passes the poke test (should NOT spring back immediately when poked, should spring back slightly but leave an indentation).
- Oil a loaf pan (or line with parchment paper if you’re like us and your loaf pans are the opposite of non-stick).
- To shape the sandwich loaf, dump the dough out on a clean surface. Using your hands, stretch it out into a rectangle, with a width equivalent to the size of your loaf pan.
- Start rolling from one end, keeping the roll very tight.
- Once you have rolled it up, pinch together the crease on the bottom, then flip the loaf so it's seam-side down and roll it against the countertop gently to create surface tension and help close the crease on the bottom of the loaf.
- Place the loaf in the pan and cover, letting it rise for another 30-45 minutes, or until doubled in size and passes the poke test again. In the meantime, preheat your oven to 350 F (175 C).
- Once it is ready to go in the oven, brush the top with a bit of milk and bake.
- You can also score the top of the bread! This will give it a nice pattern on top, but it isn't required - the dough will still rise properly without scoring it.
- Bake for 30-35 minutes (make sure to check it at 30!) until the top is golden brown and the bread sounds hollow when you tap it.
- Let cool at least 20 minutes before slicing. Enjoy!