Monday, August 4, 2014
Swedish Bread with Cream Cheese and Dill
I'm continuing my culinary experiments in international breadland with this super delicious Swedish bread. The egg, cream cheese and butter give it extra rich flavour and make it the most tasty bread I've made so far.
My source - labrex from a popular Bulgarian culinary forum.
Ingredients: 500 g flour, 7 g dry yeast, 1 tbsp salt, 1 tbsp sugar, 100 ml milk and 100 ml water, 150 g cream cheese, 1 egg, 2 tbsp melted butter, 2 tbsp chopped fresh dill (first crop from my "spice garden").
Add the yeast to the warm milk and leave for 10-15 min. Sift the flour and add the milk with the yeast and the other ingredients (the cream cheese must be with room temperature) and mix soft and elastic dough. Leave to rise until its volume doubles. Spread into a rectangle 1 cm thick and fold into a form. Place in a rectangular baking tin (mine is 28 cm x 8 cm x 8 cm) and leave to rest for 10-15 min. Glaze with milk. Bake in a preheated oven at 180 C.
This bread is ideal for sandwiches with all kinds of cheese, fish or ham.
I found it super delicious with butter, feta or yellow cheese and slices of cucumber.
Definitely recommend it, my husband keeps asking me when I am going to make it again :)
And meanwhile - I cast on Edda. I'm knitting it in one piece, following Bunny-B's notes, as I got the same gauge as hers on 4 mm needles. I've got only about 200 g of yarn and the garter stitch eats it very quickly, so I'm not sure how long (if any) sleeves I'll have, though I would prefer them to be at least 3/4 in length. But we'll see how it goes.