Norwegian Herbed Bread

Made this bread to go with our Norwegian themed dinner.

It's an interesting technique that produces a light, airy bread with the flavors of fresh herbs permeating the whole. Had I sampled it with no identification I'd have guessed Mediterannean, rather than Northern Europe as the origin.

Note: You will work in more of the final dough than you think. I added almost a half cup, and the final bread could have contained more. So let your fingers determine the final dough.

URTELOFF
(Norwegian Herbed Bread)

1 pkg active dry yeast
1 ¼ cups warm water
½ tsp salt
½ tsp sugar
¼ cup (50 g) butter at room temp
4 cups (500 g) bread flour
¼ cup softened butter
¾ cup mixed fresh herbs such as dill, chives, parsley, basil, marjoram, finely chopped
1 egg beaten with 1 tbls water

Dissolve yeast in water in a large bowl. Add sugar and salt. Work ¼ cup butter into 3 cups flour as you would for pie crust. Add to yeast mixture. Knead 7 minutes until dough is pliable and smooth. This is a very slack dough, almost batter-like. Add a tablespoon or two more flour to create cohesiveness if necessary.

Cover and let rise in refrigerator overnight.

Preheat oven to 435F

Remove dough to a floured surface and work in as much of the remaining flour as needed to make a smooth dough. Roll the dough out to 10 x 20 inches. Spread softened butter across the dough. Sprinkle with finely chopped herbs. Beginning with the long edge, roll the bread up jelly roll fashion and place seam down on a parchment covered baking sheet. With a sharp knife make diagonal cuts, on top of the bread’s surface, about 1-inch apart. Cover and let rise 20 minutes. Brush with egg wash and bake 20 minutes

Adapted from Astrid Karlsen Scott’s “Authentic Norwegian Cooking.”