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Norwegian Herbed Bread

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    Posted: 22 November 2014 at 16:36
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.

(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.”
But we hae meat and we can eat
And sae the Lord be thanket
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