Elsinore Bread RecipeOrigin: Danish Period: Traditional |
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This is a bread that traditionally was baked for the shepherds of the Lake Elsinore region of Denmark during the 18th century. Originally the cream cheese in this recipe would have been a soured sheep or goat's milk cheese. Ingredients
110g warmed Cottage Cheese 
Elsinore Bread Preparation:Method:Begin by dissolving the sugar in 4 tbsp of the water and add the yeast. Cover this mixture and set in a warm place to activate the yeast for 20 minutes. Place the cottage cheese in an oven on a low flame. Melt the butter in a pan. When the cottage cheese has warmed through, mix the buter and the cottage cheese together. Add the egg and mix thoroughly. Now add the yeast mixture (it should be very frothy if the yeast is active). Stir to combine then add the remainder of the water. Pour the mixture into a large bowl then slowly add all the reminding ingredients, stirring all the while. Work into a dough. As ever, if the mixture is too sticky add a little flour and if too dry add a little water. Tip the dough onto a floured surface and knead for about 5 minutes. Grease a bowl, place the dough in this and turn to coat with the oil. Cover and place in a warm spot to raise for about 1.5 to 2 hours (or until doubled in size). Knock the dough back, tip onto a floured surface and knead gently. Place into a large well-oiled bread tin, cover and set in a warm spot to raise for an hour. Place in an oven pre-heated to 220°C for an hour then lower the oven temperature to 200°C and bake for a further 20 minutes, or until the bread is brown and sounds hollow when tapped. Tip the bread out of its tin and leave on a wire rack to cool. |
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