Gramma Lund's Limpa Bread Recipe
|
|
Seems like some fancy bread - but it's just typical Swedish Limpa - from my family to you! Enjoy!
|
|
Current recipe picture |
|
|
I know, I know...I was supposed to let it cool before slicing. But I just couldn't wait.
|
|
|
Don't be concerned over the dough's stickiness, just butter the bowl and roll it around, it'll be fine.
|
|
|
I left it in one large loaf but totally forgot to slash it so my end result isn't picture perfect. The taste though.....IS. THANK YOU Amos!!
|
|
|
Geat job, Cindy! Start with 1/2 white and 1/2 medium (bohemian) rye flours and double sift them together
|
|
|
I use pure leaf lard - you can use butter - baking molasses, granulated sugar, anise seeds and salt + a couple tablespoons of fresh orange zest for flavoring
|
|
|
The anise seeds and yeast granules mingle with the sugar & salt...
|
|
|
...then combine the shortening, molasses, and warm water, add in the flours and combine to form your dough
|
|
|
I use lard to grease the baking sheets, which is the final rise prior to baking
|
|
|
The dough should rise to a lofty level every time - this is the 2nd rising
|
|
|
What kid wouldn't like to punch the dough down! However, step aside, kid...
|
|
|
A wonderfully light bread, which is not really typical of Scandanavian breads, but butter, preserves and cheeses are marvelous when paired to this orange / anise flavored treat
|
|
|
In my house, as a kid, there was a wooden board with the Swedish words for: "Butter and bread make children's cheeks red". Grown-ups, too!
|
|
|
The Flag of Sweden
|
|
|
Old Glory & The Flag of Michigan
|
Upload pictures
You have to be logged in member in order to upload pictures.
or
