Baking bread the Danish way in USA

 

I use a scale to measure the ingredients. Benny found this scale at Target.

 

Combine all of the ingredients and mix.

 

I use my Kitchen Aid to mix the dough. I have a professional powered mixer because the old recipe weighed 12, but this one is much smaller so a regular mixer would work OK.

 

Place in the pan which I spray with Pam first. Cover and let rise in a warm place for at least 1 hour. I baked the bread for 1 hour at 325, and it baked just fine, not dry and not gooey. I popped it out of the pan to cool on a wire rack and Benny sliced it the next morning. Store it in the fridge or freezer if you don't eat it all in a few days.