Franskbrød

Franskbrød is the most prevalent white bread in all of Scandinavia. It translates to “French bread,” but it contains an egg, so technically it is not a true lean bread by French baking standards. The combination of the egg and water makes for a chewy loaf. This recipe is adapted from one by a great baker and food writer, Beatrice Ojakangas, who has written many bread books utilizing every baking technique, from the food processor to the bread machine. Serve this bread with dinner.