Hönökaka on baking sheet
A good flat bread cooked on a baking sheet
- Servings16 Portions
- AllergensMilk, Wheat
- Prep Time10 min
- Rest Time80 min
- Cook Time10 min
A simple version of hönökaka that is baked whole on a baking sheet. There will be 2 sheets of this recipe and when it has cooled, I expect that each sheet will be approx. 8 pieces.
|Energy||4858.32 kcal||303.65 kcal||372 kcal|
|Carbohydrates||619.31 g||38.71 g||47.42 g|
|Fat||231.42 g||14.46 g||17.72 g|
|Protein||77.84 g||4.86 g||5.96 g|
|Sugar||96.25 g||6.02 g||7.37 g|
|Salt||11.1 g||0.69 g||0.85 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Heat the milk until it is finger-warm, then pour it into the bowl and add dry yeast. Wait 10 minutes.
- Add the other ingredients and knead in a machine at low speed for about 7 minutes.
- Let the dough rise under a baking cloth for 45-60 minutes.
- Divide the dough into 2 equal pieces. Roll out each part on baking paper so that it fits exactly on the baking sheet.
- Use a rolling pin (or prick with a fork) so that large bubbles do not blow up when the bread is baked in the oven.
- Let the dough rise under a baking cloth for 20 minutes, start the oven at 250°C.
- Bake the bread in the middle of the oven for about 10 minutes.
- Let the bread cool on a wire rack under a baking cloth.
- Divide and freeze the bread that is not to be used the same day.