soft buttery danish loafi call this the survivor bread…. why? because i nearly burnt my kitchen down…. no, i’m not kidding ┗( ●-﹏ `。)づ.. i know i burn pots and pans.. but i did not expect myself to burn the oven!

i made 2 loaves of these a couple of days back (as it was a big portion of dough) and one of the dough was baked in a round, wheel-like, hole-ly bread pan…. the butter started to melt profusely right down onto the oven base and yes, there was lots of smoke and all in the oven… i really count my lucky stars that i decided to check on the bread 15 mins into the baking time and realised the smoke coming off the oven… that was when i realised the melted butter was cooking on the base of the oven… and the next thing i know, spontaneous combustion! /(x~x)\ the butter caught fire in the oven.. i could not believe my eyes… i panicked but knew water cannot be used… the extinguisher was too far in the hall and i needed to do something fast… and thank god, i had my long rubber pantry magic gloves and i started smashing the fire out…. of course, hot butter spilt all over me…

the oven is miraculously still working though i became famous overnight as i attracted a lot of neighbours and management staff to my house… after cleaning up the kitchen, i continued baking the bread! ha… ヾ(。ꏿ﹏ꏿ)ノ゙ yes.. i couldn’t believe myself.. i wasn’t ready to just let it go… it is a big lesson learnt for me… for the first thing i did after this, was to check if we have house insurance, and second, i learnt that baking soda puts out such grease fire. so baking friends out there… lastly, to call 110 for emergencies.. ヾ (✿>﹏ ⊙〃)ノ (provided i’m still in one piece)… ok back to the recipe….

Recipe adapted from My Little Space


400g bread flour
100g all purpose flour
80g sugar
20g yeast * i used 2 tbsp
2 eggs, beaten
150ml water
60g butter
1 tsp salt

*200g butter (at room temperature then slice into pieces)


面包粉 400克
普通面粉 100克
糖 80克
酵母 20克 * 我用了2大匙
鸡蛋 2颗,打散
水 150毫升
黄油 60克
盐 1小匙

*黄油(室温)200克 (切片)


soft buttery danish loaf– combine all ingredients (except butter and salt) in a big bowl to form a soft dough

– add in butter and salt and knead to combine. then set aside to rest for an hour or double in size

– punch dough to release air then place on working table and knead till smooth

– roll dough into rectangle shape and place in butter. for further instructions, please refer to this link

– keep finished dough chilled before dividing and braiding

– place braided dough to a 4.5 x 4.5 x 10″ greased loaf pan or separate them into 2 smaller trays
编辫后的面团放入一个 抹了油的4.5 x 4.5 x 10寸烤盘(或2个较小的烤盘)

– bake in preheated oven of 180 degrees C for 25-30mins or till golden brown

– cool for 5 mins before removing hot loaf from tray

Personal notes/温馨小贴士:

soft buttery danish loaf– after kneading the dough, i rolled it out into a large rectangle sheet and stuck it in the freezer for 30 mins

– my butter sheet (*) is made up of sliced butter in a long rectangle sheet measuring L28cm x 12cm
我将切片黄油(*)摆成一张28 x 12厘米的长方形

– after 30 mins, my dough was rolled into a rectangle twice larger than the butter sheet before i proceeded with shaping
冷冻面团30分钟后, 我将面团擀成一张比黄油片大两倍的长方形才整形

– i baked my bread in 2 450g loaf pans ~ a normal 450g toast pan, and the other in a round shape metal pan. i shaped my loaves by placing 2 portions of braided dough side by side in the loaf pan, each portion weighing 250g
我用了 两个 450克面包烤馍 - 一个普通 450克烤盘,另一个圆形450克烤盘。每个烤馍里以两个面团为一组,各面团250克(也就是说,一个烤盘里有两个面团,共500克)

– NOW! this is what i forgot to do and is crucially important… CHILL DOUGH before baking Σ(♡@﹏ @☆)ノ”

– i baked my loaf on lower rack at preheated oven of 220 degrees C for 35 mins

soft buttery danish loafit is a beautiful loaf indeed ~ my hubby loves the bread (/^-^(^ ^*)/

soft buttery danish loaf“thank you”… to the one up there… you must have been watching over me for i didn’t burn my house down (*^3^)/~♡

Pollution index: 25 (excellent)


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