Swedish "sirapslimpa" bread from Scandilicious Baking by Signe Johansen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • msholl on November 17, 2024

    I make limpa every Christmas for my Swedish in-laws, and have used several recipes. Limpa is always good, but Signe's recipe is my favorite...maybe the overnight proving gives it ideal texture and flavor. Using active yeast instead of fresh yeast means longer rise times (1 hr to let the dough come to temp in the morning, and 2 hrs to rise). I bake the bread in a dutch oven - 30 min with lid, then remove lid and bake and additional 10-15. Everyone loves this bread.

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