Settekake (Norwegian Yeast Bread)

From North Wild Kitchen. Makes 10 breads.

Ingredients

• milk - 250ml
• water - 250ml
• butter - 56g
• all-purpose flour - 840g (can mix in spelt, whole wheat, rye or barley; start with a bit less and add until pliable)
• fresh yeast - 50g (or 17g active dry yeast)
• salt - 1 teaspoon

Directions

1. Warm the milk, water and butter over medium-low heat until the butter melts and it’s just warm. If using fresh yeast, stir it in until dissolved.
2. Put the flour, salt (and dry yeast if using) in a stand mixer with a dough hook. Add the warm liquid and knead on medium for ~5 minutes until soft and elastic.
3. Cover with a towel and let rise ~45 minutes until doubled.
4. Divide into 10 pieces and roll each into a ~15cm round, 1cm thick. Keep covered.
5. Cook on a dry griddle or large frying pan over medium heat, ~5 minutes per side, until golden and cooked through.