School Bread [0000913]

Ingredients:

2 cups gluten-free all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
2 1/4 teaspoons active dry yeast
1/2 cup warm milk (use dairy-free milk for a dairy-free version)
2 tablespoons unsalted butter, melted (or dairy-free butter for a dairy-free version)
1/2 teaspoon cardamom (ground or freshly crushed)
1/4 cup sweetened shredded coconut
1/4 cup raspberry jam (or your preferred jam or jelly)

Instructions:

In a mixing bowl, combine the gluten-free all-purpose flour, granulated sugar, and salt.

In a separate bowl, dissolve the active dry yeast in the warm milk. Let it sit for about 5 minutes until it becomes frothy.

Add the melted unsalted butter (or dairy-free butter) and ground cardamom to the yeast mixture and mix well.

Pour the wet ingredients into the dry ingredients and stir until a soft dough forms.

Knead the dough for a few minutes until it becomes smooth and elastic. You can add a little more gluten-free flour if the dough is too sticky.

Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour or until it has doubled in size.

Preheat your oven to 350°F (175°C).

After the dough has risen, punch it down and divide it into equal portions. Roll each portion into a small ball.

Place the dough balls on a baking sheet lined with parchment paper.

Use your thumb to make an indentation in the center of each dough ball, creating a well.

Fill each well with a teaspoon of raspberry jam (or your preferred jam).

Sprinkle the sweetened shredded coconut on top of the jam.

Bake in the preheated oven for about 15-20 minutes, or until the bread is golden brown.

Let the gluten-free Norwegian School Bread cool on a wire rack.

Enjoy your gluten-free Norwegian School Bread, a delightful treat inspired by Norwegian tradition!