My job for Christmas is the traditional Swedish Limpa bread... and here is the most interest the boys have ever shown in the kitchen:
A while back I tried to make the full recipe in my mixer, had a horrible experience and ended up with way too much bad limpa. This time I halved the recipe and made it twice. Both batches turned out great. Here is the second rise:
I actually ran low on regular flour for the second batch and used bread flour which I think turned out a bit fluffier but the difference was slight. I wouldn't go out of my way to use the bread flour again. And here is my finished limpa bread, with the hot oven open, pouring out heat to keep me toasty on one of the colder nights we had!