Bread, buns & biscuits recipes

Cinnamon / apple Buns

The yeast is poured into the lukewarm water and milk. Add the other ingredients - flour eventually after a while. The dough is well kneaded. Set for raising a tight spot, covered, approx. ½ hour. The dough was kneaded and molded into buns. Repeats approx. 30 m

Delicious quick buns

Dissolve the yeast in the water, add salt, oil, quinoel and possibly nuts and dried fruit. The dough must have consistency like a thick oatmeal. Let the dough rise for 15 minutes. Then put the balls with a spoonful, "help" the dough of the spoon with a scrap

Burger boller 02

Dough mix and knead for 5 minutes until it is soft and release easily. The dough repeats for 30 minutes. The balls are shaped in 16 pieces of bowls flat approx. 7 cm in diameter. Buns adhere to for 30 min. Brush with water and sprinkle with sesame seeds Ba

Pitabrød 03

All units were kneaded for 5 minutes. Repeats for 30 min. The dough is divided into 16 pieces. The balls are shaped and pressed flat, approx. 7cm in diameter. Repeats for 30 min. Bagetid approx. 12-15 min.

Tuerne's yumballs

Melt the margarine in a pan, pour it into a bowl and add the milk, stir the yeast, add the rest and add 2/3 parts of the flour, the last flour added to the dough's consistency is the passes. The dough is set aside for a loose place for about 30 minutes.

Carrot buns 03

1. Pour water and yams into a bowl and dissolve the yeast. Add dough, salt, sunflower seeds and grated carrot. 2. First, oatmeal and then flour in the dough a bit at a time until the dough is smooth and smooth. Let the dough raise, cover and coat approx. 1 ho

Mini-rye bread II

Stir yeast u in lukewarm tender milk Add other ingredients, but hold some white wheat Bring the dough well through Raise the cover for 30 minutes Divide the dough into 4 and roll it out to a 4 sausages of about 25 cm place the bars close to a baking shee

Whole grain bread on the baking machine

The backing kernels soften in plenty of lukewarm water for at least 12 hours. The backing cores are laid for draining in sight. All ingredients are put in the baking machine in that order, however, the yeast will eventually come if it is to be baked with