Bread, buns & biscuits recipes

Wheat buds without eggs

Mix flour with sugar and salt in a bowl. Cut the butter into small pieces and findel it into the mix. Stir the yeast smooth with half of the water. The rest of the water came in and pour it into the bowl. Pipe the dough together. Knead the dough well through u

Weis ' huus (new zealand) dark rye bread

Opblød rye in boiling water for 10 minutes. Leave to cool. Stir in potato flour and yeast, Dissolve salt in hvidtøl., yogurt and molasses in hot water and pour it into the flour, rye and wheat flour and add the. knead the dough thoroughly. The dough will be

Marigold buns

Knead well. Rests to double size. Molded to the buns. After raising about 15 min. Bake at 220 degrees for 20 minutes. Tips: These buns taste though, also is the beautiful ... Extremely suitable for the breakfast table ... Or as a little extra for birthday

My foolproof buns

milk and margarine in a saucepan, to get the margarine is melted. Meanwhile, dissolve the yeast in sugar and salt. the eggs are added, and then milk and margarine. the flour is kneaded in the dough is very steady and slightly oily. The dough is divided into 32

Super easy long term swollen buns

dissolve the yeast in the water. salt and flour is added. the dough should be very soft!! It must be cold overnight. the dough is taken with two spoons or with wet fingers and put on a baking sheet. Bake at 250 degrees c. alm immediately. oven in 16-20 minutes

French bread 02

make a yeast dough allow to raise overnight in fridge form the French bread let the draw 3-4 hours plug it in cold oven when the oven has reached 225 degrees put a small bowl of water in the oven

Norwegian Rusks

The dough will be pooled and divided into 4 equal parts, they rolled in 4 long sausages, pressed a little flat on braddepanden bake 1. time 15 min. v. 175 gr. the rods are cut in beveled cuts "so they look like Harlequin" put back in the oven, and bake agai

Scalded kneipbrød

Pour boiling water over the uncleaned wheat flour in a large dish. Pipe the dough together, cover it with cloth and la the stand in room temperature in 2-3 hours. Stir the yeast into the warm water, add the melted margarine or oil and salt and pour over the