Bread, buns & biscuits recipes

Rusks with baking soda

Tørdelene sieve. The fat and break into pieces. The egg together whipped and mixed in the batter along with the cold fluid. When everything is well kneaded, rolled dough into one or several sausages on 3-5 cm in diameter. These are cut again into uniform piece

Gifler

Tørdelene sieve. The milk is heated to 30 degrees, the yeast is mixed in a little of this, the fat is melted in the rest of the milk. The egg together whipped. All kneaded lightly, and are covered with a lid or damp cloth to withdraw approximately 1 hour. T

Rusks with yeast

Tørdelene sieve. The milk is heated to 30 degrees, the yeast is mixed in a little of this and the fat melted in the rest. All mixed and kneaded, the dough is shiny and tough. The raised to double. The dough is kneaded, rolled through to one or several sausa

Raisin bread

Tørdelene sieve. The milk is heated to 30 degrees, the yeast is mixed in a little of this, the fat is melted in the rest of the milk. All kneaded lightly, and are covered with a lid or damp cloth to withdraw approximately 1 hour. Then kneaded thoroughly wit

Rolls In

Tørdelene sieve. The milk is heated to 30 degrees, the yeast is mixed in a little of this, the fat is melted in the rest of the milk. All kneaded lightly, and are covered with a lid or damp cloth to withdraw approximately 1 hour. Then thoroughly kneaded and

Teboller 02

Tørdelene sieve. The milk is heated to 30 degrees, the yeast is mixed in a little of this, and the fat is melted in the rest of the milk. The eggs together, beat, and everything "fight" together, to the dough is smooth and supple. It is recommended to withdraw

Teboller

Tørdelene sieve. An indentation is made in the Middle, and therein be complied with the yeast, which is udrørt with 1 tbsp. of the milk as well as the rest of the milk and eggs. It all touched lightly together. In the course of 10 minutes "fight" the cold fat

Crust bread (Bread baked by old bread)

Bread cut into small pieces, soaked in 2 ½ dl. milk or water from evening until morning, at which point an nicked it one time through a meat grinder. The yeast is mixed in a little of the liquid and all kneaded. The dough is made on a warm present until it