Recipes with Lukewarm water

Lynda goeste buns

Dissolve the yeast in the water add the junket add salt and sugar Add specialmel and possibly. kernels Add alm. wheat flour for the dough is super good. The dough raises in 20-30 minutes Turned out to buns, baguettes or what you think. Must raise an hour in th

Fried lobster tails

Snap off the shells of Scampis and take the meat out of the tails. Drip a little lemon juice and salt. Frozen lobster tails defrosted in a sieve. Turn the lobster tails in the beaten egg and then in bread crumbs. Or dip them in frituredej of flour, stirred tog

Grahamsbrød with raisins

Stir the yeast into the water, and salt, syrup, raisins and Quark added. Stir in flour and most of the grahamsmelet in the dough. Knead the dough smooth, add if necessary. a little more flour and let it raise uncovered about 40 minutes. Knead the dough on a

Kaygana with abrikosmos (Turkish pancakes)

kaygana: All ingredients whisked together. The dough rests in the fridge for 10-15 min. The Pan heats up and brushed with oil. 4 tablespoons of batter is poured on the forehead and the rotated around so the dough spread. FRY each pancake about 1 min on each

Pizza IIII

Dissolve the yeast in the water and add the oil and salt then add the flour and knead the dough well and carefully put the dough in a greased Bowl and cover the dish with oil plastic film to raise Dough 1 hour at room temperature. Beat the dough down and style

Spicy madbrød

Water and yeast stirred together to act or is dissolved. All other ingredients are added and the dough is kneaded well through. Dough made withdrawals in a warm place for 30 min. Dough and kneaded culled through. The type of bread you would be shaped; flûtes,

Serious buns

Alm. yeast dough-it must be a little sticky, since grahamsmelet "sucks" a little fluid. Highlights in the bowl to double size. The dough is kneaded well and put on the baking plate and after raises approximately 15-20 min. brush with egg and bake at 200 degree

Brown svir II

Alm. However, should the margarine-yeast dough kneaded in in the end. The dough should be a little dry in the margarine is stirred in about to double the size of Raises.-culled in form-raises again approx. 15 min. Dot soft with your fingers in the batter and p