Recipes with Wheat flour

Pakistani bread

Stir yeast into the water and add the other ingredients. Peel the dough well and let it rise for 1 hour. Divide the dough into 4 pieces and form them for elongated bread, approx. 20 cm. Long and 1 cm. thick. Lay the loaves on a plate of baking paper and leave

Rye bread II

1 day: Bring the sourdough with lukewarm water, salt, rye kernels, rye flour and wheat flour. The dough is covered with a dish and raises 12-24 hours. 2 days: Take a cup of herb from, until next time. Sprinkle with salt and tuna with stanniol. Put it in t

Iranian bread

Stir the yeast in lukewarm water. Add salt, oil and flour. Divide the dough for approx. 10 pieces pressed a little flat. Raises for approx. 30 min. Bake in the oven at 200 degrees until golden.

Brunsviger

Lean the milk and stir the yeast out of it. Mix the remaining ingredients in. Beat the dough well until it is smooth and smooth. Wipe the dough into a greased baking pan (larger than 25 x 30 cm.) As the dough raises a lot. Set it for a lift somewhere approx. 2

Skidenæg

Boil the eggs for smiling eggs (6-7 min). Calculate 1 -2 eggs per. person. Melt the butter in a saucepan, flush the flour and cook with the boiling milk. Add salt, pepper + half of the mustard and let the sauce boil through. Taste with more mustard. Put

Italian bread 03

I noticed that too much yeast is used! A little yeast, about 5 g, dissolves in 3 dl of lukewarm water. Flour, salt and sugar kneaded with water / yeast and add about 1 tablespoon of olive oil. Thoroughly eaten in the fridge for 12-16 hours. The air is blown ou

Finnish bread II

Flour and sugar are mixed Cold butter is cut well and kneaded with the flour. The dough is thrown into sausages on a thickness with a thumbtack. The rods are cut into 3-4 cm long pieces and sprinkled with coiled egg. The bread is dipped in sugar and chopped al

Aristocrats 02

Flour and baking powder aim together. Cold butter chopped in. Egg and sugar are stirred for egg scoop, with which the dough is collected. The dough is rolled into sausages approx. 3½ cm. In diameter, which is laid cold. The sausages are cut in 1½ mm. Thick