Bread, buns & biscuits recipes

Sausage horn - big, soft and airy

Heat air 180 degrees, 12-15 minutes Margerine is melted and poured into a bowl. Add 1 dl milk so that it is a little finger lied. The yeast crumbles into the mixture and when dissolved, add 2dl of milk, egg, sugar and salt and stir evenly. Add flour, grad

Søderhamn's Greek Food Bread

The olives are cut in half and the sun-dried tomatoes are cut across. It all mixed well together. Wheat flour added until the consistency is right. Put the dough in a bowl in a refrigerator for 2 hours with staniol over. Form bread or slightly large b

Rye bread

Day 1 1 1/2 liter lukewarm water mix with 3-5 tsp. Salt, as well as wheat flour, rye flour and sourdough (crust / top layer removed first) into a thickened porridge. 1 kg of kernels are observed with 1 malt beer and 1.7 dl of water. The carcasses bleed for 2

Pinchbuns Buns

Start whipping the first liquid ingredients together then dissolve the yeast in the dough. (Add 3 spk sugar, it tastes super) Afterwards you get the graham flour and stir it well together. After that, you eat the flour in a little while until the dough is s

Mary's delicious buns

Yeast dissolves in lukewarm milk Sugar and salt are added Melted butter (or oil) is added Flour is added little by little until the dough is appropriate The dough raises a covered spot about 20 minutes. The balls form and rest on the plate approx. 20

Flat olive bread

Mix lukewarm water and salt and dissolve the yeast. Stir the oil and the coarse olives. Eat the flour for a little while until the dough is smooth and smooth. Put the dough for raising about 1 hour. Pour the dough through again and divide it into 4 servings

Olive bread I

Crumble yeast in the lukewarm water and dissolve it with stirring. Add salt, oil and egg and mix well. Bring the flour in a little while and knead the dough until it is smooth and release the dough bowl. Set the dough for raising covered a tight spot for

Breadbread II (low fat)

The dry stuff and margarine are crumbled with light hand, then pour the liquid (water) in. The dough is collected and kneaded until it is uniform and smooth. The dough rolls thinly onto the baking sheet, cut into pieces that are 6 cm. Wide and 10 cm. long.