Recipes with Sifting

Sourbread II

The flour sifted with salt and sugar, and butter-milk added. The yeast is mixed into the water. All mixed to a slightly cohesive dough that is recommended for withdrawal. Covered with a lid or a cloth wrung out in cold water. When the dough is raised to the

Old Fashioned Christmas Bread

Prepare dough the day before of the first four ingredients. The day after mixed the remaining ingredients. It's all mixed to a not real dough Resting time: 20 min. + 10 min. Weigh out at 550 g, look up as small French bread. Raised in 35-40 minu

Envelope flutes with hazelnuts

Sour milk warmed slowly up along with the butter, the mixture is hand warm. Came in and pour this syrup over the yeast, which has crumbled into a bowl. Pipes for the yeast is dissolved. Mix salt and hazelnut flakes along with melsorterne and pipes in gærmassen

Pita bread with wheat bran

Crumble the yeast in a serving dish and pour the hot water over the hand. Pipes for the yeast is dissolved. Stir in the yoghurt together with oil, salt, sifting and wheat bran and let stand in a warm place with a thin damp dishcloth over in 25 minutes. Knea

Breakfast bread

Warm the milk and udrør the yeast in it. Add the oil, salt and sugar in this mix the three kinds of flour and anise, and the dough is kneaded well through. Let raise lunt in 35 min. Beat the dough down, knead well through and put the dough in a greased 1 ½

Sieve Broke In

Stir the yeast into the dish with a little of the cold milk. Mix the fat with the rest of the milk and warm the mixture. Pour over the yeast. Add the salt and the flour, little by little. Knead the dough well together; It should be quite fast. Style it to u

Easy rye bread without kernels

Use like the mixer with dough hooks-at lower revs. The yeast is mixed in the lukewarm buttermilk. Then add rye flour and let the machine run until the flour is absorbed, then add sifting and salt. Let røremaskinen run in small 4 min. Dough is very soft. Let

Æ ´ cake

Milk and margarine lunes, and yeast and break into pieces. Mix together with other ingredients, with the two kinds of flour added gradually (the dough should not be too fast). Kneaded well through and elevates snug under a cloth for double size. The dough will