Recipes with Yeast

Shrove buns with fillings

Shrove buns: Magarine chop in the flour, spices and eggs added. Yeast in milk, add udrørt Everything is mixed well together, rolled out in 1 cm thickness. Dough sheet cut into 12 squares, a dollop of fill placed on each. The corners bent over the filli

Foccaciaboller with ham

Udrør the yeast into the water in a large bowl. Came oil, salt, whole wheat flour and wheat flour in. Add approximately 3 dl. of wheat flour. Take the dough out on the table and add the rest of the flour. Knead the dough well. Came the dough up into the Bowl a

Ministrone with bread

:P il onion soup. Peel the carrots and the potatoes ... Rinse celery and courgette. Chop and cut all the vegetables finely-also the tomatoes. Kartofer put under stirring for 3 min. Add the courgettes, tomatoes, parsley and soup. Boil the soup for 15 minute

Satkuk

The dough should be so stuck to the spoon almost can stand. Be increased a little. Bake in a water bath for about 2 hours. Serve with syrup and corned pork cracklings, as well as "Beer with stick" which is white with a (good) splash snaps.

Big buns with rye flour-Wheat Sandwich buns

Crumble the yeast and stir it in lukewarm water. Add milk, oil, salt, eggs, grated squash and Apple. Stir this well together. Add the oat bran, rye flour and stir this well together. Now add the flour little by little until you have a not for real dou

Burger Buns-Sandwich Buns-Fiber Muffins

Crumble the yeast and stir it in lukewarm water. Add cremefraishe, oil, salt, syrup, cardamom, stir this well together. Add oatmeal, almonds, oat bran, sifting and stir it well. Now add the wheat flour on slum until you have a good batter, not too fas

Quinuabrød II

Boil quinuafrøene in 4 dl water in 10 min. Pour them in a sieve and cool. Udrør the yeast in 6 dl lukewarm water and add salt, grain and the two kinds of flour. The dough should be as thick oatmeal. Let the draw in the refrigerator for 1 hour. Take the dough o

Cinnamon stick 02

Yeast, sugar and salt, add the egg, stirred together the butter is melted and mixed with milk and add in the appropriate temperature. Finally add melen, to dough release the fingers. Raise in a warm place for 30 minutes. Filling: soft not quite melted butte