The World’s Juiciest Pot Bread / Verdens Saftigste Grydebrød

A baking recipe found on madogbolig.dk
The World’s Juiciest Pot Bread / Verdens Saftigste Grydebrød

The secret with the world’s most juicy bread is that it is baked in a pot in the oven. You can also make a delicious pot of bread.

Find a heavy stoneware po tin the cupboard, andmake this most delicious bread with few ingredients. When baking your bread in a pot with a  lid, the moisture does not evaporate, but keeps the bread deliciously juicy. Pot bread have become hugely popular in recent years, because it produces a bread that reminds of real Italian bread – and without to much effort. If you do not already have a stoneware pot, now is the time to get one.

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Graham and Barley Pop-Overs / Graham og Bygg Pop-Overs

A baking recipe from “War Time Recipes”
published by Proctor & Gamble Co in 1918

Graham and Barley Pop-Overs / Graham og Bygg Pop-Overs

“War Time Recipes” was a valuable book of tested recipes that fully measure up to the standards of conservation. It was dedicated to the American housewife as an aid in the preparation of hundreds of economical, appetizing foods that would enable her to save without in the least sacrificing either tastefulness or variety in her meals.

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