Medieval Monday – Gridle Bread / Takkebrød

A recipe for ale rised bread found on CookIt!
Medieval Monday – Gridle Bread / Takkebrød

Bread was part of the staple diet in Medieval times. And this is a simple risen bread which uses ale (the yeast in the ale) to make the bread rise. The ale is warmed to activate the yeast.

Many early breads and biscuits were baked on flat metal pans, much as earlier peoples had cooked on flat stones. The heat from the griddle cooks the food.

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Easy Pizza Bread / Enkelt Pizzabrød

A baking recipe found in “Crisco’s Good Cooking  Made Easy Cook Book” published by Procter & Gamble co in 1978Easy Pizza Bread / Enkelt Pizzabrød

I love the title of this recipe, “Easy Pizza Bread”. It makes it sound like we’ve baked this kind of bread since times immemorial and here, finally, is a simple and easy to make it. On the other hand I’ve never heard of pizza bread before now

Ted
Winking smile

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Virginia Spoon Corn Bread / Maisskjebrød Fra Virginia

A bread recipe found in “War Time Recipes”
published by Proctor & Gamble Co in 1918

Virginia Spoon Corn Bread / Maisskjebrød Fra Virginia

Spoon bread, a classic Southern side dish, is actually more like a pudding than a bread. It’s so soft, it can be served – and eaten – with a spoon.

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Banana Bread / Bananbrød

A recipe for bread found in “The Farmers Family Baking Book”
a free E-book published by the Devondale Dairy
Banana Bread / Bananbrød

Put your overripe bananas to good use and make a loaf of banana bread. You’ll love this bread’s moist texture and simple flavor. Banana bread should form a crack down the center as it bakes–a sign the baking soda is doing its job. Serve toasted with a smear of cream cheese, greek yogurt, or peanut butter and top with mixed nuts. Your kids will love it.

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Corn Bread / Maisbrød

A WWI baking recpe found in “War Time Recipes” published
by  Proctor & Gamble Co in 1918
Corn Bread / Maisbrød

When the United States entered World War I in 1917 food was desperately needed to supply the European civilian and military allies. Herbert Hoover was appointed as head of the U. S. Food Administration and launched a campaign to conserve food. Americans were urged to voluntarily stretch the food supply by cutting waste, substituting plentiful for scarce ingredients and participating in the food-conservation program popularly known as “Hooverizing,” which included wheatless Mondays and Wednesdays, meatless Tuesdays, and porkless Thursdays and Saturdays.

The Food Administration sponsored a program to educate the people about nutrition and food preservation to help persuade them that eating less would not be harmful. Signs and posters proclaimed, “Food Will Win the War” and pitched what became known as the “Doctrine of the Clean Plate.” The National War Garden Commission encouraged Americans to “put the slacker land to use” by growing war gardens and to preserve by canning and drying all the food they could not use while fresh.

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Oatmeal Bread / Havrebrød

A bread recipe found in “Borden’s Eagel Brand
Book of Recipes” published by Borden’s Condenced Milk Co
in the 1930s

Oatmeal Bread / Havrebrød

The people at Borden’s Condensed Milk Co obviously think we are all superbly accomplished bakers as they didn’t bother to mention neither oven temperature nor baking time in the recipe. I can’t say I feel all that sure about my accomplisment in the field of baking so I hope I’ll find help in similar recipes elsewhere on the net.

Ted
Winking smile

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Swedish Farmhouse Bread / Brød Fra Småland

A swedish bread recipe found in “Norsk Ukeblads Store Bakebok” (Norsk Ukeblad’s Big Bakingbook)  utgitt i 1984Swedish Farmhouse Bread / Brød Fra Småland

Swedish bread tends to be a bit on the sweet side and this bread will be too. It is a matter of taste of course and bread like this will suit some kinds of spreads better than others – Ted

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Almond Health Bread / Helsebrød med Mandler

A recipe found in “Almond Recipes for the well balanced menu” published by Blue Diamond Almonds Brand in 1916
Almond-Health-Bread_thumb2

This bread may not be considered as very healty in our day and age with all that sugar and molasses, but it does at least sound very tasty

Ted
Winking smile

If you want to download this book in pdf format
you can do that
HERE

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French Bread / Franskbrød

A classic French bread recipe found in “The Fleischmann Treasury of Yeast Baking” published in 1962
French Bread / Franskbrød

The French call their long, slender loaves of crusty bread “pain ordiaire,” or “everyday bread.” They serve it at almost every meal, from breakfast where it accompanies the morning coffee or hot chocolate, through dinner, where it is used to “mop up” every bit of sauce or gravy.

Because of its rather bland flavour, it may accompany any main dish. Its crispness makes it a special attraction with soups, salads and soft entrees such as spaghetti or eggs. It may even appear with the dessert course when dessert is cheese and fruit.

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Lazy Ladies Loaf / Late Damers Brød

A new take on baking bread found on “The Farmers Family Baking Book” a free E-book published by the Devondale Dairy
Lazy Ladies Loaf / Late Damers Brød

There is nothing better than a slice of good bread and creamy Devondale butter. The holy grail of any good baker is to make the perfect loaf of bread, but for something so simple that we eat every day it’s amazing that it’s so difficult to get right. This kitchen hack will get you a perfect loaf every time without any of the fuss. This recipe was passed down as the secret of the wife of a very famous chef and breaks every rule of making a good loaf of bread.

If you’re interested in downloading
The Farmers Family Baking Book
click the book title

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Basket Bread / Kurvbrød

A traditional Scandinacian baking technique
found on dansukker.no

Basket Bread / Kurvbrød

Have you ever baked basket bread? If not, you ought to try it. It is fun! When it comes to baskets, it’s best to use plastic ones for they are water-resistant which makes them easier to clean after use.

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Navajo Flatbreads / Flate Navajo Brød

A great camp bread recipe found on jamieoliver.com
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Jamie Oliver: “A cross between Indian naan breads and Mexican tortillas, these flatbreads are brilliantly simple.”

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Wholemeal Pot Bread / Grovt Grytebrød

A classic kneading free bread recipe found on brodogkorn.no
Wholemeal Pot Bread / Grovt Grytebrød

Just so as not to confuse you, we’re talking about an iron pot here. You fry this kneading free bread in the iron pot with a lid. This way you are almost guaranteed an airy bread with a crispy and delicious crust.

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Herb Bread / Urtebrød

A fancy bread recipe found in “Gjærbakst” (Yeast Bakery)
published by Hjemmets Kokebokklubb in 1979

Herb Bread / Urtebrød

Baking bread where the dough has been given a pattern by rising in a basket or baking them in pans, clay bowls or clay flower pots makes a nice change from standard bread baking.These herb bread are baked in clay pots, and may even be served at the table in the pots.

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Slab Bread / Hellebrød

A recipe for Stone Age bread gound on nrk.no
headingSlab Bread / Hellebrød

Why not bake your own bread when you’re camping? Baking bread on a slab of stone is bread baking Stone Age style. If you really want to create authentic northern European Stone Age bread replace the wheat grains and wheat flour in the recipe with rye grain and rye flour. The wheat had not come this far north at that time. And skip the salt and taste the bread with wild herbs that would have grown here then, for example, yarrow or nettles.

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