A traditional Scandinacian baking technique found on dansukker.no
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.
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.
A fancy bread recipe found in “Gjærbakst” (Yeast Bakery) published by Hjemmets Kokebokklubb in 1979
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.
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.
A bread recipe found in “The Fleischmann Treasury of Yeast Baking” published in 1962
I know white bread is not considered the healthiest of pastries, but you got to admit it tastes great. A fresh cup of Assam and a decent blue cheese on fresh white bread. That’s a little piece of everyday magic, if you ask me – Ted 😉
Oats are sweet, earthy-flavored grains. They are low in fat and cholesterol free. They are also easily digested and provide a great source of protein. Oats have almost no gluten so flour made from oats needs to be mixed with white or whole wheat flour for yeast breads. The more oats you use, the denser and more crumbly your bread will be.
For many, Irish soda bread is simply the taste of home but the Irish staple recipe is also an international favorite.
The recipe was first introduced to Ireland during the 1840s. A traditional product of a poor country, soda bread was made with only the most basic of ingredients: flour, baking soda (instead of yeast), soured milk to moisten and activate the soda, and salt.
A great baking recipe found in “Spennenede Mat” (Exciting Food) published by Skadinavisk Presse in 1980
Here you got not only a delicious, but also a highly decorative bread! Golden Parmesan cheese and fresh green oregano drizzled over an elongated collection of rolls, is a great variation. Each roll can be broken off at the table.
A recipe from Saveur’s test kitchen found on saveur.com
Add a little “kick” to this homemade version of Little Caesar’s “Crazy Bread” by sprinkling on a little chile flake before dunking in hot marinara.
Test kitchen director Farideh Sadeghin grew up eating Little Caesar’s pizza with her family and friends, and was particularly fond of the crazy bread on the menu, thus inspiring her to make this homemade version. She loves to sprinkle it with chile flakes before dipping it in hot marinara sauce.
Soda bread (Irish: arán sóide, Scots: fardel, Serbian: česnica / чесница) is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as “baking soda”) is used as a leavening agent instead of the traditional yeast. The ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added such as butter, egg, raisins, or nuts. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and temperature control needed for traditional yeast breads.