Wholemeal Bread with Carrots / Grovbrød med Gulrot

A recipe for a juicy wholemeal bread found on frukt.no
 Wholemeal Bread with Carrots / Grovbrød med Gulrot

The grated carrots and oatmeal makes this delicious bread extra juicy. Great freshly baked for lunch at the weekend and in the lunch box during the week. Bake more than two when you are at it and put a few in the freezer.

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Old-Fasioned Norwegian Bread / Godt Gammeldags Brød

A classic Norwegian bread recipe found on alleoppskrifter.no
Old-Fasioned Norwegian Bread / Godt Gammeldags Brød

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Parisian White Bread / Pariserloff

A classic French type bread recipe found on aperitif.no
Parisian White Bread / Pariserloff

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Whole Wheat Bread / Helkornbrød

A recipe from “Borden’s Evaporated Milk Book of Recipes”
published by  Borden’s Condenced Milk Company in the 1930s

Whole Wheat Bread / Helkornbrød

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Juicy Fruit and Nut Bread / Saftig Frukt og Nøttebrød

An exciting bread recipe found on jacobs.no
Juicy Fruit and Nut Bread / Saftig Frukt og Nøttebrød

Try a bread with exciting ingredients.
Fruits and nuts make this bread juicy and delicious.

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Pan-fried Bread / Pannestekt Brød

A Norwegian pan-fried bread recipe found on
New Scandinavian Cooking

Pan-fried Bread / Pannestekt Brød

Usually, you have to be very thorough when baking bread. However, if you bake it in a frying pan, the bread will be a bit more rustic, but you are finished in half the time and it tastes wonderful. With the sour milk, the bread becomes kind of like a Norwegian pita bread.

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Rye, Ale and Oat Bread / Rug-, Øl- og Havrebrød

A recipe for a flavourful bread found on BBCfood
Rye, Ale and Oat Bread / Rug-, Øl- og Havrebrød

Serve this richly flavoured bread with a ploughman’s lunch
of chutney, pickled onions, apple and celery slices,
radishes and your favourite cheese.

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Swedish Fryingpan Bread / Pannbröd

A fryingpan or griddle bread recipe found on koket.se
Swedish Fryingpan Bread / Pannbröd

Fryingpan bread, or “stompa” as it is also called,
usually Swedish children’s favourite between meals snack.

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French Walnut Bread / Fransk Valnøttbrød

A French bread recipe found on aperitif.noFrench Walnut Bread / Fransk Valnøttbrød

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Braided Egg Bread / Flettebrød med Egg

A recipe for great looking egg bread found on crisco.com
Braided Egg Bread / Flettebrød med Egg

You don’t often see braided bread like this in Scandinavia, cakes on the other hand is far from rare. These braids  are usually glazed with a simple confectioners’ sugar glazing.

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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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