Nothing tastes better than fresh yeast bakery. It does not have to be a special occasion, these buns can be enjoyed fresh any day or you can freeze them and serve them should you get unexpected guests. You get about 20 buns from this recipe.
A sweet rusk recipe found in “Mine lekreste Kaker” (My Most Delicious Cakes) published by Teknologisk Forlag i 1994
What ever happened to rusks? When I was a kid we ate rusks quite often, but now I can’t remember the last time I set my teeth into one. Have they simply gone out of fashion. Can’t even remember having seen some in the stores in donkey’s years- Ted
A bread recipe found in “Borden’s Eagel Brand Book of Recipes” published by Borden’s Condenced Milk Co in the 1930s
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.
A classic French bread recipe found in “The Fleischmann Treasury of Yeast Baking” published in 1962
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.
A new take on baking bread found on “The Farmers Family Baking Book” a free E-book published by the Devondale Dairy
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.
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.
A popular Scandinavian yeast bakery recipe found on joker.no
Crescents like these, fine or wholemeal, filled or not are very popular in Scandinavia and can be bought at most bakers and large grocers. More often than not you can buy them spread with cheese or cheese and ham at most cafés here too.
These round crispbread are both wholesome, delicious and easy to make with wheat and whole wheat. They are great for breakfast with your favourite spread and keeps you feeling nice and full until lunch.
A traditional Norwegian cake recipe found in “Gjærbakst” (Yeast Baking) published by Hjemmets Kokebokklubb in 1979
Please don’t ask me how a cake can end up with a name like Bee Sting. I can’t imagine anyone finding anything remotely positive with getting a bee sting yet the cake is absolutely delicious. It’s a strange world is all I can say – Ted 😉
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 😉