Apricot Buns / Aprikosboller

A recipe for filled buns found in “Norske Ukeblads Store Bakebok” (Norsk Ukeblad’s Big Baking Book) published in1984

Braided Egg Bread / Flettebrød med Egg

A recipe for great looking egg bread found on crisco.com

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.

French Bread / Franskbrød

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.

Wholemeal Crescents with Cheese and Ham / Grove Horn med Ost og Skinke

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.

Rustic Sicilian Bread / Rustikk Siciliansk Brød

A classic Mediterranean bread recipe found on BBC good food

This is a traditional Italian bread that you can make in the morning
to get a little ahead.

Small Peanut Bread / Små Peanøttbrød

A recipe for small bread found on brodogkorn.no

This is bread for those who love peanuts and who like their bread fluffy, semi-rough and tastefully. The dough can also be used for rolls.

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Breakfast Bread With Wheat Bran / Frokostbrød Med Hvetekli

A nice breakfast bread recipe found in “Norsk Ukeblads Store Bakebok” (Norsk Ukeblad’s Large Book on Baking) published by Ernst G Mortensen’s Forlag in 1984

 

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