A baking recipe found in “Den Store Bakeboken” (The Big Baking Book) published by Schibstedt i 1978
Norwegians seldom eat hot lunches, so fresh bread or rolls is important stuff here round that time of the day whether we’ve packed our lunch before leaving home or buy sandwhiches at a bakers or in the cafeteria at work. Special bread or rolls like these are popular here both home baked and bought.
A classic Danish recipe from “Spennende Mat” (Exiting Food) published by Skandinavisk Presse in 1980
Nothing beats warm, freshly baked whole grain rolls. Bake a big portion and put some in the freezer. Pick out a few rolls, warm them and enjoy the smell of fresh bakery even on a stressful Monday morning.
Two classic Norwegian yeast bakery recipes found in “Gjærbakst” (Yeast Bakery) published by Hjemmets Kokebokklubb in 1979
Anyone familiar with Scandinavia knows we eat a lot of bread, crisp bread and rolls. This of course leads to a multitude of recipes for yeast baking. All from fluffy white bread to dark wholemeal bread.
Trditional bread has flavored with a lot of different ingredients from treacle, nuts, sausage, raisins and cheese to spice and herbs like these loaves and rolls.
A fresh take on the old rolls from “Nye Mesterkokken” (The New Master Chef) published in 1974
These rolls are given a new and fresh taste by adding honey to the dough and sprinkling them with grated or shredded lemon peel before baking. Server the rolls right from the oven with butter or marmalade or both.
A recipe from “Nye Mesterkokken”(The New Master Cook) published by Skandinavisk Presse AS in 1974
This is a real portion bread in the true meaning. You roll the dough into small buns that you put in a greased mould and bake. Put the whole loaf on the table and let each guest break off a bun. Herbal spice adds a fine taste to the buns.