|The Bread Bible|
|by Rose Levy Beranbaum|
The new baking masterwork from the author of The Cake Bible and The Pie and Pastry Bible.
Results 1 - 10 of 52 for norwegian bread
Result Page: 1
Melt butter and salt in 1 cup boiling water. Pour mixture over potatoes and stir. Add 1 cup of milk and 1 cup of flour; stir together, then cool in ...
Dissolve yeast in water; pour hot milk over butter. When lukewarm, add yeast, sugar and rum flavoring. Add half of flour and salt. Beat well for 10 ...
Heat butter in warm milk. Dissolve yeast in warm water. Stir in sugar, salt and white raisins. Add flour to candied fruit and egg; will be a stiff ...
Soften yeast in 1/2 cup warm water. Set aside. Put next 6 ingredients in bowl and pour 1 1/4 cups hot water over them. Leave set until lukewarm. Then ...
Dissolve yeast and ... minutes longer. Remove from pans; let stand away from drafts until cool. Do not cover bread with cloth while hot. Garnish with cherries.
Combine water, molasses, butter, sugars, and salt in large pan; heat until butter is melted. Remove from heat. Stir in rye flour, then yeast. Add as ...
Mix like pie crust: Use rolling pin or pat with hand, covering bottom of cookie sheet. Boil 1/2 cup butter with 1 cup water. Remove from heat and add ...
In large bowl, ... 1/8" thick. Flat breads will be irregular ... sheets. Bake at 400 degrees for 10 to 13 minutes or until golden brown. Yield: 2 dozen.
A 9 inch round layer cake pan will be needed. Rinse, cut into halves, remove any seed and force through the medium blade of a food chopper, 1/2 small ...
Cut first three ... a loaf of bread. You may ... rolling out. Bake on lefse grill. Lay single until cool. Should be so thin they break easily. Makes about 30.
Result Page: 1
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