Breads, Rolls, Muffins & Rusks


Almond Bread - Mandelbrød

Makes 1 loaf

Add sugar to the beaten eggs and beat until very thick. Add sifted flour with the baking powder. Blend in the chopped almonds and mix well.

Place in a greased loaf pan and bake 45 minutes in a preheated moderate oven (375º). Frost with a powdered-sugar glaze if so desired.


Almond Rusks - Mandelskorpor

Beat eggs and sugar together until light. Add the creamed butter and the almonds.

Sift dry ingredients and add a little at a time to first mixture, beating well after each addition.

Spread the dough 1½ inches thick on a lightly buttered baking sheet. Bake in a preheated 375º oven 15 minutes.

Remove from baking sheet and cut rusk diagonally into pieces ¾ inch thick. Cool.


Anise Loaf - Anisbrød

Makes 1 loaf

Sift together twice the flour, baking powder and salt.

Cream the butter and sugar together until soft. Add the anise seed and the almond extract and blend well. Add the unbeaten eggs, one at a time, beating well after each addition. Add the sifted dry ingredients, mixing thoroughly. Fold in the ground or chopped almonds.

Bake in a preheated 350º oven for 1 hour, in a greased and lightly floured loaf pan (9×5×3).


Beer Bread - Øllebrød

Makes 3 loaves

Mix the water, beer and molasses. Add the yeast, softened in the 1 tablespoon of warm water. Add the rest of the ingredients, mixing well. Let rise in a warm place until doubled in bulk.

Knead on a floured board. If necessary, use more white flour to make a good stiff dough.

This recipe can be made into 1 loaf or into 3 smaller ones. If you prefer one, place the dough in a floured cloth in a large bowl and let rise again until doubled in bulk. For 3 loaves, divide the dough into 3 equal parts and put each portion into its own floured cloth to rise.

Turn the dough upside down into a well-greased 11×7×2 pan, or 3 pans measuring 7¾×3 5/8×2½.

Bake the single loaf in a preheated 400º oven for 10 minutes, then reduce the temperature to 325º and bake for 50 minutes more. If you are making 3 small loaves, bake them for 10 minutes at 400º, reduce the heat to 325º and bake for an additional 35 to 40 minutes.


Blackbread - Surbrød

Makes 5 small or 3 standard loaves

Mix the yeast, 1 tablespoon water and sugar in a large bowl. Add the rest of the ingredients in the order given. Beat well.

Put the dough on a floured board and knead well. Let rise on the board in a warm place until doubled in bulk. Knead well again and shape into loaves. (5 small loaves are better the 3 standard-sized ones if you have pans smaller than 9 × 5 × 3.)

Put into greased pans and return to warm place to rise until again doubled in size.

Bake 10 minutes in a preheated 425º oven, then lower the heat to 325º and bake 1 hour more. Slice very thin.


Butter Rolls - Smørdejgssnitter

Makes 18 rolls

Pour the water over the butter. Cool. Add cream, salt, eggs, vanilla and the yeast mixed with the tablespoon sugar. Let stand 10 minutes. Add the flour. The dough will be stiff but not sticky.

Let rise in a warm place until doubled in bulk. Punch down. Cut off pieces of dough with a spoon and roll in the ground nuts mixed with the sugar. Twist each piece into a figure 8. Place on greased baking sheets and let rest 10 minutes.

Bake in a preheated 450º oven 10 to 15 minutes.


Buttermilk Nut Bread - Kærnemælksbrød med Nødder

Makes 2 loaves

Sift baking powder, soda, salt and spices together with the white flour. Add the whole wheat flour, sift again. Add the sugar.

Beat the eggs until light and frothy and add the buttermilk and the butter, mixing well. Stir in the nuts.

Pour into 2 buttered and floured loaf pans (9×5×3) and bake in a preheated 325º oven for 1 hour.


Caraway Bread - Kommenbrød

Makes 2 loaves

Put brown sugar and salt in a bowl and pour over them all but 2 tablespoons of the hot milk.

When cool, add the yeast which has been dissolved in the reserved milk, cooled somewhat. Stir in the flour, caraway seeds and white sugar. Beat hard with a wooden spoon for 5 minutes. Cover and put in a warm place to rise until doubled in bulk.

Knead the dough down on a lightly floured board. Shape into 2 loaves and fill greased pans (9×5×3) half full with dough. Let rise to top of pans.

Bake in a preheated 350º oven 1 hour or until the crusts are brown.


Cheese Bread - Ostebrød

Makes 2 loaves

Stir sugar and salt into the hot milk and let cool to lukewarm.

Soften the yeast in the warm water until dissolved. Combine the 2 mixtures and blend well. Add 2½ cups flour and stir until smooth. Add the grated cheese. Mix well. Add enough of the rest of the flour to make a stiff dough.

Put dough on a floured board and knead it for about 10 minutes. Place it in a greased bowl and let it rise in a warm place until doubled in bulk. Put it back on the board and shape into 2 loaves.

Bake in greased loaf pans (9×5×3) about 35 minutes in a preheated 375º oven.


Danish Sourdough Bread - Dansk Surdejg

STEP ONE

Put 1 cup of flour and 1 cup of warm water into a stone crock or earthenware bowl or glass jar and let stand at room temperature. Take a look at the mixture every day to check for the bubbling which means that fermentation has begun. This usually takes about ten days but could happen faster if your kitchen is very warm.

When fermentation is well under way, take off a small amount of the clear liquid which has formed on top. Measure the quantity of liquid you have. Mix an equal quantity of half flour and half water. Combine with the starter liquid and return to the crock.

STEP TWO

Add the flour, water, yeast, salt and sugar to the starter in the crock and let stand for at least 12 hours, or until it begins to bubble again.

Let stand, covered, for 18 hours more. There should be a faint sour odor from the crock.

STEP THREE

10 hours before you want to have fresh loaves of bread on the table, take 2/3 of the dough from the crock and put into a large mixing bowl.

Add the salt and soda to the starter right out of the crock. Beat. Add the eggs and beat very well. (Taste the dough now. You don't want it too sour. This is a hard term to define, but your own taste buds are probably your best guide. If it's unpleasantly sour, add a pinch more of soda and beat well.)

Add enough flour to make a stiff dough. Fold over and over, kneading as it is turned and folded. If the dough gets too stiff, add a little syrup or a small amount of melted butter. The dough should be so stiff you can hardly stir it before you shape it.

Mold into shapes and put in greased small bread pans. Cover and let rise.

Turn loaves onto a floured board and knead well. Shape again into loaves and fill the same pans, no more than half full this time. Let rise again, until the pans are full.

Bake in a preheated hot oven (400º) for about 1 hour. When loaves slip from the sides of the pan the bread is done.

Remove from the oven and tip out on the board. Brush tops with melted butter. Slice very thin and try it with fresh sweet butter and homemade jam for a special treat.

If you like sourdough bread and rolls (always best when they're very fresh), you'll find this superior to the finest commercial French and Italian sourdough bread available. Making the starter takes time and patience, but remember that you only have to do this once. Put aside one-third of your starter dough after avery baking. Start again with Step Three when you want to make bread again. If you bake every week, the starter dough can be kept at room temperature. Otherwise, store it in your refrigerator and remove it a day before you want to use it.

NOTES : Genuine sourdough bread, leavened with a "sour starter," played an important role in the lives of the forefathers of most Scandinavian people. Days before the bread was made, flour and water were mixed together in a stone crock or jar, which was placed on the back of the wood- or coal-burning stove. On cold winter nights when fires got low, especially in the kitchen, my mother wrapped her woolen shawl around the crock. Every day for about ten days the mixture was inspected, and when it began to ferment, a small amount of the clear liquid which formed on the top was removed. This was combined with an identical quantity of flour and water (mixed together first in equal parts) and returned to the crock to make the "sour starter."

You can make a starter at room temperature in today's well-heated homes as well as over Grandmother's stove and with this recipe turn out sourdough which tastes just as good as hers.


Drop Biscuits - Teboller

Sift baking powder, salt and flour together. Mix in butter with the tips of your fingers. Add the milk and beat to a soft dough. Drop by tablespoonsful about 1" apart onto a greased baking sheet.

Bake for 12 to 15 minutes in a preheated 450º oven.


Egg Crackers - Æggecrakers

Mix all ingredients to a doughy consistency.

Knead on a floured board until firm. Roll thin and cut into large diamond shapes. Sprinkle with sugar and prick with a fork.

Bake on a ungreased, floured baking sheet in a preheated 450º oven for 5 minutes. Turn off heat. If edges of crackers need more browning, leave the baking sheet in the oven for a few seconds after the fire is off.


Flat Bread - Fladbrød

Stir all ingredients together. Beat well.

Roll out into very thin circles on a floured board.

These may be cooked in either of two ways: Bake on a greased griddle on top of the stove over a hot fire until brown and crisp at the edges like pancakes. Or, if you're doubling or tripling this recipe, bake each thin sheet of dough on a greased griddle on top of the stove over a moderately hot flame for a few moments, then put on baking sheet and slip them into a 400º oven to finish browning while you're starting the next sheet on the griddle.


Hickory Bread - Valnøddebrød

Makes 1 loaf

When scalded milk has cooled add the yeast, sugar, salt and flours, and beat well.

When beaten light, add the ground nut meats. The dough should be stiff; add more flour if necessary.

Place in a greased loaf pan (9×5×3) and let rise in a warm place until doubled in size. Bake in a preheated 375º oven 1 hour.


Holiday Bread

Makes 3 loaves

Combine yeast, water, and 1 tablespoon sugar; let stand 5 minutes to soften. Stir in remaining sugar, milk, eggs, butter, salt and cardamom. Add 3 cups flour; beat until smooth. Stir in remaining flour to make stiff dough. Turn out onto lightly floured board. Cover with dry cloth; let stand 8 to 10 minutes. Wash & grease bowl, set aside. Grease 3 round 8- to 9-" cake pans; set aside. Knead fruits/nuts into dough, adding flour as needed. Knead for 10 minutes. Place in greased bowl. Cover & let rise in a warm place until doubled in bulk (1½ hours). Turn out dough on lightly oiled surface; divide into thirds. Shape each into a round loaf; place seam-side down in prepared pans. Prepare Egg Glaze (1 egg, 1 teaspoon salt, 2 tablespoons milk). Brush loaves with glaze. Let rise 1 hour. Preheat oven to 375ºF. Again, brush with glaze; sprinkle sugar. Bake 25 to 30 minutes (until golden brown and sound hollow when tapped). Turn out of pans; cool on rack. Prepare Almond Icing (1 cup powdered sugar, 2 tablespoons water, 1 teaspoon vegetable oil, ½ teaspoon almond extract). Spread on loaves.

Hurry-Up Blackbread - Surbrød

Makes 3 loaves

Mix the first 3 ingredients, then add the remaining ones in the order given.

Knead well and let rise in a warm place until doubled in bulk.

Knead again on a lightly floured board. Shape into loaves of desired size. Let rise in greased pans until doubled in size.

Bake in a preheated 425º oven for 10 minutes. Reduce temperature to 350º and bake about 1 hour. Brush tops lightly with melted butter while still warm.


Lenten Bread - Fastelavnsbrød

Makes 1 loaf

Add the butter and sugar to the scalded milk. Cool. Mix the yeast with the water and add. Add the rest of the ingredients in the order given. Blend well and let rise in a warm place until doubled in bulk.

Flatten out with the hands on a shallow, greased baking pan. Brush with the beaten egg white. Sprinkle with sugar and additional cinnamon. To make the loaf tastier, sprinkle with ground almonds. Let rise until doubled in size.

Bake in a preheated 325º ovenh 50 to 60 minutes.


Mother's One-Hour Rolls - Mors Tvebakker

Add the butter, ½ cup of water, sugar and salt to the milk. Let cool.

Soften the yeast in the 1/3 cup of water and add to the first mixture. Add the sifted flour.

Knead to form a good firm dough. Knead 5 minutes more. Put in a warm place, out in the hot sun or at the back of your stove when the oven has been on. (For this recipe the yeast itself needs to be at a temperature of 88 degrees.) After 15 minutes have elapsed, punch down the dough and form into rolls.

Place on a shallow, greased baking pan and let rise in the same warm spot as before until the rolls have doubled in size.

Bake in a preheated 400º oven 15 to 20 minutes.


Nut-Filled Muffins - Nøddefyldte Teboller

Sift together the flour, salt and baking powder. Mix the butter in well. Add the chopped almonds and sugar. Mix to a soft dough with the milk.

Mold into small balls and place well apart on greased cookie sheets. Brush each ball of dough with additional chopped nuts. Bake in an oven preheated to 450 degrees until lightly browned, 12 to 15 minutes.


Oatmeal Bread - Havrenelsbrød

Makes 4 loaves

Dissolve the yeast in the lukewarm water.

To the boiled milk add the oatmeal and the butter and let stand 30 minutes. Add the molasses and beat well. Add yeast mixture.

Add 10 cups of flour sifted with salt to make a soft dough. If the dough seems too soft, add a little more flour.

Turn it out on a lightly floured board and knead the dough until smooth, about 10 or 12 minutes.

Place the dough in a greased bowl and let it rise in a warm place until doubled in bulk, about 2 hours, or until an impression remains when you press a finger deep into the dough.

Place on a floured board and let rise for 10 minutes. Divide dough into 4 parts and form into loaves. Flatten each loaf with your hands until the dough is as long as your bread pans and twice as wide. Fold from both sides to the center and place loaves in greased pans to rise in a warm place about 1 hour or until doubled in size.

Brush the tops of the loaves with soft butter and sprinkle with dry oatmeal. Bake 40 or 50 minutes in a preheated 400º oven. Remove from pans at once and allow to cool.


Old Danish Blackbread - Gammelsurbrød

Makes 2 loaves

Dissolve yeast in lukewarm water. Add the 2 cups sifted rye meal and mix well by beating with a spoon for 2 minutes. Cover and set in a warm place to rise and fall.

This "sponge" can be mixed the night before to rise. This was the old Danish method. In the morning it will have risen and fallen, or "soured."

Beat it well, adding the salt, the 1 cup of rye meal and 1 cup of wheat flour. Beat again for 3 minutes. Cover and let rise until light and spongy. Punch down and turn onto a board sprinkled with equal parts of rye meal and wheat flour - about ¼ cup of each.

Knead for 10 minutes, working in as much more meal and flour as necessary for a stiff dough. As a rule, ½ cup of each is plenty.

When the dough no longer sticks to the hands and is light in texture, shape into 2 small loaves. Place in greased pans (9×5×3) and cover with slightly dampened tea towels. Let rise until light and the surface starts to crack.

Bake 1¼ hours in a preheated 300º oven. Place a shallow pan about ¼ full of warm water under the pans in the oven to prevent the loaves from becoming hard and crusted on the bottom. Brush tops with melted butter while warm. This firm bread should be sliced very thin.


Potato Bread - Kartoffelbrød

Makes 2 loaves

Peel potatoes and boil until tender. Drain and reserve potato water. Mash potatoes.

Cream butter and sugar until well blended. Beat in the eggs one at a time, beating well after each addition.

Dissolve yeast in ½ cup of the potato water and add with the mashed potatoes to first mixture. Beat well. Add salt, milk and half of the flour. Beat until smooth. Add enough more flour, a little at a time, to make a stiff dough. Cover and let stand in a warm place until doubled in bulk.

Place on a floured board and divide dough in half. Knead well. Shape into 2 loaves and put into greased bread pans (9×5×3). Cover with a towel and let rise for about 1 hour in a warm place until the loaves are nicely rounded.

Bake 50 minutes in a preheated 375º oven. As soon as you take the pans out of the oven, brush the tops of the loaves with melted butter.


Pumpernickel

Makes 2 loaves

Stir yeast in water; let stand 5 minutes to soften. Stir in molasses, butter, caraway seeds, salt and rye meal. Let stand 10 minutes. Adding 1 cup at a time, beat in flour to make a stiff dough. Turn out onto lightly floured board, cover with dry cloth and let stand 5-15 minutes. Grease bowl and set aside. Grease two 9" × 15" loaf pans and set aside. Adding flour as necessary, knead dough until smooth (about 10 minutes). Place in greased bowl, greasing all sides. Cover and let rise until twice bulk (2 hours). Punch down, divide in half. Place seam-side down in pans and let rise again until doubled in bulk (1 hour). Brush loaves with water, then bake in preheated 375ºF oven for 40-45 minutes (until loaves sound hollow). Turn out and cool.

Pumpernickel Bread I - Surbrød

Makes 3 loaves

Stir cold water into corn meal. Add boiling water and cook, stirring constantly, for 2 minutes. Add salt, sugar, butter and caraway seeds. Turn off heat and let stand until lukewarm.

Add potatoes and yeast mixed with the lukewarm water. Add the rye meal and flour. Knead until smooth on a board dusted with corn meal. Place in a greased bowl and let rise in a warm place until doubled in bulk.

Divide dough in 3 equal parts. Put in greased loaf pans (9×5×3) and bake for 10 minutes in a preheated 400º oven. Lower heat to 300º and bake for 50 minutes more.


Pumpernickel Bread II - Rugbrød

Makes 2 loaves

Pour the lukewarm water over the mixture of molasses, caraway seeds, salt and butter, and mix gently. Add dissolved yeast mixture or fresh yeast cakes crumbled into very small pieces. Add the rye meal and beat well. Sift white flour and add enough to make a stiff dough. Turn dough onto a floured board. Knead 10 to 12 minutes until smooth and elastic, adding more white flour if necessary.

Place in greased bowl, cover and let rise in a warm place (70 to 82 degrees, free from drafts) until doubled in bulk - about 2 hours.

Turn onto a floured board, cover and let rest about 10 minutes. Divide dough into 2 equal parts, shape into loaves. Place in greased baking pans (9×5×3 loaf pans, or round pans 9" in diameter). Sprinkle tops with corn meal.

Let rise in a warm place until again doubled in size, about 1 hour. Brush tops with cold water. Bake in a preheated 400º oven for 10 minutes. Reduce temperature to 350º and bake 35 to 40 minutes more.


Quick Oatmeal Bread - Knækkebrød

Makes 1 loaf

Melt the butter and add the sour milk. (To turn sweet milk sour, add 2¼ tablespoons of lemon juice or 2 tablespoons of vinegar to hte above amount of lukewarm milk. Allow to stand a few moments before combining with other ingredients.) Add other ingredients. (If you can't buy finely ground oatmeal, put regular packaged oatmeal through a food grinder, using the finest blade you have, or an electric blender.)

Roll out to a thickness of ¼" on a floured board. Make a long roll about 1½" thick. Cut off small pieces and roll out into round shapes about the size of a small dinner plate, ½" thick. Bake on a preheated greased griddle until light golden brown on one side. Turn only once, and bake until brown on other side.


Quick Rusks - Skorpor

Makes 10 pieces

Sift together the dry ingredients. Cut in butter until mixture is like dry meal.

Combine the beaten egg with the sour cream and stir into first mixture a little at a time.

Turn the moist soft dough onto a lightly floured board. Shape into a roll about ¾ inch thick and cut crosswise into about 10 pieces.

Place on a greased baking sheet and bake in a preheated 450º oven about 20 minutes. When well risen and light brown, remove and cut each piece into 2 pieces. Return rusks to warm oven to dry out.


Rice Bread - Risbrød

Makes 1 loaf

Wash the rice and put it in a saucepan. Add enough boiling water to barely cover the rice. Bring to a boil and cook until the grains are soft. Drain, and while rice is still warm, force it through a sieve. Rub it into the flour immediately before it cools. Use your finger tips and make sure the rice is well distributed through the flour.

Add salt and sugar.

Soften (or dissolve) yeast in 2 tablespoons of the warm milk. Add yeast mixture and remaining milk to other ingredients. Mix well. The dough should be just soft enough to handle.

Knead well on a lightly floured board and place in a greased, floured shallow pan (11×7×2).

Bake in a preheated hot oven (400º) for 1 hour, or until the edges shrink from the sides of the pan.


Rusks - Skorpor

Makes 1 loaf

Mix yeast, sugar and water.

Scald milk, add butter and salt. When cool, add yeast mix, egg and flour.

Knead briefly. Let rise until doubled in bulk in a warm place and knead again.

Shape in an oblong loaf. Let rise again in a draft-free warm spot until doubled in bulk.

Bake in a greased loaf pan (9×5×3) in a preheated 450º oven for 10 minutes. Lower heat to 350º and bake 40 minutes more.

Cool, slice in thick slices, and return to the warm oven to dry.


Rye Bread I - Sigtebrød

Makes 3 loaves

Soften the yeast in the water.

Combine the rye flour, molasses, butter and salt. Add the boiling water and blend well. Cool to lukewarm. Add the softened yeast mixture. Gradually stir in the white flour to make a soft dough, mixing well.

Turn onto a floured board and cover with a towel. Let rest 10 minutes on the board. Knead the dough until smooth and satiny, about 10 or 15 minutes. Place it in a greased bowl, turning once to grease both top and bottom. Cover with a thin towel again and put in a warm place to rise until doubled in bulk, about 1½ hours.

Punch down in the bowl, turn and let rise until again doubled in bulk, about 30 minutes.

Turn out on the floured board and divide into 3 portions; shape roughly into loaves. Cover them on the board with the towel and let them rest again for 15 minutes.

Shape the 3 loaves more precisely and put them in greased pans (9×5×3). Cover with the towel and let rise about 1 hour. Brush the loaves lightly with beaten agg and bake 35 to 45 minutes in a preheated 350º oven.


Rye Bread II - Rugbrød

Makes 4 loaves

Dissolve yeast in water. Add 4 cups flour. Beat into smooth dough. Let rise in the bowl in a warm place until doubled in bulk.

Add salt, caraway seeds, and remaining flour. Knead about 15 minutes on a lightly floured board.

Divide dough into four equal parts. Shape into loaves, and place in greased pans (9×5×3) to rise in a warm place until doubled in size.

Brush tops with cold water.

Bake 1 hour in a preheated 350º oven.


Salty Rye Rolls - Sigteboller

Makes 16

Dissolve the yeast in the ¼ cup lukewarm water.

Mix salt and molasses, add the 1 cup lukewarm water, the dissolved yeast mixture and the flours sifted together.

Place on a floured board and knead until smooth, about 10 minutes. Place the dough in a greased bowl, cover with a towel and let rise in a warm place until doubled in bulk, about 2 hours.

Punch down and let rise again for 1½ hours.

Place again on the floured board, cover and let rest for 10 minutes.

Divide into 16 parts and shape each part into a roll. Place each on a greased baking sheet sprinkled with oatmeal. Make a gash lengthwise on top of each roll with a sharp knife. Brush tops with cold water mixed with the 1 teaspoon of salt and caraway seeds. (Use 2 scant teaspoons of salt if you enjoy very salty rolls.)

Preheat the oven to 400 degrees. Put the rolls on the lower shelf and a pan of boiling water on the top shelf. Bake for 25 minutes.


Shrove Tuesday Crumpets - Tirdags Fastelavnskager

Mix ingredients in order given. Drop the batter by spoonsful on a preheated greased griddle and brown on both sides over low heat.

Shrovetide Buns - Fastelavnsboller

Cook potatoes. Drain and reserve potato water. Mash potatoes. Mix mashed potatoes, potato water, yeast cake soaked in the ½ water, and the 2 cups flour. Let stand overnight.

In the morning add the butter, the egg and the sugar, and cream well. Add the lukewarm water, salt and the 5 cups flour. Beat well. Let rise in a warm place until doubled in size.

Punch down and roll ½ inch thick. Cut into rounds with a cookie cutter and drop each round into hot fat, browning on both sides. Remove and drain on paper towels. Rolls in sugar while still warm.


Sour-Milk Graham Bread - Surbrød

Makes 1 loaf

Beat the egg with the sugar. Add the melted butter.

Dissolve the soda in hot water, and add the sour milk to the mixture. Stir in the flour, mixing well.

Combine all ingredients and blend thoroughly.

Bake in a loaf pan (9×5×3) in a preheated 350º oven for 1 hour.


Sourdough Bread - Surbrød

Makes 1 loaf

Make a starter as follows that will keep in the refrigerator for making sourdough bread:

Put the ½ cup of lukewarm water in a bowl. Add yeast and let stand until dissolved, about 10 minutes. Stir.

Add the balance of the ingredients to the first mixture and stir well. Cover and let stand for 3 days in a warm place - ideally, one with a constant temperature of about 78 degrees. Stir the mixture daily.

BREAD

Measure the starter in a bowl. Stir sugar and butter into the milk. Cool to lukewarm, and add this to the starter.

Stir in the amount flour specified or enough more to make a soft dough. Turn it out on a floured board. Knead it well for a minute or two. Place the dough in a buttered bowl and brush it lightly with melted butter. Cover the bowl with a towel and let the dough rise in a warm place, free from drafts, until doubled, about 1½ hours.

Punch dough down and let rise again for about 30 minutes, or until doubled in bulk.

Punch down once more and shape into a round ball. Let rest for 10 minutes. Shape the dough into a loaf, place in a greased 9 × 5 × 3 pan. Cover with the towel, and again let rise in warm place until doubled in bulk, about 55 minutes.

Bake in a preheated 400º oven about 50 minutes, or until the crust is crisp and well browned.

To continue the starter, add to the remainder of it 1 cup lukewarm water, ½ cup sifted flour and 1 teaspoon sugar. Cover the mixture and refrigerate until you need it to make sourdough bread again.


Sweet Potato Bread - Sødt Kartoffelbrød

Makes 3 loaves

In a large bowl soften yeast in the lukewarm water.

Blend mashed sweet potatoes with melted butter until light and fluffy. Add with milk, salt, and sugar to yeast. Beat until light.

Stir in with a wooden spoon enough of the flour to make a soft dough.

Put in a greased bowl and cover with a towel. Set in a warm place until doubled in bulk.

Shape into 3 loaves and place in greased pans (9×5×3). Let rise to top of pans.

Bake 20 to 25 minutes in a preheated 350º oven until golden brown.


White Bread - Franskbrød

Makes 2 loaves

Soften the yeast in the lukewarm milk.

Into a large bowl put the sugar, salt and butter. Pour in the scalded milk and let cool to lukewarm. Add the eggs and the yeast mixture. Beat well.

With a wooden spoon stir in 2 cups of flour and beat well. Gradually add enough more flour to make a dough which will pull away from the sides of the bowl. Beat smooth and until no flour pockets remain.

Cover the bowl with a thin towel and let rise in a warm place until doubled in bulk, about 1½ hours.

Put the dough on a lightly floured board and knead very well. Divide into 2 equal parts. Mold into loaves, kneading as you work to eliminate all bubbles and get a light, smooth dough.

Fill buttered 9 × 5 × 3 pans ¾ full. Cover and let rise in a warm place until risen to tops of the pans and well rounded in the center.

Bake 10 minutes in a preheated 425º oven, then 40 minutes at 350º. Cool on racks and then brush with melted butter.


Whole Wheat Biscuits - Helhvede Teboller

Mix flours, baking powder, sugar and salt, and sift 3 times.

With the tips of your fingers work in the butter, mixing to a dough with the liquid.

Knead very lightly on a floured board. Roll into a sheet about 1 inch thick and cut into rounds.

Bake 15 to 20 minutes on a greased sheet in a preheated 375º oven.


Whole Wheat Bread - Fuldkornsbrød

Makes 1 loaf

Pour the scalded milk over the salt, honey, molasses and butter. Cool to lukewarm, the add the yeast which has been dissolved in the lukewarm water.

Add 2 cups of flour and beat well for 2 minutes. Add the remaining flour.

Turn dough onto a floured board and knead for 10 minutes. While it is still a little sticky and light, place it in a buttered bowl. Let rise in a warm place for 1½ hours.

Return dough to floured board and knead for 2 minutes. Shape into a loaf and place in a greased pan (9×5×3) and let rise in a warm place for 1 hour.

Bake 15 minutes in a preheated 450º oven, then lower heat to 375º and finish baking 45 minutes. Let cool before slicing.


Whole Wheat Muffins - Fuldkorns Teboller

Makes 20 2-inch muffins

Sift the dry ingredients.

Beat the egg and beat into it the sour cream and melted butter. Add to the sifted dry ingredients in a few quick strokes (prolonged beating or stiring makes muffins tough).

Spoon the batter (which should be lumpy) into well-greased muffin tins. Fill the tins 2/3 full.

Bake in a preheated 400º oven 20 to 25 minutes.


Wine Puffs - Teboller med Vin

Cut 2 tablespoons cold butter into the flour. Add the beaten eggs, salt and the wine to form a firm dough. Knead it until you can feel and see dough blisters. Place in the refrigerator to chill for at least ½ hour.

Place on a floured board and roll thin. Dot generously with butter, fold edges together, then fold top and bottom to center, envelope fashion. Roll thin again. Chill for an additional ½ hour.

Place on floured board again and repeat the above procedure until all of the butter has been used, about 4 times in all.

Brush dough with beaten egg yolk, shape into small balls. Place on lightly greased and floured cookie sheets.

Bake in a very hot oven (preheated to 500 degrees) 15 to 18 minutes. Puffs should rise quickly and must be carefully watched during baking because they burn easily.