Bread and yeast baking

A simple quick bread without yeast: wheat flour, baking powder, salt, and milk worked together quickly, brushed with egg, and baked 20–30 minutes in a hot oven.

Erken's Berlin jam doughnuts from 1914: yeast dough cut with a glass, joined in pairs with raspberry jam, fried in lard and served dusted with sugar.

Mixed-grain bread from Erken (1914): everyday bread of rye and wheat flour with milk, yeast and caraway, cold-risen overnight and brushed with egg.

Erken's basic recipe for Shrovetide buns (1914): wheat dough with milk, butter, sugar, cardamom and yeast, risen twice, shaped into buns and baked.

Erken's filled Shrovetide buns (1914): large wheat buns hollowed and filled with almond cream, almond paste or a boiled milk, sugar and butter mixture.

Birthday wreath from Erken (1914): a rich yeast dough raised overnight in cold water, shaped into a wreath, sprinkled with almonds and sugar and baked.

Birthday kringle from Erken (1914): a rich wheat dough with cardamom, raisins and candied peel, shaped into a pretzel, egg-brushed and baked.

Simple French bread from Erken 1914: wheat flour, milk, yeast, salt and butter shaped into 8–10 small round loaves, egg-brushed and baked about 20 minutes.

Erken's breakfast rusks from 1914: a cold yeast dough of wheat flour and cracked rye, butter kneaded in next morning, shaped into buns, baked and dried.

Graham bread from Erken (1914, pp. 542–543): a pan loaf of fine and coarse wheat flour with milk and yeast, risen overnight and baked 1 hour.

Coarse Rye Bread I from Erken's Big Cookbook (1914): rye bread of coarse rye meal and wheat flour with caraway, syrup and yeast starter, risen 5 hours.

Coarse Rye Bread II from Erken (1914): a quick dough of rye meal and wheat flour with caraway and yeast, kneaded up with more flour, baked 45 minutes.

Horns from Erken 1914: a rich yeast dough with cream, butter and egg, cut into triangles, sprinkled with almonds, rolled into horns and baked very hot.

Erken's wheat buns (1914): a large yeast dough with milk, sugar, butter and cardamom, small round buns with a raisin in each, egg-brushed and baked hot.

Wheat pretzels from Erken 1914: wheat flour, milk and yeast with creamed butter and sugar kneaded in after the first rise, shaped into pretzels, baked.

Erken's Julekake I (1914): a large yeasted Christmas bake with flour, milk, butter, cardamom, candied peel and raisins, shaped into round cakes and baked.

Rusks I from Erken 1914: a sweet bun dough of wheat flour, milk, butter and sugar, shaped into small buns, baked, split and dried at low heat until crisp.

Rusks II from Erken's Big Cookbook (1914): a sweet cardamom dough shaped into long ropes, baked, sliced and dried in a low oven into rusks.

Yeast-free kringle from Erken 1914 with whipped egg and sugar, melted butter, cardamom, candied peel and sultanas, shaped as a pretzel, baked 20–30 min.

Erken's filled kringle (1914): rich yeast dough with beaten-in butter, almond filling, shaped into a pretzel and baked. Prune or apple filling also given.

Kuvertbrød from Erken 1914: 15 small round rolls of wheat flour, butter, milk and yeast with a cross-shaped cut, baked 20–25 minutes in a hot oven.

Erken's white bread from 1914: a pan loaf of wheat flour and a little rye flour with yeast, milk, salt and sugar, risen, shaped in two pans, baked 1 hour.

Rye Bread I from Erken (1914): a simple rye bread of rye flour, water, yeast, caraway and salt, risen 5 hours, with rules for warm and cold rising.

Rye Bread II from Erken (1914): rye flour, yeast, water and milk, risen, shaped into 2–4 oblong loaves, brushed, pricked and baked in a hot oven.

Erken's scorched rye bread (1914): a large batch of sourdough rye, browned in the flames of woodpiles at the oven door before baking about 1 hour.

Rye cakes from Erken (1914): rye flour and some wheat flour proofed in two stages, shaped into round or oblong cakes and baked about 30 minutes.

Saffron bread from Erken 1914: a wheat dough with milk and yeast, worked with butter, egg, saffron, candied peel, almonds and raisins, braided and baked.

Erken's scones I (1914): flour, baking powder and butter rubbed together, moistened with egg and cream, cut out, egg-brushed and baked about 20 minutes.

Erken's scones II (1914): a simple dough of flour, baking soda, cream of tartar, sugar and soured milk, rolled finger-thick, baked in the oven or a pan.

Small rusks leavened with baking powder: flour, butter, sugar, milk, and egg are rolled into buns, baked, split while hot, and dried crisp over low heat.

Erken's health bread (1914, p. 542): a hearty yeast bread of whole-wheat and fine wheat flour with milk, butter and syrup, baked in a moderate oven.

Erken's water bread (1914): wheat bread of flour, water, yeast, butter and salt. The dough cold-proofs overnight, is shaped into four loaves and baked hot.

Erken's wort cake I (1914): rye bread with syrup, brown sugar, pepper and salt, cold-proofed 24 hours, shaped into round loaves and baked.

Wort cake II from Erken 1914: a simple dough of wheat flour, rye flour, sugar or syrup, lukewarm milk and yeast, shaped into four round loaves and baked.

Erken's wort cake III (1914): milk, beer, sugar and syrup boiled and cooled, mixed with rye and wheat flour, salt and yeast, shaped into loaves and baked.

Erken's wort cake IV (1914): a spiced rye and wheat dough with clove, pepper and lukewarm milk, made and baked like wort cake I with a 24-hour cold rise.

Erken's wienerbrød (1914): a cardamom yeast dough with butter beaten in like puff pastry, shaped into pretzels, braids and horns, with sugar and almonds.