Bread baking

11 recipes

• Buns (fruit buns)

  "Buns" – English-inspired fruit buns with candied peel and raisins from "Cookbook for School and Home" (1900) by Schønberg Erken and Caroline Steen.

• Birthday Pretzelkr. 1.20¾

  Festive birthday pretzel with candied peel, raisins and almonds from "Cookbook for School and Home" (1900) by Schønberg Erken and Caroline Steen.

• White Bread (Rolls)kr. 0.71¼

  Pale rolls ("Franskbrød") from "Cookbook for School and Home" (1900) by Schønberg Erken and Caroline Steen. Transcribed verbatim and modernised.

• Coarse Bread

  Robust coarse bread with rye and caraway from "Cookbook for School and Home" (1900) by Schønberg Erken and Caroline Steen. Transcribed and modernised.

• Wheat Bunskr. 0.75

  Sweet wheat buns with cardamom and raisins from "Cookbook for School and Home" (1900) by Schønberg Erken and Caroline Steen. Transcribed and modernised.

• Christmas Cake (sweet fruit loaf)kr. 1.13¾

  Traditional Christmas cake with cardamom, raisins and candied peel from "Cookbook for School and Home" (1900) by Schønberg Erken and Caroline Steen.

• Rusksca. kr. 1.00

  Crisp, dried rusks from "Cookbook for School and Home" (1900) by Schønberg Erken and Caroline Steen. Transcribed and modernised with baking temperatures.

• Rye Breadkr. 0.26½

  Classic rye bread from "Cookbook for School and Home" (1900) by Erken and Caroline Steen. Transcribed verbatim and modernised with yeast and rising times.

• Scones

  Scone recipe from Erken and Caroline Steen's cookbook (1900), leavened with baking soda, cream of tartar and soured milk. Transcribed and modernised.

• Vørterkake (rye and wheat bread)kr. 0.56¾

  "Vørterkage" from Erken and Caroline Steen's "Cookbook for School and Home" (1900): a slightly sweet rye and wheat bread. Modernised.

• Vienna Bread (yeast buns)

  "Viennabrød" from Erken and Caroline Steen's cookbook (1900) – a simple yeast baking with milk, egg and butter. Transcribed and modernised.