Christmas bread

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration V. Retter for frokost- og aftensbordet, s. 31 (falt i det fri)

Be the first to rate

1
Make the yeast dough
Sift the flour and stir in the sugar and cardamom. Thin the yeast with a good 1 tsp sugar, and add the milk a little at a time, then the egg. Stir the yeast mixture into the flour and work the dough smooth. Let it rise for half an hour.
2
Knead in the butter
Knead in the cold butter. Add the raisins and the candied peel. Let the dough rise for 20 minutes.
3
Shape and bake
Knead the dough into two loaves. Bake in a fairly hot oven (about 200 °C (390 °F)) for about ¾ of an hour.
4
More on yeast baking
More about yeast baking can be found in Cookbook for School and Home, page 270.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Velg to forskjellige utgaver for å se en sammenligning.

Be the first to share your own version.

More dishes in the same category from the archive

Ingen kommentarer ennå. Bli den første til å dele!