Recipes with Lukewarm water

Husarbrød

Crumble the yeast in a bowl and pour it into the water. Add the other ingredients, but save a couple of flour to later. Stir and knead the dough smoothly and then raise it under a dish to double size or approx. 30 min. Spread the dough smoothly with the rest o

Tekage (Diabetes)

Mix flour, cardamom and salt and crumble the fat in it. Stir lukewarm water and yeast together and add. Add milk, sweetener and egg. Beat the dough well, it must be quite soft. Set to raise for 30 minutes. Place half of the dough in a greased spring form. Brus

Turkish bread

Stir yeast into the water and then pour sugar, salt, egg and oil into the liquid. Add most of the flour and knead the dough well. Let the dough lift a loose place for approx. 20 min. Sprinkle the rest of the flour on a table and knead the dough. Divide the dou

Foccacio balls with tomato filling

Cups: Pour bag contents into a bowl of 11/2 dl. Lukewarm water and 1 egg. Eat the dough evenly. Divide the dough into 4 equal parts and shape the balls flat. Tomato Filling: Stir together in a bowl of tomato filling consisting of 1/2 tablespoon olive oil,

The good wheat bread

Stir yeast into the water. Mix if possible. With bread and stir until the dough is a fountain. Stir the milk and salt (possibly extra salt) and knead thoroughly with flour to a linden dough. Put the dough in an oil-smeared or smoked bowl and cover with a plast

Italian wheat bread

Knead. Raises 1 hour. Eel and shape for bread. Replies 20 min. Bake on the bottom groove for 25 minutes. At 225º. Can also be split into two pieces of dough, shaped like flute. They are to be baked in the middle of the oven for 15 minutes. At 225º.

Nut-raisin buns

Water and yeast are stirred together. The other ingredients are added and the dough is well kneaded. Set for tilting a tight spot approx. ½ hour. The dough is cut down and molded into 20 bowls, which are placed on plates. Repeats approx. 20 min. Bake 15-20 min

Hermann friends cake

Stir the sauce ingredients together, cover with a wet dish and leave it in the kitchen for 3 days. Every morning, you whip vigorously in the dough and moisturize the dish. At 4 o'clock tomorrow the dough would be bubbly and scented with sourdough. Here we g