Bread for Everybody. by helanker
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Description
Hello !
Me and my big m...keyboard. LOL.
Now I better upload the bread. Unfortunately I cant upload the smell too. ;)
400 ml milk (water will work)
40-50 gram butter or margarina.
50 gram jeast
3 teaspoons of sugar
2 teaspoons of salt
½ a teaspoon of cardemom
wheat flour untill it is loosing but very soft :)
1 egg
sesame seed
Raisins
Put the jeast in a bowl
Add salt and sugar and cardemom.
Melt the margarina with half of the milk carefully and mix it with the cold milk.
Then add it into the bowl too.
Add the raisins.
(It is important that the milk is not too hot, so that you dont kill the jeast cells.)
(I use a colander for the flour)
Now little by little add the flour so that the dough loose the bowl. Not more... it must be a soft dough but not glueing.
The dough must be kneaded very meticulous, because it will activate the jeast.
Now leave the dough covered for 3 quaters of an hour in a mild warm place.
Then you knead it again and form it to nice balls and put them on the baking sheet :) Leave it for another 20 minutes while the oven gets hot till 200 celcius.... Put the bread in the middle of the oven and let it stay about 15-17 minutes.
I hope you will understand all this. If not, you can just write to me in site mail :)
Thanks for stopping by and for your ever so nice comments to yesterdays white Church. :)))
Have a lovely day All :)))
Comments (26)
nikolais
hey,was just going for lunch. too bad you forgot to download the taste! thanks for sharing the recipe and the wonderful portrait. all the models look fabulous! hugs
didda
Uhmmm lææækkert :O)))
DennisReed
Gorgeous image Helle! It's been a while since I've had fresh homemade bread! Oh oh, I'm drooling! ;)
tr4cey
Do I have to bake them myself? Can I not just come round to yours for them? Lol... I love fresh bread, and the smell of it. Recipe noted...
Cosme..D..Churruca
Delicious ! Great pic and recipe... thanks !
Jofurowa
I'm hungry now ;o))
Firesnuffer
Lovely image... looks delicious! And thank you for sharing your recipe!
NekhbetSun
Oh Helle !!!! this sounds sooo good and I will definitely have to make some :o) Thanks n Hugs S
Valerie-Ducom
Yummyyyyyyyyyyyyyyy !!!!! Excellent perspective on this delicious bread !!! Good day and hugs my friend :)
awjay
thats what i call using your loaf
iaacf
You can say that again. what a massive amount of breda rolls.. I think I would love to have one..
Hendesse
Mmmmh...can you send me some of them by e-mail? LOL Excellent and very delicious shot!
auntietk
Beautiful! This bread is just gorgeous. Thank you! :)
EnaR
Sure looks delicious ,o)))))))))))))))
Indoda
Thanks for the lovely picture - if only art could feed the body as well as the soul - (jeast = yeast) There was a time when I made 20 loaves of white and 10 whole wheat every day by hand ;)
MrsLubner
gosh these look so good! I bet the smell as they cook is killer... I am going to write down the recipe and then google a weights and measures conversion chart...and then look up the conversion for temperature... and then I'm gonna give it a try. :-)
danob
They look wonderful and small wonder you can sell your house better with the smell of fresh bread
Richardphotos
I remember kneading bread for my mother as a child. I am a hooked on breads.these look delicious
ARTWITHIN
Oh my! I love cardemom bread, Helle. My grandmother used to bake it. I know the smell, and I'm drooling now. Thank you so much for this bread. Now, I have a question. There are two ingredient measurements I need some help with in your recipe. Can you translate the bold figures for me? They are important and I don't want to mess up the recipe, which I am most grateful to you for sharing with us. Hugs, Suzanne �½ teaspoon of cardemom ? wheat flour
helanker
HAHAHA Hello Suzanne.. ! I really dont know what went wrong there. Thanks for telling me and for your sweet words too. Now it is corrected and should be all right now :))) The flour will be about 800- 900- grams, more or less. All depence of how heavy you want the bread to be or how long time you let it "swell" before baking it. :) I mean if you accidently put too much flour in it, it is good to let it swell 15 minutes longer or so. They will be best if the Dough is soft and can NOT stay on your finger tips, but will seak to the floor, but still doesnt glue. :))))))))))))))) Good luck, my friend :))) Hugs Helle
alhak
now i'm hungry! it is dinner time here, i might just pinch one or two of those...yummy fantastic shot and thanks for the recipe!
DINGOH
Mums, det er du ski go til kan jeg se
Elcet
After having seen only the thumbnail, wow… this is a total surprise! So, you are ALSO an artist in the kitchen! very nice, and the lighting is a success!
42n8
Mmmmmmm yummy Great shot, very mouth watering thank you for the recipe i'll be trying it out.
gunsan
I know exactly what i will do with those buns! I will cut off the top, make a filling with almosnd paste and THICK layer of whipped cream before i put the lid on again. "Semlor" we call it in swedish. Do I have to tell you I love them? But Helle, just cut in two with some butter on is also delicious, and just as they are too!
groegnitram
LOL helle has for each subject something in her gallery,, thats such a yummy view, they look sooo yummy :) thanks for the receipe too helle ;)