Norwegian Kneip Bread Recipes
NORWEGIAN KNEIP BREAD
This bread is great and I could not find it anywhere on the internet. I have two recipes; I will put the easiest recipe on. Please bear with me, I have not put a recipe on here before. My aunt made this every week. I could have lived on this when I was in Norway.
Provided by Im cookin
Categories Yeast Breads
Time 45m
Yield 3 breads, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Mix all dry ingredients together.
- In a bowl heat 1 1/2 c milk and 1 1/2 c water; add margarine till melted.
- Heat 1/2 c milk and 1/2 c water just till slightly warm then add yeast.
- Add wet ingredients to dry a little at a time; mix after each addition of wet ingredients.
- Flour table; place dough on flour and then knead for at least 10 minutes.
- Place dough in a large greased bowl and put in a warm place.
- When double in bulk, turn out on floured table and knead 5 minutes.
- Divide into 3.
- Place in greased loaf pans.
- Let stand in warm place till doubled.
- Bake 45 minutes at 400°F.
Nutrition Facts : Calories 425.6, Fat 5.3, SaturatedFat 1.7, Cholesterol 6.8, Sodium 1103.1, Carbohydrate 79.8, Fiber 3.3, Sugar 0.3, Protein 13.1
NORWEGIAN HERB-NUT BREAD
A savory bread that is good with butter or cheese. It goes well with soups and stews. From "Home Cooking" by Mary Poulos Wilde. (Cooking time includes rising time).
Provided by Acerast
Categories Yeast Breads
Time 2h50m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve the yeast in the water and let stand until it is spongy.
- In a large warm mixing bowl, pour the hot milk over the sugar, butter, salt and herbs; stir to melt the butter.
- When mixture cools to 110F -115F, stir in beaten egg and yeast mixture.
- Gradually add about half of the flour, stirring first with a wooden spoon or dough hook if using an electric mixer.
- Mix in the nuts.
- Add just enough flour to make a soft, nonsticky dough.
- Turn out on a lightly floured surface, knead until the dough is satiny.
- Lightly oil a large, warm bowl and place the dough inside, turning once to cover with oil.
- Cover with a clean kitchen towel and let stand in a warm place (80F) until it has doubled in size, about 1 hour and 10 minutes.
- Knock the dough back and shape into a loaf.
- Place in a buttered or oiled bread loaf pan and again set in a warm spot until it doubles in size, about 45 minutes.
- Bake at 375F about 30 minutes or until the loaf is brown and sounds hollow when thumped with your fingers.
- Turn out to cool on a wire rack.
- Slice thickly and store in a plastic bag to keep it moist.
Nutrition Facts : Calories 1786.8, Fat 79.8, SaturatedFat 36.3, Cholesterol 350.6, Sodium 2800.4, Carbohydrate 238.6, Fiber 33.7, Sugar 52.3, Protein 51
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