Monday, October 8, 2007

The Blue Café has breadmaking day at least once a week. Bread is an important part of the Norwegian kitchen, bread for breakfast, bread for "matpakke"-lunch and bread for supper, so one breadmaking day a week is not enough for the bread we need. Which means we have to buy bread as well. But nothing tastes like fresh, homemade bread, especially when it is still hot from the oven, the crust crisp.

The recipe I use is something which is inherited in my Norwegian stubborn genes I think, it is written only in my mind. For 4 big breads and 15-20 small ones I use 1,8liter fingerwarm water, and as much flour as needed to get the right consistence on the dough, 2 packets of 50g fresh years, salt and "some" oil - I always use different types of flour to get a dark bread.

The smell of fresh bread in the house.....oh, that must be close to paradise.

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