Custy white bread

This white bread recipe is versatile and can be used for any crusty bread, and specially baguette. I love baguette, my youngest daughter and I went to Paris last year just to eat baguette. We were watching Paul Hollywood’s city bakes were he broke a baguette in two, when we heard the crunch we looked at each other and we both had the I want that look. We hopped on a plane and off we went.

I am not an expert baker, but I have found  my way to make them to my liking. This recipe is not unique in any way, there is one way to make basic white bread, flour, water, yeast and salt, I also add a bit of butter. Why? It just works for me. As I mentioned earlier this recipe is suitable for baguette, rolls and loaves.

I also have to mention that making these breads, the dough dictates my timetable, there is no one hour this or on hour that. The yeast works the way it wants, proofing time is a bit shorter during the summers than the winters.  I usually make the dough late in the evening before I go to bed, and let it proof over night. This summer this is impossible, we have had tropical weather.

This recipe makes 4 foot long baguette,  1 loaf or 12-16 rolls

1, 5 liters  flour
0,5 liters cold water
2 teaspoon salt
1 pk instant dry yeast
50 g butter, room temperature

Put all the ingredients in a bowl, mix and knead until the dough     or use a bread machine or a stand mixer.

If you make this late in the evening(11 PM) let this proof over night in a cool place, but not in the fridge. Remember to cover the bowl with plastic wrap or something similar.

The next day, early in the morning, punch the dough down roll it in to a ball and cover it again and let it proof until double the size.

Next step is to punch it down again and knead lightly, this time you divide the dough into the amounts you want depending on what you wt and make the shape you want.

Place the loaf, baguette or rolls on a baking paper lined tray and let the proof a last time. I usually go back to bed and sleepfor 2-3 hours.

Pre heat the oven to 180-200 C, depending on your oven. In the hot oven place a tray with boiling water, this will give the baguette that lovely crust. Bake for about 20 minutes for baguette or rolls, and about 40 minutes for loaves.


Homemade New York style bagels


My first encounter with bagels was at high school, I can remember the other kids eating bagels with Philly cream cheese for a quick meal during lunch hurrying to their next activity.

I must confess that my first try at this chewy and dense bread was not a hit, but there has been many other bagels since the first one from the schools cafeteria and not to mention better ones. My favorite is with cream cheese and lox.

Untill recently you could not buy bagels in Norway and it is still only available a few places, so if I want some I make them myself.

Bagel and lox

12 bagels

1 packet active dry yeast
1 ½ tablespoons granulated sugar
350 ml warm water
600 g bread flour
2 teaspoons salt

Water and baking soda for boiling the bagels, one teaspoon of baking soda to one dl of water.

1 egg, for egg wash

Use any topping you want.

I used light and dark sesame seeds


In a small bowl combine the warm water with the sugar and yeast. Do not stir, let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water.

Mix most of the flour and salt in a large bowl. Make a well in the middle and pour in the Liquid.

Adjust the amount of your flour and water, depending on how old your flour is it might need more liquid. You want a moist and firm dough after you have mixed it.

Tip the dough on to a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic.

Return your dough to the bowl and cover the bowl with a damp dish towel or cling film. Leave it to rise in a warm place for 1 hour or until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.

20160325_092114Divide the dough into 12 pieces  Shape each piece into a round bun by rolling a piece of dough between your hand and the counter top.

Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a baking paper lined baking tray.

Cover the buns with a damp kitchen towel and allow to rest for 10 minutes. Preheat your oven to 200-220ºC depending on your oven.

Bring a large pot of water to a boil add the baking soda. Reduce the heat to a simmer. Use a slotted spoon lower the bagels into the water, boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top. Let them sit there for 1 minute on both sides. If you want chewier bagel leave them in for a little longer 2 minutes on each side, the results will give you a more New York Style bagel.

Homemade bagels

Take the bagels out and put them back on your bakingpaper lined baking tray.

Brush the bagels with egg wash and put the topping you want on top or leave them plain. toppings), transfer them to a lightly oiled baking sheet.

Bake for 15 minutes, until golden brown.

Cool on a wire rack or enjoy them warm with a spread of butter or cream cheese.

Bagels and creamcheese

Homemade pita- and flat breads

Home made pita bread
Soft breads you can fill with meats and vegetables.
This recipe is for both the pocket bread and flat bread for rolling.
They are super easy to make, the pita breads I baked in the oven, the flat breads I fried in a pan.
4.5 dl lukewarm water
1 sashet of dry yeaast
1 tablespoon olive oil
1/2 tsp salt
10-11 dl flour
Dissolve the yeast in a little water. When it is dissolved add the rest of the water, oil and salt and mix well. Add the flour and knead the dough until it is smooth and plyable.
Put the dough in a bowl and cover for about 30 minutes. Divide the dough into 16 equal parts and shape into sound buns.
Let the buns rise for about 10 minutes, then roll them flat about 1/2 cm thick. Place them on a baking paper covered baking tray.
Let pitas to rise at least 10 minutes before baking the middle of the oven at 220 C for about 10 minutes. The pitas will blow up after a few minutes in the oven.

When they are finished, let them cool on a rack.

For the flat bread, roll the buns thinner, my was almost 1 mm in thickness. You do not have to let these rise. I fry them as soon as I have rolled them out.
Fry them in a pan or girdle on medium to high heat. When they blow up like the picture below, turn them and give them a minute or two on the other side. When they are done place them between two kitchen towels to keep them moist.

Homemade flat bread
We ate these with pulled lamb with a lots of nice condiments.

Pan de sal, Filipino brakfast bread

Pandesal is Filipino breakfast bread, one of the countrys heritage.

Pan de sal means salt bread, but today they are far from salty and more like buns. It is said that when it first appeared in the Philippines it was more like a baguette, than the soft and sweet bread we know today. The only thing that is left from the original version are the breadcrumbs or semolina the buns are covered with.

This is probably the most popular bread in the Philippines. Pandesal is the breakfast favorite for most Filipinos( agahan or almusal)


2,5 dl luke warm milk
0,5 dl sugar
100 g melted butter
1 saschet dry yeast
2 eggs
10 dl wheat flour
1 tsp salt
1 tsp baking powder
2 dl semolina

Combine warm milk, yeast, sugar, and stir until the yeast and sugar are fully dissolved.

Whisk the eggs and add it to the milk mixture with the melted butter.
Combine all the dry ingredients in a mixing bowl and por the wet mixture in to the bowl. Stir until a dough is formed.

Knead the dough until a nice plyable dough.

Shape it into a round ball, cover the bowl with damp cloth and let the dough rise for at least 1 hour.

Punch down the dough and knead for about 5 minutes. Cover the bowl again and let it rice for another hour

Punch down the dough again ad tip on to a floured work surfase and knead divide into 2 equal parts.

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Roll each part until it forms a thick sausages.
Slice the  dough and dust rhe cut sides with semolina and place them on a baking tray with baking paper.

Cover the trays and let them rise for two hours.
Bake the buns for 10 minutes or until golden in the middle of a preheated oven on 180 C .

Let the buns cool a bit on a rackbefore eating.

Light and airy chinese fold-over buns

Steamed buns is a snack that I have grown up with, my dad used to make siopao a Filipino version of the chinese buns. These fold-over buns is something that I have gotten to know in the recent years, quite an ingenious way to make them, this way you can fill them with what you want to put in them. I do not know who originally made these, but for mine I have used my dads siopao bun recipe.
After a quick steam, these pockets are like tender pillows ready to be stuffed with a cooked filling of your choice.
Makes about 20 buns, depending on the size.
250 ml luke warm water
3 tablespoons sugar
1 packet dry yeast
3 tablespoons canola oil
800 ml all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
 Combine warm water, sugar and yeast in a bowl, add oil, salt and flour
Mix everything together and knead to a smooth dough. Cover the dough and let it rise in a warm place until doubled in size.
Flatten the dough and sprinkle on the baking powder and knead to a soft and flexible dough.
Divide the dough into about 20 equal parts and shape them in to round buns, roll the buns into an oval shape  twice as long than it is wide.
As you can see in the picture below I rolled the dough quite thin, but they rise nicely and becomes soft and airy when steamed.
Place a baking paper on top of your rolled dough and place a small jar lid on before you fold it in two, this way you get a nice pocket to put your filling.

Place buns in a bamboo steamer lined with parchment, then cover loosely with plastic wrap.  Let the buns rise for about 15-20 minutes in a warm, draft free place, long enough for them to have just doubled in size.  Meanwhile, fill a large wok or pot up with water to a depth of 4″.  Set the water on high heat to reach a full boil.

Place the bamboo steamer filled with risen buns on top of wok or pot, remove the plastic wrap and place the bamboo lid on, and steam the buns for about 8-10 minutes, or until they are light, fluffy, and puffy.  Your Chinese Fold-Over Buns are now ready to be stuffed with a filling of your choice or just eat them plain.
For these fold-over buns we mixed a little east and west and had pulled pork with julienned cucumber and spring onion, pickled red cabbage and hosin sauce. MiniMe dropped hoisin sauce and the red cabbage, she used bbq sauce on hers.
Fill yours with the filling of yoour choise and enjoy 🙂


English muffins

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This is a post from October 16, 2011. I am going through old post from Lizas matverden to transfer them to this new blog and found this one. I usually re post them with te original posting date, but this time I wanted to show the post again

This bread is also something I got to know when I lived in California, English muffins are small, round, flat  yeast-leavened bread which is commonly sliced horizontally,

toasted, and buttered. 006 (1)aContrary to what the name might suggest, they were actually invented in the United States by an English immigrant, though the recipe was based on a popular bread product, crumpets that was sold door-to-door in Victorian-era Britain.

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This recipe makes about 16 muffins.

1 cup milk

2 tablespoons white sugar

1 package active dry yeast

1 cup warm water (110 degrees F/45 degrees C)

1/4 cup melted butter

6 cups all-purpose flour

1 teaspoon salt

Semolina or polenta for sprinkling

Heat the milk in a saucepan until it starts to bubble then remove from heat. Mix in the sugar and stir until it is all dissolved. Let it cool until lukewarm.

In a small bowl dissolve yeast in warm water and leave for about 10 minutes untill it gets creamy.

In a large bowl, combine the milk, yeast mixture, butter and 3 cups flour mix until  smooth. Add salt and rest of the flour or enough to make a soft dough. Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy.

Place the dough on a lightly greased bowl, cover and leave to prove for about one hour, or until doubled in size.

Punch down the dough and tip it on a work surface dusted with a mixture of the semolina/polenta and flour.

Roll out to about 2.5cm thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with semolina or polenta and set the rounds on this to rise. Dust tops of muffins also,  cover and let rise for about 1/2 hour.

Heat a greased griddle. Cook muffins on griddle about 5-6 minutes on each side on medium heat. When they are done allow to cool on a rack.

The next step now is to split and toast, enjoy them with butter, cream cheese or jam.


Homemade Naan

These naan bread are fried in a pan, since I do not have a tandoori oven, I prefer to do it this way. I like the result better than if I baked them in the oven.
1 sashet yeast
4 tablespoons warm milk
2 teaspoons sugar
450 g flour
1 tsp bakingpowder
1/2 tsp salt
1.5 dl milk
1.5 dl plain yoghurt
1 beaten egg
2 tablespoons ghee, pluss a litle bit more to brush on the finished naan breads.
Topping suggestions:
Nigella seeds, poppy seeds, sesame seeds, or chopped garlic and fresh coriander.


Combine the first three ingredients in a small bowl, stir and let it sit untill it start to foam.
Sift the flour with bakingpowder and solt into a baking bowl.
Make a well in the centre of the flour mixture and pour in the yeast mixture and the rest of the ingredients.
Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the ‘well’, to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
Cover the dough with a damp tea-towel and leave in a warm place for 10-15 minutes. devide the dough into 8-10 balls
Preheat the oven to 250 C on the grill setting and place a heavy baking sheet on the upper shelf  to heat
Roll the dough balls out quite thinly, in to an oval or a teardrop shape. Sprinkle over your chosen topping and press into the surface of the dough.
Place the naans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned. Brush with butter and serve hot.
I prefer to fry them in a pan I feel that it is easier to control the cooking time this way.