Hard tack (knackebrod)

Yield: 1 servings

Measure Ingredient
3 cups Potato water
1 pack Yeast
Flour (enough to make soft sponge)
1 cup Shortening
½ cup Sweet cream
1 Egg yolk
1 tablespoon Salt

Combine potato water, yeast and flour. Let rise overnight in warm place.

Next morning, add the rest of the ingredients, except cornmeal. Knead dough down once; let rise. Make into buns, let rise 1½ to 2 hours.

Roll each bun as thin as possible in cornmeal, using a corrugated rolling pin. Bake in a hot oven. Turn frequently. Source: Scandinavian Recipes, compiled and published by Julia Peterson Tufford (1973) From: Sallie Krebs Knackebrod I:

From: Jim Krebs Date: 19 Feb 94 Submitted By GAIL SHIPP On 06-30-95

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