Hard tack (knackebrod)
1 servings
| Quantity | 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 |
| Cornmeal | ||
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