Hard tack (knackebrod)

Yield: 1 servings

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

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