Rommebrod (sour cream bread)
16 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
250 | millilitres | Sour cream |
200 | grams | Butter; melted |
50 | millilitres | Water |
¼ | teaspoon | Salt |
½ | teaspoon | Cardammon |
4 | tablespoons | Sugar |
1 | litre | Flour |
Sugar for sprinkling |
Directions
Blend the sour cream and melted butter. Mix the rest of the ingredients and add the sour cream/butter mixture. Mix well (this will be a stiff dough).
Let the mixture cool for a couple of hours.
Roll the dough to a thin layer. Sprinkle with sugar and roll it into the dough. Cut dough into circles ~ 15 cm in diameter (or to fit the krumkaker iron you have). Cook in the krumkaker iron until golden.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Danish sour bread - 1 1/2 lb
- Farmer-style sour cream bread
- Finnish sour rye bread
- More smorrebrod
- Norwegian rye bread
- Norwegian sweet bread
- Ollebrod--danish beer bread
- Open sandwiches (smorrebrod)
- Radish and scallion smorrebrod
- Smorrebrod (denmark)
- Sour cream and vanilla bread
- Sour cream bread
- Sour cream brittlebread
- Sour cream rolls
- Sour cream yeast rolls
- Sour cream yeast rolls (bread machine)
- Still more smorrebrod
- Swedish rye bread
- Swedish rye-wheat bread
- Yet more smorrebrod