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Homemade Bread

Homemade Bread

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Homemade Bread

182 pagine
1 ora
Jul 3, 2018


From one of Sweden's most popular baking bloggers comes a cookbook containing the secrets of making scrumptious baked breads right in your own home. This reliable baking book will provide you with wonderfully aromatic, freshly baked bread for all occasions that even the inexperienced baker can prepare.

Within this book, you'll find author Linda Andersson?s most popular recipes, all of which use natural ingredients. Through her instruction, learn to make fresh breads, rye tea cakes, cranberry loaf, lingonberry bread, crumpets, oat squares, and carrot rolls. In addition to these more unique recipes, this book also teaches you how to make more practical breads, including your own hamburger buns, homemade pizza, and much more!

Bursting with recipes that are easy to follow and clear step-by-step photos, this is the quintessential cookbook for any bread baker?aspiring or professional.
Jul 3, 2018

Informazioni sull'autore

Linda Andersson, född 1981, är född och uppvuxen i den lilla staden Eslöv. Hon har alltid drömt om att bli författare och Gråtider är den tredje bok hon skrivit. Hon är utbildad personalvetare med inriktning mot psykologi och har även läst genuspsykologi. Ämnen som hon gärna låter ta plats, på ett eller annat sätt, i sina böcker.

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Anteprima del libro

Homemade Bread - Linda Andersson

Copyright © 2016 by Semic Press, a division of the Bonnier Group

First published by Bokförlaget Semic, Sundbyberg, Sweden

First Skyhorse Publishing Edition 2018

Copyright: 2016 Linda Andersson

Copyright: 2016 Roger Olsson

Translation Copyright © 2018 by Skyhorse Publishing

All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018.

Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or

Skyhorse® and Skyhorse Publishing® are registered trademarks of Skyhorse Publishing, Inc.®, a Delaware corporation.

Visit our website at

10 9 8 7 6 5 4 3 2 1

Library of Congress Cataloging-in-Publication Data is available on file.

Photographer: Roger Olsson

Graphic design: Monica Sundberg

Editor: Eva Bergman

Reproduction: TB Produktion

Print ISBN: 978-1-5107-3017-5

E-Book ISBN: 978-1-5107-3022-9

Printed in China



Handy Tips and Pointers

Sesame Seed Pull-Apart Bread

Crunchy Rye Crispbread

Thin Graham Crispbread

Hönö Flatbreads

Quick Kavring (Black Rye Bread)

Bread with Fermented Milk and Lingonberries

Quick Carrot Flatbread

Breakfast Rolls

Lingonberry Squares on a Baking Sheet

A Simple Loaf of Bread Baked in Papera (En Papillotte)

Cracked Rye Loaf

Rye Kusar Baked in a Half-Sheet Pan

Classic Tea Breads

Rye Triangles with Carrots Baked in a Half Sheet Pan

Grain-Free Bread with Cottage Cheese and Seeds

Homemade Digestive Biscuits

Cheese Crescent Rolls

Polar Rolls—Flat Rolls from the North

Four-Minute Skillet Bread

Snipped Carrot Rolls


Wort Loaf

Spelt Flour Kusar

Fermented Milk Loaf with Apricots and Seeds

Oatmeal Rolls

Rosemary-Flavored Seed Crispbread

Rustic Rye Rounds

Toaster Bread

Mini Loaves

Simple Sifted Rye & Wheat Blend


Dutch Oven Bread

Crunchy Seed Crispbread

Sifted Rye & Wheat Blend

Pull-Apart Bread with Seeds

Simple Pan-Baked Breakfast Bread

Quick Seed Rolls

Skillet Bread with Salt Flakes


Moist Carrot Loaf

Striped Pull-Apart Bread with Salt Flakes

Dinner Rolls


Garlic Rolls with Salt Flakes

Pita Bread

Hamburger Buns

Hot Dog Buns

Salami and Mozzarella-Filled Tortano

Pizza Buns


Calzone/Pizza Turnover



Additional Notes Regarding Ingredients


I just love watching dough rise. It’s easy to combine the necessary ingredients and then let the mix rest and grow, mature and change—just like a living thing. Eventually, when it has been shaped, proofed, and baked, the dough’s transformation is complete, and from out of the oven emerges golden, deliciously aromatic bread with a firm crust and a soft, irresistible interior. Or maybe it’s crunchy crispbread you’ll get to bite into, or soft rye rolls reminiscent of childhood. Personally, I don’t think anything beats a slice of freshly baked bread or a crusty roll with a pat of butter melting on top.

I’m a home economics and consumer education teacher as well as a journalist. Since 2009, I’ve created many recipes for Sweden’s largest baking magazine Hembakat [Home Baked]. For a few years now, my blog, Linda’s Baking School, has been one of Sweden’s most popular baking websites. I receive a lot of feedback from readers who like that my recipes are simple, easy to follow, and that I show all the important stages of the process with step-by-step pictures. The end results are also thoroughly tested: my partner and I have five children, so we do put away quite a lot of bread in our home.

In this book, I’ve collected many of my most beloved bread recipes—breads that I hope will inspire more people to do some baking of their own. It’s healthier for you and easier on your wallet, not to mention far, far tastier.

Best of luck!


Note: Please be sure to consult the Additional Notes Regarding Ingredients section at the back of the book.


to help you achieve bread-baking success

Read the recipe: Always start by reading the recipe all the way through, then gather all the ingredients and utensils that you’ll need. Now you’re ready to begin baking.

Liquid: When you use water for making bread, the inner crumb will be slightly chewy and have uneven air bubbles; the surface will become crusty and quite pale as it bakes. Using milk in the dough yields a softer crumb with fine air bubbles and a softer crust that browns more quickly. You can also use beer or vegetable juice, both of which deliver fuller flavor and a golden-brown crust.

Gluten: Gluten is vital for baking a light bread with good volume. Wheat flour contains the most gluten, so half the flour in a bread dough should come from wheat. For the bread to develop proper size, you’ll need to knead the dough thoroughly, either by hand or in a standing mixer. Kneading produces gluten threads that protect the air bubbles that form during the dough’s rise. The bread will be heavy and dense without strong gluten threads.

Flour: Always add flour in small increments towards the end to avoid making the dough too dense. Better a sticky dough than a dry, hard one. The dough should feel pliable and have a slightly sticky surface. Always flour your hands when kneading dough.

Salt: Salt will bind the liquid and make the bread less crumbly. It enhances other flavors and imparts better volume, an even crumb, and deeper color. The amount of salt

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