One thing I have learnt about coming to Norway is that bread and cakes turn out much better when you do as the Norwegians do.  I’ve tried many times to bake my Australian bread recipes and for some reason they never quite turn out the way they should.  I don’t really know the reason why – it could be the weather, the fact that they use sugarbeet instead of sugarcane here, or maybe it’s some kind of magnetic shift with being so close to the North Pole, and all?  Whatever it is, when I bake Norwegian bread with Norwegian recipes, it turns out perfectly.  Go figure?

I baked the traditional Norwegian Julebrød for the first time this Christmas, using the Julebrød recipe from the Christmas pages, and I must admit, I am very pleased with how it turned out.