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 sugar-beet 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.