swedish cardamom coffee bread

November 9, 2010 at 10:46 pm Leave a comment

well, it’s time for another classic swedish comfort food. this recipe, which is brought to you by my grandma ruth, is a great combination of spicy cardamom with a sugar glaze, and it’s great hot out of the oven when accompanied by a strong cup of coffee.

while i know making “bread” is intimidating…. don’t avoid going for this! yeast can be scary and temperamental — after all, it is ALIVE — but that doesn’t mean you can’t master the simple art of working with it. for a successful yeast rise you really just have to focus on making sure you don’t salt it up before the yeast can work its magic, leave it alone when you’re supposed to, and provide it with the sugar it needs to rise to its glory. don’t fear the yeast. yeast is our friend. that being said, don’t make like me and try to work this recipe with agave instead of sugar — while i’m sure there’s a very good way to do that, it’s best for this one to go unsubstituted. butter and sugar will give you the most honest and delicious results so don’t skimp!

here we go.

grandma ruth’s cardamom coffee bread

makes 2 small loaves

what you need:

1 and 1/4 cups milk

2 packets of dry yeast

1 tbsp. sugar

1/4 cup of lukewarm water

5 cups of sifted all-purpose flour

1/2 cup of butter

1/2 cup of sugar

2 egg yolks

1 tsp. salt

2 tsp. powdered cardamom

1 tbsp. butter, melted

1/2 cup of sugar

1/2 cup of chopped almonds

1 egg, slightly beaten

 

directions:

1. scald milk and cool to lukewarm. add yeast and 1 tbsp. sugar to lukewarm water and stir until dissolved. stir in milk. add 2 cups flour. beat until smooth.

2. beat in soft butter, 1/2 cup sugar, egg yolks, salt, and cardamom. stir in 2 and 1/2 cups flour. place remaining 1/2 cup flour on board or pastry cloth to be used as needed for kneading dough.

3. put dough in bowel, cover with towel, leave in a warm place and let rise until dough doubles in size (1 to 1 and 1/2 hours)

4. punch down, cover with towel. leave in a warm place and let rise again until doubled (1/2 to 1 hour)

5. knead dough, roll into strips, and braid into loaves. place loaves on buttered cookie sheets or pans. leave in a warm place and let rise until doubled (approx. 1/2 hour)

6. brush with beaten egg. sprinkle with sugar and bake for 25-30 minutes at 375 until golden brown.

 

7. remove from the oven, let cool for about 5 minutes. serve warm and enjoy!

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Entry filed under: Meals.

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