Home Bread-Bakers v096.n043.13

recipe: Swedish coffee bread

Wed, 25 Sep 1996 15:57:38 -0500 (EST)
With chilly weather approaching, I enjoy baking several loaves of yeast
coffee breads. The aroma wafting from my oven is heavenly as is this
Swedish based coffee bread recipe. Its a good foundation for sweet
bread, rolls or braids. Dont omit the cardamom, it makes a difference.
Preparing this dough overnight as instructed is important for texture.I
always do the braids; since they look as loavely as they taste.

categories: breads, ethnic
yield: 4 loaves

1/2 pound margarine ( 2 sticks )
1/2 tsp salt
1 1/4 cups milk
1 cup sugar
6 cups plus additional flour
2 pkg active dry yeast
1/4 cup warm water
4 egg yolks
2 whole eggs
1 tsp ground cardamom
Addtional melted margarine
1 cup powder sugar
1 tbs water
1 tbs cream
1 tsp almond extract
additional cream if needed to thin for icing consistency

Dissolve the yeast in the warm water until foamy. Heat milk, margarine,
sugar and salt to melt margarine. Cool mixture to warm. Then add the yeast
mixture, yolks and eggs.Mix well. Transfer to large bowl. Gradually
beat in 6 cups of flour by hand with cardamom to form a dough. If needed,
add enough additional flour to make a smooth and elastic dough, kneading
to such consistency. Place dough in a large oiled bowl, turn to coat and cover
bowl.PLACE IN REFRIGERATOR OVERNIGHT. This overnight chilling is necessary
to produce the lovely texture of this bread.The yeast grows slowly and has
plenty of sugar for food; so dont worry about the yeast!

The next morning divide the dough as desired, shaping for loaves, rolls or
braids.The recipe should make 4 loaves or braids.The size depends on
how you portion out the dough.
For loaves place dough into bread pans. For braids, braid as you would
for 3 strand egg or challah bread placing on baking sheets. Brush top of dough
lightly with some melted margarine. Lighly cover and let rise puffy/
double in a warm place. Bake in a preheated 350 oven 20 to 30 minutes or done
& golden. When done, carefully remove bread from pans, or braids to cooling
rack. When warm ( not hot ) glaze by combining the icing ingredients and
drizzle over bread or braids. Freezes well.

Joan,"Flour Power"                                                                                                                           


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