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Finnish Cardamon Bread

  • 2 pkgs (1/4 oz each) active dry yeast
  • 1/4 cup warm water (110°-115°)
  • 2 cups warm milk (110°-115°)
  • 3/4 cups sugar
  • 1/2 cup butter or margarine, softened
  • 1 1/2 teaspoon salt
  • 3/4 teaspoon of ground cardamon
  • 2 eggs
  • 7 to 8 cups of all purpose flour
In a mixing bowl, dissolve yeast in lukewarm water (above 90 degrees). Add milk, sugar, butter, salt, cardamon, eggs and 3 cups of flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough ball. Turn onto a flour-covered surface; knead until smooth and stretchy (6-8 minutes). Place in a greased bowl, turn once to grease top. Cover and let rise with love and patience in a warm location until doubled.

(1 HOUR LATER) Punch dough down. Turn onto lightly flour-covered surface. Divide into halves. Then divide each half into thirds. Shape each piece into 13" ropes. Place three ropes onto greased sheet pan. Braid ropes and pinch ends of ropes together to seal ends, then tuck under. Repeat for remaining pieces. Cover and let rise with love and patience again (45 glorious minutes).

Bake at 350° for 25 to 30 minutes (be patient, you rascal). Remove from pans to wire racks to cool off.

Yields 2 loaves.

Enjoy with butter, flavored oils or plain, warm and soft. I enjoy it as often as I can. Usually, I eat the whole thing by myself over a few days. Great as a sandwich bread, too.

** From: Becky Rautine
Submitted by Tess M Nov 17, 2009 15 min 30 min 45 min
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