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 warm water. 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 floured surface; knead until smooth and elastic (6-8 minutes). Place in a greased bowl, turn once to grease top. Cover and let rise in a warm place until doubled.
(1 HOUR LATER) Punch dough down. Turn onto lightly floured 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 again (45 minutes).
Bake at 350° for 25 to 30 minutes. Remove from pans to wire racks to cool.
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
(1 HOUR LATER) Punch dough down. Turn onto lightly floured 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 again (45 minutes).
Bake at 350° for 25 to 30 minutes. Remove from pans to wire racks to cool.
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