Stockholm Bread
- 6 1/2 cups flour
- 1 yeast cake
- 2 1/2 cups milk
- 1/2 cup butter, melted
- 1 egg, beaten to a froth
- 2/3 cup sugar
- 1/2 tsp salt
- 1 tsp cinnamon
Scald 1 cup of milk. When warm, dissolve the yeast cake in it. Beat in 1 cup of flour and let the sponge rise until light. Add the rest of the milk with 4 cups of flour. Beat again and allow it to rise up. Add the melted butter, sugar, cinnamon, salt and beaten egg. Also, add the remainder of the flour. Mix and knead on a floured baking board. Cover and let it rise.
Roll the dough into coils about 1 1/2 inch thick and 12 inches long. Braid them and pinch the ends together. Set in a greased pan to rise up.
Bake in a oven heated to 350F at 350°F. Let cool slightly, then brush with powdered sugar moistened with boiling water and slightly flavored with cinnamon.
A Swedish recipe.
Roll the dough into coils about 1 1/2 inch thick and 12 inches long. Braid them and pinch the ends together. Set in a greased pan to rise up.
Bake in a oven heated to 350F at 350°F. Let cool slightly, then brush with powdered sugar moistened with boiling water and slightly flavored with cinnamon.
A Swedish recipe.
Submitted by May 18, 2010
15 min
30 min
45 min