Finn Bread In Honor Of Bertha Maki Aili Nevala Recipes

FINNISH-AMERICAN FLATBREAD

Steps:

• In a large bowl, stir together the warm water and sugar. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes.
• Stir in the salt, whole wheat flour and rye flour. Mix in the bread flour 1 cup at a time until the dough is not sticky. Knead on a floured surface until smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat. Set aside to rise until doubled in size, about 1 hour.
• Punch down the dough and divide into 4 or 5 portions. Form each one into a ball, and let rise again until doubled, about 20 minutes.
• Place each ball onto a baking sheet and flatten out into an oval 1/2 to 3/4 inch thick. Poke holes all over using the tines of a fork. Let rise again until doubled, 20 to 30 minutes. Preheat the oven to 350 degrees F (175 degrees C).
• Bake for 20 minutes in the preheated oven, or until browned on the top and bottom. Brush the tops with butter while still warm.

FINNISH PULLA BREAD

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
• Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
• Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
• Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
• Brush each loaf with egg wash and sprinkle with sugar.
• Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.

FINNISH BREAD

Steps:

• In a large bowl, dissolve yeast in water. Add whole wheat flour, 2 tablespoons of butter, brown sugar, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch the dough down. Shape into two 6-in. rounds; place on a greased baking sheet. Cut slashes in top with a knife. Cover and let rise in warm place until doubled, about 40 minutes. , Bake at 400° for 40-45 minutes or until golden brown. Brush with remaining butter.

FINNISH PULLA

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
• Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
• Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
• Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
• Brush each loaf with egg wash and sprinkle with sugar.
• Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.

FINN BREAD IN HONOR OF BERTHA MAKI & AILI NEVALA

Steps:

• Make yeast mixture in a large glass bowl.
• The sugar will "proof" the yeast. It will bubble. Stir a few times to make sure it is all dissolved.
• In a very large bowl, mix the batter mixture and add the yeast mixture to it.
• Stir and mix well.
• To make the dough add flour 1 cup at a time and mix inches The dough should be stiff and not stick to your hands. Note: This may take more flour than is stated. Depends on where you live and your altitude. Make sure the dough is stiff.
• Rub 1 tbsp margarine inside a large bowl; place dough in bowl, cover with a moist warm cloth and let rise until double. It takes about 1 hour. Do not put in a draft or cold kitchen.
• Punch down and let rest for about 10 minutes.
• Spray Pam into round cake pans. This makes 6 round loafs. Cut the dough into 6 equal portions. Form round loafs with your hands.
• Place in the cake pans. Prick with a fork across the top of the dough about 4 times.
• Let set 15 to 20 minutes.
• Preheat oven to 375°F.
• Bake about 35 minutes. Until the round loaves are light brown and tops are firm.
• Option: You may brush the tops of the loaves with an egg wash which is one beaten egg and 1 tsp water after the bread has cooked for about 25 minutes.
• When cool, this bread can be double wrapped and frozen.

SIMPLE WHOLE WHEAT BREAD

Steps:

• Mix warm water, yeast, and 1/3 cup honey in a large bowl to dissolve. Add 5 cups bread flour, and stir to combine. Let sit for 30 minutes, or until big and bubbly.
• Mix in 3 tablespoons melted butter, remaining 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Transfer dough to a floured work surface and gradually knead in remaining 2 cups whole wheat flour. Knead until dough starts to pull away from the work surface, adding more whole wheat flour if necessary; dough should be a bit tacky to the touch, but not too sticky.
• Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dish towel and let rise in a warm place until doubled, 45 minutes to 1 hour.
• Grease three 9x5-inch loaf pans. Punch down the dough, and divide it into 3 loaves. Place in the prepared loaf pans, and allow to rise until dough has topped the pans by one inch, another 45 minutes to 1 hour.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake the risen loaves in the preheated oven until golden brown for 25 to 30 minutes, do not overbake.
• Lightly brush the tops of the loaves with remaining 2 tablespoons melted butter when done to prevent crust from getting hard. Cool completely.