SWEDISH COFFEE BREAD
One day, I discovered a recipe for these tasty loaves. My wife, Sharon, challenged me to make them. It took a bit of time, but she said they were delicious.-Wade Harmon, Orange, Massachusetts
Provided by Taste of Home
Time 1h
Yield 3 loaves.
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in milk, butter, sugar, eggs, cardamom and salt; beat until smooth. Gradually add 8 cups of flour; beat until smooth. Stir in 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 dough down. Turn onto a lightly floured surface; divide into nine equal portions. Shape each portion into a 14-in. rope. For each loaf, braid three ropes together on a greased baking sheet; pinch ends to seal. Cover and let rise for 30 minutes. , In a small bowl, combine flour and sugar; cut in butter until mixture is crumbly. Sprinkle over braids. Bake at 325° for 25 minutes or until golden brown. Combine glaze ingredients until smooth; brush some over loaves. Bake for 5 minutes. Brush with remaining glaze; bake 5-10 minutes more. Remove from pans to cool on wire racks.
Nutrition Facts :
MAMA'S FINNISH COFFEE BREAD
mama never bought bread. she baked bread 3 times a week until she paissed away at the age of 96. this was her famous coffee bread recipe.she handed it down to me. i treasure it as i treasured her. i buy the already shelled cardamom seeds (not ground) and whisk them through a coffee bean grinder to crush them up. great sliced, toasted and buttered.
Provided by tina rose
Categories Yeast Breads
Time 4h30m
Yield 6 loaves, 36 serving(s)
Number Of Ingredients 12
Steps:
- dissolve yeast in warm -not too hot- water with a small amount of sugar to feed the yeast. in a large pot,heat milk and butter until boiling. remove from heat and cool until lukewarm. beat eggs and sugar together. add salt, cardamom, flour and yeast mixture. kmead well on a floured surface. cover and let rise til double. separate dough into halves and then separate each half into 3 loaves.(6 loaves total) separate each loaf into 3 sections. roll each section between your hands into long tubular shapes. braid the 3 sections together and tuck ends. put loaves on a greased cookie sheet. let rise double again. bake at 325 for 15 minutes. remove from oven. brush top of loaves with a beaten egg mixed with a little sugar. sprinkle sugar over egg glaze. return to oven for 15 minutes more.
Nutrition Facts : Calories 370.5, Fat 7.9, SaturatedFat 4.3, Cholesterol 58.5, Sodium 194.5, Carbohydrate 65.5, Fiber 2.6, Sugar 14.1, Protein 9.2
BREAD MACHINE SWEDISH COFFEE BREAD
This is a delicious Swedish coffee bread recipe converted for use with a bread maker! My family is Swedish, and ever year we make this recipe just in time for Christmas. We always enjoy it especially on Christmas morning. We used to make a long, drawn out version that was my great-grandmother's recipe, but thanks to modern conveniences like the bread maker it takes much less time and work! I hope your family enjoys this as much as mine has.
Provided by Staci Plonsky
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h40m
Yield 8
Number Of Ingredients 10
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- When the dough cycle has finished, divide into three equal portions. Roll each piece into a rope 12 to 14 inches long. Lay the three ropes side by side, then braid together. Tuck the ends underneath, and place onto a greased baking sheet, cover loosely with a towel, and allow to rise until doubled in bulk.
- Preheat oven to 375 degrees F (190 degrees C).
- Brush the braid with beaten egg white and sprinkle with pearl sugar. Bake in preheated oven until golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 52.8 g, Cholesterol 35.7 mg, Fat 4.6 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 2.5 g, Sodium 194.7 mg, Sugar 10 g
SWEDISH COFFEE BREAD
This dessert is so decadent, you won't believe your taste buds!
Provided by Allrecipes Member
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Using a standing electric mixer with a bread hook attachment, or by hand, combine 1 cup sugar with the yeast, cardamom and salt. In a small saucepan, melt the 1 stick butter, then add the 2 1/4 cups milk and heat until lukewarm (about 115 degrees F). Pour the warm milk and butter into the mixer bowl. Mix in the flour 1 cup at a time until incorporated. Beat until the dough no longer sticks to the sides of the bowl. Cover with a dry towel and let sit in a warm place until doubled in size, about 40 minutes.
- Position the oven racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Divide the dough into thirds. Cover and refrigerate 2 sections. Roll out the third piece of dough into a 9-by-14-inch rectangle (about 1/4 inch thick). Spread 2 tablespoons softened butter over the dough and sprinkle with 1/4 cup sugar mixed with 1 tablespoon cinnamon. Sprinkle with one third of the raisins and 1/2 cup almonds. Roll the dough into a tight log and pinch the ends closed. Repeat with the other two pieces of dough and the remaining 4 tablespoons butter, 1/2 cup sugar, 2 tablespoons cinnamon, 1 more cup almonds and the raisins; place the loaves on the prepared baking sheets.
- Using scissors, cut incisions straight down into each loaf, about 2 inches apart, stopping just short of the bottom of the dough. Gently pull the slices apart from each other, in alternating directions. Repeat with the remaining two logs.
- Place the loaves on top of the stove to rise for 10 minutes. Whisk together the remaining 2 tablespoons milk and the egg and brush the mixture onto the loaves. Sprinkle with the remaining 2 tablespoons almonds and some extra sugar. Bake the bread, switching the pans from upper to lower racks halfway through, until golden brown, about 40 minutes. Place on a rack, cover with a towel and let cool.
Nutrition Facts : Calories 690.1 calories, Carbohydrate 110.1 g, Cholesterol 55 mg, Fat 23.2 g, Fiber 5.6 g, Protein 13.9 g, SaturatedFat 9.9 g, Sodium 131.5 mg, Sugar 48.5 g
GRANDMA'S SCOTTISH SHORTBREAD
My Scottish grandmother was renowned for her baking, and one of the highlights whenever we visited my grandparents was her bringing out the baking tin. Her shortbread cookies were my favorite, and now, whenever I make them, I remember her. This is not a thin, crispy dessert shortbread; it's a deep bar that is best served with a cup of tea. -Jane Kelly, Wayland, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 300°. Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flours; gradually beat into creamed mixture. Press dough into an ungreased 13x9-in. baking pan. Prick with a fork., Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack.
Nutrition Facts : Calories 139 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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