Swedish Sour Milk Bread Recipes

GRANDMA'S AUTHENTIC SWEDISH MEATBALLS

Steps:

• Mix beef, sausage, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce, and pepper in a large bowl. Form into meatballs.
• Heat oil in a skillet over medium-high heat. Pan-fry meatballs in batches, turning as needed, until browned and heated through, 6 to 8 minutes.
• Mix boiling water, sour cream, flour, paprika, and pepper together in a deep saucepan over low heat. Add the meatballs and let simmer until thickened and heated through, 15 to 20 minutes.

SWEDISH SOUR MILK BREAD

Steps:

• 1. Preheat the oven to 215ºF (100ºC.) Lightly grease a 9-inch (23 cm) square cake pan. 2. In a large bowl, whisk together the all-purpose and rye flours, the baking powder, baking soda, and caraway seeds. 3. In a spice grinder, or mortar-and-pestle, grind the fennel and anise seeds into they are close to finely ground, but they can still have a bit of texture to them. Whisk them into the four mixture until they are evenly dispersed. 4. Make a well in the center of the dry ingredients and pour in the buttermilk and dark syrup. Stir the mixture just until the dry ingredients are completely moistened, but don't overmix. 5. Scrape the batter into the prepared pan and bake for 30 minutes. 6. After 30 minutes, increase the heat of the oven to 325ºF (160ºC) and bake for another 30 minutes, or until the bread feels just-cooked in the center when you press it. (If using an instant-read thermometer, it should read 190ºF, 88ºC.) 7. Remove the bread from the oven and as soon as it's cool enough to handle, remove the bread from the pan and let it cool on a wire rack. To serve, cut the bread in half down the center, making two rectangular loaves, then cut slices of the bread. Storage: The bread will keep for up to 3-4 days at room temperature. It can also be frozen for up to 2 months.

SWEDISH LIMPA BREAD

Steps:

• In a large bowl, combine brown sugar, molasses, butter, orange zest, salt, aniseed and boiling water; stir until brown sugar is dissolved and butter is melted. Stir in cold water; let stand until mixture cools to 110° to 115°., Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in molasses mixture; mix well. Add, all-purpose flour and 1 cup rye flour. Beat on medium speed 3 minutes. Stir in enough remaining rye flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 2 oval loaves. Grease 2 baking sheets and sprinkle lightly with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350° . With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 30-35 minutes or until golden brown. Remove to wire racks; brush with butter.

MRS. SHARP'S IRISH SODA BREAD

Steps:

• Mix together flour, soda, salt, and sugar.
• Add sour milk and stir together with a wooden spoon. The dough should be thick and sticky, but not too wet.
• Turn dough onto a floured surface and form with hands into a round loaf. Place the loaf into a cast-iron frying pan or heavy round casserole dish that has been greased with butter. Score the top in the form of a cross with a wet knife (dig in at least an inch).
• Bake at 350 degrees for 40 minutes. Bread should cool for an hour before serving (but I like to eat it while it's still warm!).
• Note: If the loaf is made with whole-meal wheat flour, it is known as brown bread; if made with unbleached white flour, it's Irish soda bread. Authentic Irish soda bread is made with sour milk, not buttermilk, or milk soured by adding vinegar or lemon juice. To sour milk, simply leave it out overnight.

CHEF JOHN'S MILK BREAD

Steps:

• Whisk bread flour, water, and milk for starter together in a small saucepan until very smooth. Place over medium-low heat and cook, stirring often, until very thick and just about to bubble. If you want to check, it should be at least 150 degrees F (65 degrees C). Pull off the heat and transfer into a measuring cup; you will need exactly 1/2 cup. Let cool to room temperature, about 30 minutes.
• Prepare dough: Combine bread flour, cooled starter, salt, sugar, yeast, warm milk, and egg in the bowl of a stand mixer fitted with the dough hook attachment. Beat on low speed until dough begins to form a ball and pull away from the sides of the bowl, scraping down the sides as needed, about 5 minutes.
• Stop the mixer and scrape dough off the hook and into the bowl. Add butter and knead on low speed until dough is slightly tacky but very smooth and elastic, scraping down the sides as needed, 10 to 12 more minutes.
• Remove dough from the bowl and shape into a smooth ball. Transfer into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Very generously butter a 9x5-inch loaf pan.
• Transfer dough to a work surface (you don't need flour.) Press and knead out all the air and shape into a 9-inch wide rectangle. Starting at one 9-inch side, roll dough lengthwise into a log. Transfer log into the prepared loaf pan with the seam down. Press on dough a bit to be sure it's evenly distributed. Cover the pan and let dough rise until it comes to just about the top of the pan, 35 to 45 minutes.
• Brush the top of the loaf with just enough milk to lightly coat the surface.
• Bake in the center of the preheated oven until the top is golden brown and the load is beautifully puffed up, about 35 minutes. Remove from the oven and let rest in the pan for 10 minutes. Very carefully remove bread and place on a wire rack to cool all the way to room temperature before slicing, about 1 hour.

MAMYE'S SWEDISH BREAD RECIPE BY TASTY

Steps:

• In a medium saucepan, combine the milk, salt, butter, ¾ cup sugar, and the cardamom. Warm over medium heat, stirring until the butter melts and the sugar dissolves, about 5 minutes. Remove the pot from the heat and let cool slightly, about 5 to 7 minutes. Milk should be warm to the touch but not too hot.
• In a liquid measuring cup, dissolve the yeast and remaining teaspoon of sugar in the warm water. Let sit until the mixture is foamy, about 3 to 5 minutes.
• Once the milk mixture has cooled, pour into a large bowl and add the yeast mixture and the egg. Stir until well combined.
• Add the flour, 1 cup (125 grams) at a time, stirring or kneading with your hands between each addition, until no longer sticky. Turn the dough out onto a lightly floured surface and knead for 15 minutes, or until it springs back when pressed. Transfer to a large bowl greased with butter, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
• Line a baking sheet with parchment paper.
• Turn the dough out onto a clean surface and divide in half. Cut each half into 3 equal portions. Stretch and roll each piece into a 14-inch rope. Place 3 pieces parallel to each other and pinch together the ends on one side, tucking underneath to conceal. Braid the strands together, pinch the ends together at the other end and tuck underneath. Place the loaf on the prepared baking sheet and cover with a damp towel. Let rest until doubled in size, about 1 hour. Repeat with remaining dough.
• Preheat the oven to 350°F (180°C).
• Uncover the loaves and lightly brush with water. Sprinkle with coarse sugar, brushing the excess from the baking sheet.
• Bake for 25-30 minutes, rotating halfway through, until the top is golden brown and the loaf sounds hollow when tapped on the bottom. Let cool before slicing.
• Enjoy!

SWEDISH YEAST BREAD

Steps:

• Heat sour milk. Cool to lukewarm and add to yeast whick has been softened in lukewarm water. Add molasses. Mix dry ingredients and add to the wet ingredients. Mix well.
• Cover and let rise 10 minutes. Knead 8-10 minutes. Place in a greased bowl, Cover and let rise in a warm place until double in bulk.
• Knead dough lightly, then let rise 10 minutes. Make two loaves , place in greasede pans. let rise in a warm place until doubled in bulk.
• Bake at 375F for 30 minutes.

SWEDISH COFFEE BREAD

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.