SWEDISH RYE BREAD I
This is excellent bread, so good it melts in your mouth!
Provided by Janice
Categories Bread Yeast Bread Recipes
Yield 36
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water.
- Scald milk. Transfer milk to a large bowl, and add salt, molasses, brown sugar, and melted shortening. Cool to lukewarm, and add dissolved yeast. Add rye flour, beating with mixer. Gradually beat in white flour. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp towel, and allow to rise till double in bulk in a warm place.
- Punch down the dough, and place on a lightly floured board. Knead until dough becomes elastic, and does not stick to the board. Allow to rest for 5 minutes. Divide into 3 equal portions, and shape into loaves. Place in greased 9 x 5 inch bread pans. Let rise until double in bulk.
- Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes.
Nutrition Facts : Calories 83.6 calories, Carbohydrate 15.1 g, Cholesterol 0.8 mg, Fat 2.2 g, Fiber 1.3 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 200.9 mg, Sugar 7.8 g
SWEDISH THIN BREAD
Essentially a griddle bread. Recipe from cooks.com and posted her for ZWT. Sounds super easy and super yummy!
Provided by januarybride
Categories < 30 Mins
Time 25m
Yield 14 serving(s)
Number Of Ingredients 6
Steps:
- Mix dry ingredients together. Add cream and milk to form soft dough.
- Divide into 7 balls. Roll each ball out on floured surface using poky rolling pin.
- Fry at 400 degrees on greased GRIDDLE until browned.
- Makes approximately 28 pieces, depending upon how thinly you roll it and how you cut it after its cooked.
MAMYE'S SWEDISH BREAD RECIPE BY TASTY
Matt's mom, Laura, shows him how to make a holiday recipe passed down from their late family friend, Mamye: Swedish Bread. This sweet, cardamom-flavored bread is golden brown and crunchy on the outside and fluffy on the inside, making it the perfect sweet treat for the holiday season.
Provided by Matt Ciampa
Categories Bakery Goods
Time 3h25m
Yield 2 loaves
Number Of Ingredients 11
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!
Nutrition Facts : Calories 1354 calories, Carbohydrate 275 grams, Fat 8 grams, Fiber 8 grams, Protein 37 grams, Sugar 59 grams
SWEDISH GINGER THINS
Provided by Betty Boothe
Categories Cookies Mixer Ginger Nut Dessert Bake Christmas Vegetarian Almond Spice Winter Edible Gift Gourmet California Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 150 cookies
Number Of Ingredients 10
Steps:
- Into a large bowl sift together flour, baking soda, and spices. In a medium bowl with an electric mixer beat cream until it just holds stiff peaks. In another large bowl beat butter and sugar until mixture is light and fluffy and on low speed beat in corn syrup and whipped cream, beating until cream is just combined. Add flour mixture and beat until combined well. Form dough into a disk. Chill disk, wrapped in plastic wrap, until firm, at least 2 hours, and up to 2 days.
- Preheat oven to 400°F.
- Cut dough into quarters and work with 1 quarter at a time, keeping remaining dough covered and chilled. Using a rolling pin with cover dusted with flour, roll out dough into a round on a floured pastry cloth, rolling dough as thin as possible (less than 1/8 inch thick and about 14 inches in diameter) and with assorted 2- to 3-inch cutters cut out cookies. Carefully transfer cookies as cut to ungreased baking sheets with a metal spatula, arranging them about 1/2 inch apart, and top each with an almond slice. Reroll scraps and cut out more cookies in same manner.
- Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until cookies puff and then collapse slightly, about 6 minutes. Cool cookies on sheets 1 minute and transfer with metal spatula to racks to cool completely. Make more cookies with remaining dough in same manner. Cookies keep in airtight containers at room temperature 1 week.
SWEDISH FLAT BREAD
A recipe by Jean Anderson for the "From the Governor's Pantry" cookbook, Lind House Association in New Ulm, Minnesota, July 1988. The book is dedicated to the many volunteers who had donated their time, talents and money to restore the John Lind home. This recipe is one of Jean's family's favorite holiday recipes. It comes for her husband's grandma of Swedish descent. Also, she likes to sour her cream and let it stand on the counter for 3 to 4 days before using. She writes, "I think the flavor is better!"
Provided by BeccaB3c
Categories Breads
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix dry ingredients together.
- Add the sour cream.
- Dough will be really stiff.
- Let stand 1 to 2 hours.
- Roll out on cloth covered board, with lefse rolling pin (very thin and rolled in graham flour).
- Bake on ungreased cookies sheets in 350 degree oven until lightly browned (5 minutes).
Nutrition Facts : Calories 411.1, Fat 12.7, SaturatedFat 7.6, Cholesterol 25.3, Sodium 189, Carbohydrate 65.8, Fiber 1.7, Sugar 15.9, Protein 8.3
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