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
Swedish Coffee Bread
Swedish Coffee Bread
Prep Time
30 min
Cook Time
30 min
Yield
3 loaves
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 2 cups warm milk (110° to 115°)
- 1/2 cup butter, melted
- 1-1/4 cups sugar
- 4 eggs, lightly beaten
- 1-1/4 teaspoons ground cardamom
- 1 teaspoon salt
- 10 to 11 cups all-purpose flour
- TOPPING:
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons cold butter
- GLAZE:
- 1/4 cup water
- 2 tablespoons sugar
- 1 egg yolk
Directions
- 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.
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