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Swedish Coffee Bread Recipe

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This recipe for Swedish Coffee Bread, by , is from The Brandt/Awsumb Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gertie Brandt
Added: Sunday, May 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cup lukewarm milk
1/2 cup sugar
1/4 tsp. salt
1 to 1 1/2 tsp. ground cardomon (or 6 to 10 cardamon seeds finely crushed)

Directions:
Directions:
Mix the above ingredients together. Crumble into mixture: 1 cake compressed yeast, or 1 pkg. dry granular yeast. Stir until yeast is dissolved.

Add: 1/3 cup butter or other shortening. Mix in with spoon or hand: 3 3/4 to 4 1/4 sifted flour, adding in 2 additions, using the amount necessary to make dough easy to handle.

Turn dough onto lightly floured board, cover and let stand 10 minutes to tighten up, then knead until smooth and elastic. Round up and place in greased bowl, turning once to bring greased side up. Cover with damp cloth and set to rise at 85 until indentation remains when two fingers are pressed deeply into dough (double in bulk) - about 2 hours. Punch down dough. Round up and set to rise again until not quite double in bulk, about 45 minutes. Divide one part into 3 pieces of equal size. Roll each with hand into a rope like roll (1 inch diameter, 12 inch long). Place rolls about 1" apart on lightly greased cookie sheet. Braid, beginning in middle and working toward either end. Seal ends well. (Repeat process for the second braid.) Cover and let rise until light impression remains when dough is touched gently with finger - about 30 min. Brush with slightly beaten egg. Sprinkle with sugar and chopped almonds.

Bake about 30 minutes in 350 oven. If braids brown fast, cover tops with brown paper until baking time is up. If desired, braids may be iced with a confectioners sugar icing, and decorated with chopped almonds and cherries.

 

 

 

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