"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Swedish Church Bread Recipe

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This recipe for Swedish Church Bread, by , is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Lutz
Added: Thursday, February 3, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup light or dark raisins
1 package active dry yeast
1/4 cup warm water
1/4 cup milk
1 1/2 cups sifted all-purpose flour
1/2 tsp salt
2 T sugar
1/3 cup butter
1 beaten egg
1 T sugar
2 T butter

Directions:
Directions:
Rinse and drain raisins. Scald milk; cool to lukewarm; sprinkle yeast on warm water (110 degrees); stir until dissolved. Add cooled milk to yeast. Mix flour, salt and sugar in mixing bowl. Cut in 1/3 cup butter until mixture resembles coarse meal. Add egg, raisins and yeast. Mix thoroughly. Turn into well-greased 8-inch round layer cake pan. Sprinkle with remaining sugar; dot with remaining butter. Cover; let rise in warm place until doubled in bulk; about 1 hour. Bake in moderate over 375 degrees, 25-30 minutes. Remove from pan immediately and serve with butter.

Personal Notes:
Personal Notes:
Though made from yeast dough, this coffee cake is so quick and easy you'd think it was the baking powder kind. That's because there's no kneading; only one rising, and it's stirred up the same way way you make a batch of muffins. It's called Church bread because Swedish women put it to rise before leaving for church; bake it after they return to serve to friends who drop in for coffee.

 

 

 

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