Recipe: Swedish Coffee Bread (braided yeast bread using cardamom)

SWEDISH COFFEE BREAD

1 packet active dry yeast
1 1/4 cups lukewarm milk, divided use
1/2 cup melted butter, plus additional for greasing bowl, plus unmelted butter for serving
4 cups flour
3/4 cups sugar, plus 2 tablespoons for topping
1 teaspoon salt
1 teaspoon ground cardamom
1 egg, lightly beaten

Mix the yeast with 1/2 cup warm milk in a large bowl. Set aside until yeast dissolves and little bubbles begin to appear on the surface, about 10 minutes.

Stir in melted butter and remaining 3/4 cup milk; set aside.

Sift together flour, 3/4 cup sugar, salt and cardamom in another bowl, then gradually add to yeast mixture, stirring with a wooden spoon. When dough becomes too stiff to stir, turn out onto a lightly floured surface and knead just until smooth and elastic, about 10 minutes.

Form dough into a ball, then place in a well-greased bowl and cover with a clean dish towel. Set aside in a warm place to rise until increased in bulk by one-third, about 3 hours. This is a dense dough, so don't worry if it doesn't rise as much as expected at this stage. Press a finger in the middle, and if the depression remains, it has risen sufficiently. It will continue to rise in the oven.

Turn dough out onto a lightly floured surface. Divide into three parts and roll into three ropes, each about 16 inches long. Line up ropes on a cookie sheet and braid tightly, then cover with a clean dish towel and set aside in a warm place to rise for about 1 hour.

Preheat oven to 350 degrees F.

Brush loaf with egg and sprinkle with remaining two tablespoons sugar.

Bake until golden brown, about 30 to 40 minutes. Allow to cool completely before serving.

The bread is great freshly baked, but even better toasted and served with butter.

Makes 1 loaf
Source: Saveur Cooks Authentic American by the editors of Saveur Magazine