Recipe: Finnish Easter Bread

FINNISH EASTER BREAD
Taste of Home, April/May 1993

3 packages (1/4 ounce each) active dry yeast
1/2 cup water (110 to 115 degrees)
1-1/2 cups warm light cream (110 to 115 degrees)
6 to 7 cups all-purpose flour, divided
5 egg yolks
1 cup sugar
1 cup milk
1 cup butter or margarine, melted
1-1/2 teaspoons salt
2 teaspoons ground cardamom
2 tablespoons grated orange peel
2 teaspoons grated lemon peel
2 cups rye flour
1 cup golden raisins
1 cup chopped blanched almonds

In a mixing bowl, dissolve yeast in water. Stir in cream and 2 cups all-purpose flour; beat until smooth. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Dough will be very soft and spongy in texture. Punch dough down. Stir in egg yolks, sugar, milk, butter, salt, cardamon and orange and lemon peel. Beat until thoroughly combined. Stir in rye flour until well blended. Stir in raisins and almonds; mix well. By hand, add enough remaining flour to make a soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 to 1-1/2 hours. Punch dough down; shape into a smooth ball. Divide into two pieces. Place each piece into a well-greased large (6-in.x7-in.) coffee can. Cover and let rise in a warm place until the dough reaches the top of the can, about 45 minutes. Do not let breads rise over top of coffee cans. Bake at 350 degrees for 55-60 minutes or until breads sound hollow when tapped. Cover breads loosely with foil during last 15 minutes if tops are browning too fast. Remove from oven; brush tops with melted butter. Let cool in coffee cans about 20 minutes; remove to cool on wire racks.

Yield: 2 loaves