RECIPE: Coffee Bread (Vetebrod)
|Cardamon flavored bread, enjoyed with coffee|
|The Swedish bread bakers in our aprons|
Baking our bread has a beautiful, rich history. The smell of the cardamon is the smell of Christmas for me. My children love the bread, as I do, and wait with anticipation for the first slice. And so, the tradition continues...
|Our very own Santa Lucia- LOL!|
1+ TBS freshly ground cardamon seed
1 QT whole milk
1/2 C butter
1/4 C crisco
2 tsp salt
2 C sugar
11+ cups flour (buy 5 lb.)
3 pack of active dry yeast
1/2 C very warm water
1 TBS sugar
VERY large bowl
4 standard loaf pans
Heat milk in a sauce pan until scalding, not boiling (scum will form on top).
Remove from heat and add cardamon, butter and crisco; after they melt, add 2 cups sugar. Cool.
In a bowl, mix 1/2 cup very warm water (not boiling) with yeast and 1 TBS sugar. Let this sit for 10-15 minutes (it will expand), then add to the above mixture.
While waiting for the yeast, sift 11 cups of flour.
Add the liquid to the flour and stir with a wooden spoon to combine.
Let the dough rest for 15 minutes, covered with a cloth.
(Take a coffee break:)
On a floured pastry cloth, knead for 20 minutes, adding more sifted flour if the dough feels sticky, a little at a time.
Place dough in bowl and cover with plastic wrap and a cloth; allow to rise 1 1/2 to 2 hours. Dough should double in size.
Punch dough. Divide into 4 equal parts. Divide each quarter into three and braid into 4 loaves. Place in standard size loaf pans (spray with cooking spray) and allow to rise another 45 minutes.
Brush tops of loaves with egg whites and heavily sprinkle with cinnamon sugar.
Bake in a preheated oven of 350 for 30-45 minutes. Bread should be well browned.
Remove from pans and cool. DO NOT slice bread until completely cooled.
Slice and toast. Serve with butter and cinnamon sugar...and coffee, of course.