M.S. Spencer's Blog, page 121
December 1, 2011
Merry Christmas! The Best Coffeebread in the World
Merry Christmas! You can find this recipe at Michelle McCleod's blogspot: http://michellemccleod.blogspot.com/ along with lots of other wonderful recipes for Christmas. Enjoy!
My Swedish mother-in-law made this (along with pickled herring, korv (sausage), jellied veal, and pickled beets) for her Christmas smörgåsbord every year. The first time we missed Christmas in Connecticut, my husband and children insisted that I make it. After several tries, I managed to adapt it for lazy modern bakers who like a more highly spiced loaf. The texture is similar to brioche and insists on being slathered with butter. It is best served for breakfast or at an afternoon coffee break. I advise against making this for your family if you cannot commit to offering it every year for the rest of your life.
SWEDISH COFFEE BREAD
Makes 3 loaves; freezes wellTotal time preparation, rising & baking: about 4 hours
Ingredients
2 pkg dry yeast (4 ½ tsp)1/3 cup warm water1 cup milk¾ cup sugar½ cup butter1 ½ tsp salt5 to 5 1/3 cups all-purpose flour2 eggs1 T cardamom pods4 T butter4 T sugar
Procedure
Grind cardamom pods very fine. Set aside. In a small cup dissolve yeast in the warm water. Scald milk: heat until foam forms on the milk either in a pot or in the microwave, about 4 minutes in a microwave. Combine hot milk, sugar, butter and salt in a large bowl then cool to lukewarm. Put in bowl of Kitchenaid or food processor.Stir in 2 cups of the flour. Beat well.Add eggs. Beat well. Stir in yeast, cardamom and remaining flour to make a soft dough.If using a food processor or Kitchenaid: Using the kneading arm of the processor, knead 8-10 minutes (if using a bread machine, follow your machine instructions for dough cycle). Remove from machine. Place dough in greased bowl and cover with damp towel or greased plastic wrap. Place in a warm spot away from drafts and let rise till doubled in bulk (about 2 hours). Remove from bowl and place on floured board. Punch down and divide dough into 3 equal parts. Cover with damp cloth and let rest 10 minutes. Divide each part into 3 equal strands and braid loosely, pinching the ends and folding them under. Place on a greased cookie sheet, cover with greased plastic wrap and let rise till doubled (about 1 hour). Preheat oven to 350º. Bake the loaves for 20 minutes or until golden. While it is baking, melt butter and have it ready with a basting brush.When you take the bread from the oven, place on cooling racks (I put paper towels under to catch the sugar) and immediately brush with butter. Sprinkle with sugar and any leftover cardamom.
My Swedish mother-in-law made this (along with pickled herring, korv (sausage), jellied veal, and pickled beets) for her Christmas smörgåsbord every year. The first time we missed Christmas in Connecticut, my husband and children insisted that I make it. After several tries, I managed to adapt it for lazy modern bakers who like a more highly spiced loaf. The texture is similar to brioche and insists on being slathered with butter. It is best served for breakfast or at an afternoon coffee break. I advise against making this for your family if you cannot commit to offering it every year for the rest of your life.
SWEDISH COFFEE BREAD
Makes 3 loaves; freezes wellTotal time preparation, rising & baking: about 4 hours
Ingredients
2 pkg dry yeast (4 ½ tsp)1/3 cup warm water1 cup milk¾ cup sugar½ cup butter1 ½ tsp salt5 to 5 1/3 cups all-purpose flour2 eggs1 T cardamom pods4 T butter4 T sugar
Procedure
Grind cardamom pods very fine. Set aside. In a small cup dissolve yeast in the warm water. Scald milk: heat until foam forms on the milk either in a pot or in the microwave, about 4 minutes in a microwave. Combine hot milk, sugar, butter and salt in a large bowl then cool to lukewarm. Put in bowl of Kitchenaid or food processor.Stir in 2 cups of the flour. Beat well.Add eggs. Beat well. Stir in yeast, cardamom and remaining flour to make a soft dough.If using a food processor or Kitchenaid: Using the kneading arm of the processor, knead 8-10 minutes (if using a bread machine, follow your machine instructions for dough cycle). Remove from machine. Place dough in greased bowl and cover with damp towel or greased plastic wrap. Place in a warm spot away from drafts and let rise till doubled in bulk (about 2 hours). Remove from bowl and place on floured board. Punch down and divide dough into 3 equal parts. Cover with damp cloth and let rest 10 minutes. Divide each part into 3 equal strands and braid loosely, pinching the ends and folding them under. Place on a greased cookie sheet, cover with greased plastic wrap and let rise till doubled (about 1 hour). Preheat oven to 350º. Bake the loaves for 20 minutes or until golden. While it is baking, melt butter and have it ready with a basting brush.When you take the bread from the oven, place on cooling racks (I put paper towels under to catch the sugar) and immediately brush with butter. Sprinkle with sugar and any leftover cardamom.
November 18, 2011
Backlist Excitement: Read about Lost in His Arms and Lost & Found
You can get a refresher course in my first two romantic suspense novels at Talking Two Lips today: Leave a comment here if you do.
http://groups.yahoo.com/group/TalkingTwoLips/message/105175
http://groups.yahoo.com/group/TalkingTwoLips/message/105175
