FINNISH COFFEE BREAD
- Cooking Time: 25 to 30
- 1 package active dry yeast
- 1/2 cup warm water
- 1 cup sugar
- 2 cups milk, scalded and cooled to lukewarm
- 1 tsp salt
- 1 tsp. crushed cardamom
- 4 eggs, beaten
- 8-9 cups sifted white flour
- 1/2 cup melted butter
- 1 egg beaten 1/2 cup sliced almonds (optional)
- 1/2 cup crushed lump sugar (optional)
Dissolve the yeast in the warm water.
Stir in the milk, sugar, salt, cardamom, eggs, and flour to make a batter.
Beat until the dough is smooth and elastic.
Add 3 cups of the flour and beat well; the dough should be quite smooth and glossy in appearance. Add the melted butter and stir in well.
Beat again until the dough looks glossy.
Stir in the remaining flour until a stiff dough forms.
Turn out onto a lightly floured board and cover with an inverted mixing bowl.
Let the dough rest 15 minutes.
Knead until smooth and satiny.
Place in a lightly greased mixing bowl, turn the dough to grease the top, cover lightly, and let rise in a warm place (85º) until doubled in bulk (1 hour).
Punch down and let rise again until almost doubled (30 minutes).
Turn out again onto a slightly floured board, divide into 3 parts, and then divide each of these parts into 3.
Shape each into a strip 16" inches long by rolling the dough between the palms and the board.
Braid the 3 strips together into a straight loaf, pinch the ends together, and tuck under.
Repeat for the second and third loaves.
Lift the braids onto lightly greased baking sheets.
Let rise for 20 minutes (the braids should be puffy but not doubled in size).
Glaze the loaves by brushing with the beaten egg, and if you wish, sprinkle with the crushed sugar and the almonds.
Bake in a hot oven (400º) 25 to 30 minutes.
Do not over bake or the loaves will be to dry. Remove from the oven when a light golden-brown. Makes 3 braids.
Slice to serve.