by Syrene Forsman
- 1 package active dry yeast
- ½ cup warm water
- 2 cups milk, scalded and cooled to luke warm
(I heat the sugar, salt and cardamom in the milk as well) - 1 cup sugar
- 1 tsp salt
- 2 tbs ground cardamom pods
(grind with a clean coffee grinder) - 4 eggs, beaten
- 8–9 cups sifted white flour
(Add 1 tablespoon of wheat gluten here. Don’t beat or knead the bread too long, because the gluten gets tough. But it seems to help the bread rise). - ½ cup melted butter
(Don’t add it HOT to the batter)
Observe carefully the order of combining the ingredients. Dissolve the yeast in warm water. I stir in ¼ teaspoon sugar before adding the yeast. It seems to help it proof. Stir in the milk, sugar, salt, cardamom, eggs, and enough flour to make a batter (about 2 cups). Beat until the dough is smooth and elastic. Add about 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 (I use Saran wrap). It keeps the yeast gases in and assists the leavening], and let rise in a warm place (about 85 degrees) until double in bulk (about one hour). Punch down and let rise again until almost doubled (about 30 minutes).
Turn out again onto a slightly floured board, divide into 3 parts, then divide each of these parts into 3. Shape each into a strip about 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 about 20 minutes (the braids should be puffy but not doubled in size).
Glaze the loaves by brushing with beated egg. I use sugar bits made in Scandinavia called pearl sugar. Sprinkle with sugar and almond slices. Bake in a hot over (400 degrees) 25 to 30 minutes. Do not overbake or the loaves will be too dry. Remove from the oven when a light golden-brown to racks. Makes 3 braids. Slice to serve. Can be frozen if tightly wrapped in foil after cooling. The big Kitchenaid stand mixer really saves me from a lot of kneading. It has a dough hook.
This is a combination of my farmor’s recipe, brought back to Seattle from Finland in 1947 and the recipe from Beatrice Ojakangas’ book, The Finnish Cookbook. First: make sure the flour, yeast, and eggs are room temperature. This bread is NOT fluffy. It’s rich and moist. If you want denser bread, for a lunch while skiing or hiking, add 1 cup more flour.