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Swedish Cardamom Bread

A not-too-sweet bread that is good with coffee, instead of dinner rolls, or in the morning for breakfast. It is traditionally dunked in coffee and, other than that one optional concession, it needs no butter or jam to be enjoyed. Freezes well.

This recipe takes some planning, and three bowls - one very large. Makes four braided breads (one for home and three to share?); typically takes almost four hours, including rising times. Makes a moderate mess of your kitchen.

Get everything in order before you start.

1/4 cup warm water; Strong pinch of granulated sugar; 2 envelopes yeast

Warm a LARGE mixing bowl with hot water (you might want to start melting the butter for the next stage here); empty, dry the bowl well, then add the water, sugar, and the yeast. Set it aside to foam up - about ten minutes.

1 cup sugar; 1 Tablespoon ground cardamom

Combine sugar and cardamom in a small bowl or measuring cup

2 Eggs; 1 teaspoon salt; 1/2 lb. (2 sticks) unsalted, melted butter; 2 cups light cream; 8 sifted cups unbleached flour

In another bowl, beat the eggs and add the salt, cream, and butter. The butter needs to be melted, but not hot - you don't want to cook the eggs or curdle the cream, though small lumps when the butter is added are OK - just means more mixing and kneading.

Pour the cream mixture into the yeast, add the sugar mixture, then the flour - some at a time, mixing constantly (I use my hands, but a mixer, if you have one big enough for 12-plus cups, would work) until the dough comes together smoothly. Cover the bowl and set aside someplace warm for at least 30 minutes to rise - it will not double.

Turn the dough out onto a lightly floured board and knead until smooth. Divide into 4 pieces, then each piece into three. Clean the board of flour and roll the thirds into ropes (the dough won't roll if there's flour still on the board). Make four braids (Cousin Jane puts her braids in a circle instead of loaves) and put on two lightly buttered baking sheets. Cover with a damp cloth or plastic wrap and let them rise until doubled.

1 egg; garnish (pearl sugar is traditional but any hard-sugar decorative "sprinkle" will work)

Set oven to 400 degrees. Beat the egg and brush over the braids, covering well. Sprinkle the garnish (use lots, some will be lost in handling) and bake for 30 minutes or until brown. You know your oven best, and whether you need to turn and swap baking sheets half-way through baking. The difference between done and burned is pretty quick - watch them close after 20 minutes.

Enjoy.

Learn more about this author, Steve Spongberg.
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