Swedish Coffee Bread
|Active dry yeast||1 Ounce (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (110 To 115)|
|Warm milk||2 Cup (32 tbs) (110 To 115)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Eggs||4 , beaten|
|Ground cardamom||1 1⁄4 Teaspoon|
|All purpose flour||2 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
In a large mixing bowl, dissolve yeast in water.
Stir in milk, butter, sugar, eggs, cardamom and salt; beat until smooth.
Gradually add 8 cups flour; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Divide into nine equal portions.
On a floured board, shape each into a 14-in.rope.
For each loaf, braid three ropes together on a greased baking sheet; pinch ends to seal.
Cover and let rise for 30 minutes.
Meanwhile, for topping, combine flour and sugar; cut in butter until mixture resembles coarse crumbs.
Sprinkle over loaves.
Bake at 325° for 25 minutes or until golden brown.
Combine glaze ingredients until smooth; brush over loaves.
Bake for 5 minutes.
Brush again; bake 5-10 minutes more.
Remove from pans to cool on wire racks.