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Swedish Coffee Bread

One day, I discovered a recipe for these tasty loaves. My wife, Sharon, challenged me to make them. It took a bit of time, but she said they were delicious.—Wade Harmon, Orange, Massachusetts

36 ServingsPrep: 30 min. + rising Bake: 30 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1/2 cup butter, melted
1-1/4 cups sugar
4 eggs, lightly beaten
1-1/4 teaspoons ground cardamom
1 teaspoon salt
10 to 11 cups all-purpose flour
TOPPING:
2 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons cold butter
GLAZE:
1/4 cup water
2 tablespoons sugar
1 egg yolk

Directions

In a large bowl, dissolve yeast in warm water. Stir in milk, butter,
sugar, eggs, cardamom and salt; beat until smooth. Gradually add 8
cups of flour; beat until smooth. Stir in enough remaining flour to
form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.

2 of 2

Swedish Coffee Bread (continued)

Directions (continued)

Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into
nine equal portions. Shape each portion 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.
In a small bowl, combine flour and sugar; cut in butter until mixture
is crumbly. Sprinkle over braids. Bake at 325° for 25 minutes or
until golden brown. Combine glaze ingredients until smooth; brush
some over loaves. Bake for 5 minutes. Brush with remaining glaze;
bake 5-10 minutes more. Remove from pans to cool on wire racks.
Yield: 3 loaves.

Nutrition Facts: 1 serving (1 slice) equals 207 calories, 5 g fat (3 g saturated fat), 40 mg cholesterol, 112 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein.