Ever since I was a teenager I've been mildly obsessed with all things Swedish....and it absolutely has NOTHING to do with a Swedish band that rocked my 14 year old world. It had nothing to do with the fact that I thought somehow I would travel over the ocean all the way to Sweden, just happen to run into the drummer, and he would like so totally fall in love with me. So what if I was 14, he would see there was more to me than my age and he would also know that when they opened for Def Leppard I was the one screaming louder than anyone else...he would know...oh yes he would know. My dreams inched closer to reality after I had entered a contest to win an autograph from the lead singer and the drummer....and I won! Oh sweet joy, I would have a small piece of my beloved. It seemed an eternity before the post office finally deliver my little Swedish dream. I eagerly ran up to my bedroom with the envelope, closed the door behind me, sat at my desk, took a deep breath and opened my autographed picture of FASTER PUSSYCAT????? WHAT THE F!!! How could this happen? Had Metal Edge Magazine ( wow that's embarrassing) screwed up and sent my autograph to whatever looser wanted Taime Downs autograph! And what the heck kind of name is Taime Down anyway? At least my guys had cool Swedish names ( that I couldn't pronounce)! Alas my dreams of Rock Gods (err..one hit wonders) and Sweden finally dwindled. But, this little adolescent detour was not a total waste. I read a lot about Swedish culture ( you know because that would come in useful seeing as my future husband would be Swedish) and Swedish food. So here I share a wonderful little recipe that came from one of my favorite cookbooks, Saveur Authentic American. A book full of wonderful dished from all over the United States that explores our mixed heritage. So I give you Maria Charlottta Wikman Isakssons Swedish Coffee Bread. This is one of my very favorite sweet breads. The smell of cardamom is pure heaven.
-Shelly
1 7 gram packet active dry yeast
1 1/4 cups lukewarm milk
1/2 cup melted butter, plus additional for greasing bowl, plus unmelted butter for serving
4 cups flour
3/4 cups sugar, plus 2 tbsp. for topping
1 tsp. salt
1 tsp ground cardamom
1 egg lightly beaten
Mix yeast with 1/2 cup warm milk in a large bowl:set aside until yeast dissolves and little bubbles begin to appear on the surface, about 10 mins. Stir in butter and remaining 3/4 cup milk. Stir together flour, 3/4 cup sugar, salt, and cardamom in another bowl, then gradually add to yeast mixture, stirring with a wooden spoon. When dough becomes too stiff to stir, turn out onto a lightly floured surface and knead just until smooth and elastic, about 10 minutes. Form dough into a ball, then place in a a well greased bowl and cover with a clean dish towel. Set aside in a warm place to rise until increased in bulk by one-third, about 3 hours. This is a dense dough, so don't worry if it doesn't rise as much as expected at this stage. Press a finger into the middle and if the depression remains, it has risen sufficiently. It will continue to rise in the oven.) Turn dough out onto a lightly floured surface. Divide into 3 parts and roll into 3 ropes, each about 16"long. Line up ropes on a cookie sheet and braid tightly, then cover with a clean dish towel and set aside in a warm place to rise for about 1 hour. Preheat oven to 350 brush loaf with egg and sprinkle with remaining 2 tbsp. sugar. Bake until golden brown, 30-40 minuets. Allow to cool completely.
