The best delicious Swedish Cardamom Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Swedish Cardamom Bread recipe today!
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3/8 c Golden raisins
1 tb Orange zest; dried;see
-directions
–1 to 2
1/2 c Water; *Note
3/8 c Milk
1/4 c Brown sugar
1 1/2 tb Honey
1 Egg
1 1/2 ts Yeast
3 c Bread flour
1/2 ts Salt
1/2 ts Cardamom
1/2 ts Grated orange peel
3 tb Butter or margarine
1 Egg yolk
–or whole egg for glaze
This is a single, 1-1/2 pound bread-machine loaf that is fancier if baked
free-form. Mostly, I’ve baked it for family gatherings; not much at other
times. It’s deliciously sweet, great for breakfast. The instructions are
for a Hitachi B201.
*Note: Include the orange zest soaking water. I also prefer potato water
~- the water left over from boiling potatoes.
You’ll need the zest (the orange part of the rind) from several oranges. A
zester can be used to cut off the zest. Dry the little strings overnight
on a large plate. Another method is to slice off the orange part of the
rind, trim off as much of the white stuff as possible, then julienne the
orange zest.
Soak the dried orange zest in 2 ounces hot water for several minutes until
soft. Drain the water into a measuring cup and add potato water or tap
water. Add the zest at the same time as the flour. Pick over the raisins.
Crust: Light Menu Selection: Mix Bread (this bakes the bread in the
machine,
allowing the raisins to be dropped in when it beeps), or Bread
plus Knead and First Rise cycle.
If baking a free-form loaf using the Knead and First Rise cycle, add the
raisins 4 to 8 minutes minutes before the rise starts (set a timer for 24
to 26 minutes). Or knead them in before shaping the dough.
Divide the dough into two parts, 2/3 and 1/3 of the total. Separate each
part into 3 pieces (total, 6 pieces). Roll the three larger pieces into 14
to 16-inch long “logs” and the three smaller pieces slightly shorter and
much skinnier.
Starting in the middle, braid the three parts together, first one end, then
the other. Make two braids. Pinch the ends of the braids and tuck under
slightly to make sure they don’t open up while rising or baking.
Place the larger braid on a greased cookie sheet. Then the smaller braid
on top of the larger. Cover loosely with plastic wrap and let rise until
doubled. After the rise, brush the top with egg yolk for a dark glaze, or
a whole egg for a slightly lighter one. Mix the egg or yolk with a bit of
water and a shake of salt.
Bake for 40 minutes at 350 F. Cover with foil after 15 minutes, even if
the crust looks light.
Yields
1 Servings
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