Yield: 1 Loaf
Baking Time: 35 minutes
Cuisine: Scandinavian
4 cups all-purpose flour (4 to 5 cups)
1/2 cup sugar
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
1 teaspoon ground cardamom
1/2 teaspoon salt
3/4 cup evaporated milk
OR
3/4 cup whipping cream
OR
3/4 cup half-and-half
1/4 cup water
1/3 cup butter or margarine
3 eggs, at room temperature
Servings: 24
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, cardamom and salt. Heat milk, water and butter until very warm (120º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until almost doubled in size, about 1 to 2 hours. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)
3. Punch dough down. On lightly floured surface, divide dough into 3 equal pieces; roll each to 22-inch rope. Fold one rope in half; place in center of large greased baking sheet with open end at bottom. Coil ends up, using one-third of dough at each end. Wrap second and third ropes around first rope; coil ends up. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.
4. Lightly beat remaining egg; brush on dough. Bake at 350ºF for 35 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Remove from baking sheet; cool on wire rack
Servings: 24
Baking Time: 35 minutes
Cuisine: Scandinavian
4 cups all-purpose flour (4 to 5 cups)
1/2 cup sugar
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
1 teaspoon ground cardamom
1/2 teaspoon salt
3/4 cup evaporated milk
OR
3/4 cup whipping cream
OR
3/4 cup half-and-half
1/4 cup water
1/3 cup butter or margarine
3 eggs, at room temperature
Servings: 24
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, cardamom and salt. Heat milk, water and butter until very warm (120º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until almost doubled in size, about 1 to 2 hours. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)
3. Punch dough down. On lightly floured surface, divide dough into 3 equal pieces; roll each to 22-inch rope. Fold one rope in half; place in center of large greased baking sheet with open end at bottom. Coil ends up, using one-third of dough at each end. Wrap second and third ropes around first rope; coil ends up. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.
4. Lightly beat remaining egg; brush on dough. Bake at 350ºF for 35 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Remove from baking sheet; cool on wire rack
Servings: 24
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