Shall I Pass the Torch?

                                                      

Swedish Coffee Bread

   Each year for the past 40+ years, at Christmas, I have made Swedish Coffee Bread.  It is a delicious sweet bread that we have on Christmas morning (and for the next few days, if there is any left).

cardamom seed pods

    Swedish Coffee Bread has the most wonderful aroma when baking.  You know how bacon wakes you up when someone is cooking it?  Well, imagine the sweet smell of freshly baking bread filled with freshly crushed cardamom seeds waking you up on Christmas morning? 

  Our household is just Ed and I now, but most often, so far, Brian comes to NY and is here on Christmas morning.  Our daughter, Kristen, and her family, who live nearby, always come on Christmas eve to pick up their uncooked, yet ready to bake, braid of Swedish Coffee Bread so that they have it on Christmas morning, too.  ( I am sure that they know it's how I lure them over, if only for a quick visit on the alternate years when we don't see them for Christmas Eve celebration.)

    I learned that I have been under the false impression (according to my mother) that this recipe was Grandma Sylvia Johannsen Peterson's recipe.  Sylvia was my father's mother.  She was born in Oland, Sweden.  She and my grandfather, Erik came from Sweden to NY through Ellis Island around 1920.  My Dad and his sister were born here in NY. 

So, back to the recipe...

  Yes, I thought the recipe was my grandmother's.  I have been baking it since I was in high school.  That's around the time I became interested in baking--Kudos to Mom and good job, home economics teacher!!

   I remember I copied it from my mother's recipe card.  I don't remember any conversation revealing that it was NOT Grandma's recipe. 

did I say how very disgusting the recipe cards have become?

          

    Mom told me last year that she thought the recipe was from one of the other Swedish ladies that come to the U.S., way back when.   These ladies were always referred to as "the Girls".  I always thought that that was so funny because these "girls"  were old ladies in my young mind.   Nanny,  Lilly, and Alma.  There may have been a Ruth - Mom says she thinks that the recipe is from Alma.
   See the recipe card?  It says "flour".  I thought Grandma told me "use enough but not too much"  Mom thinks it was Alma that said that.  

    Anyway, the recipe was truly a Swedish one and my grandmother enjoyed it the one or two times that she had some of mine.  

                                        AND, now it is my 3 
                        granddaughters' Grandmother's recipe!

My Wraylie

My Kate and Madison 

             

this is a scene from Lord & Taylors Christmas window this year

                   

                                         

Maybe next year I will make it  with Kristen, so it can become a new tradition for her to make it every year!

    This year, Brian, told his girlfriend's Mom about the coffee bread.  He talked it up and sent her photos of when I was making it and then again after it was done.  JoAnn recently asked me for the recipe.  She said Brian told her it was a "secret" recipe.  I think maybe he thought it was.  It's just that no one ever asked for it.  So I guess, if I am the only one with it, it's a secret!

   So, I am passing the torch...  well, maybe I'll just pass this recipe for now.  I will be happy if someone else makes it!  Who  knows, maybe Brian will be having Swedish Coffee Bread in his home on Christmas morning some day! 

               It can be a tradition for a new family with a new story.
                          Maybe it will part of your tradition!

                                                 

Swedish Coffee Bread

Flour – I measure out 5-6 cup but I might use a little more when kneading it

2 Packages of yeast- I use rapid rise

1 egg yolk – save the egg white to brush on the bread before baking

8 Cardamom Seeds- this is what my recipe says, but I use 8 pods and all the seeds that are in them.  Crush them in a mortar and pestle.  They are VERY HARD!

1 Pint of milk- I use whatever milk I have on hand: skim, low fat or whole is fi

½ lb of butter (2 sticks)

½ cup of sugar

1 tsp of salt 

(raisins-optional- I don’t usually use them because everyone doesn’t like them)

1.                  Combine yeast with 1/3 of the flour, the sugar and salt in a large bowl or in a stand mixer bowl

2.                       Heat milk with butter until 120-130 degrees- butter need not be melted (but I like it all melted)

3.                       Combine liquids with dry ingredients and beat at medium speed for 2 minutes (stand mixer- use the                                                                                                                                                        paddle)

4.                      Continue adding small amounts of flour (about a ½ cup at a time and keep beating) 

•                                 Add Egg yolk and crushed cardamom early in this process

5.                    Continue to add the flour until it’s really hard to thick to beat.

6.                    Change to dough hook if using the stand mixer.

•                                      If using a hand mixer, change to a wooden spoon

7.                Stir in remaining flour with either dough hook or wooden spoon  (I have usually used about 5 cups of    flour at this point)

8.                     Dump the dough onto a well-floured surface and knead adding enough flour to get it “unsticky”, for      about 10 min by hand, or until it bounces back.  I prefer to do all the kneading by hand, so I only use the dough hook long enough to get the dough to where I can dump it out in a ball on the floured ball

9.                      Divide into 3 equal balls.

10.                   Put each in an oiled bowl and cover with dish towel for about 30 min.- it should double

11.                   Punch down- shape into 3 separate braids or loaves.

12.               Put braids on oiled cookie sheet. 

    If baking now, let it rise until doubled usually 30 minutes.

            OR-

    Make ahead and place formed bread well covered in fridge for 2-48 hours (or in freezer for the        future- when ready to bake, thaw overnight, if frozen).  Then,

            Remove refrigerated dough 30-45 min before baking

            PreHeat oven to 350 degrees

     When ready to bake, brush with beaten egg white and put in preheated oven for 35-40 minutes*

                * Last 5 minutes – brush on this topping: (because it is delicious!)

      Topping :  mix all of these in a small saucepan and cook until sugar is melted.  Take off heat for use    later (makes enough for all 3 braids)

            ½ cup sugar

¼ cup milk

¼ cup butter

¼ cup honey

½ cup crushed nuts- pecans or walnuts

So, I             I also usually add a filling when I am making the braid.  You don’t need to, but if you so desire, mix melted butter, cinnamon and brown or white sugar. It should be thick enough to crumble and scatter along the center of the braid, before making the braid as so,

                                                  

looks like a mummy!

                                            

                                     

                pardon my diagrams!      

this is how it looks when it's ready to bake

And this is how it looks when it is done!!

         It’s best right out of the oven.  But it’s delicious toasted!

         This is my crew!  Love them all!  Happy New Year!
                              (Taken with their new Selfie Stick)