Swedish Christmas Bread

Bake For Your Family

Swedish Christmas Bread

There are a handful of culinary memories I have from my Grandma Pearson.
It took me a good while to realize just how many there were; and even longer to understand how much work she put into all that kitchen magic.
There are sounds and smells that are unique to memories. At Grandma Pearson's house, it was the sound of the coffee percolating, the tinking and tapping of the thin metal bakeware common in kitchens of her generation. It was the smell of burgers cooking in the skillet; the only skillet that could be used for burgers and made them taste the way they did at grandmas house. It was the taste of just the right amount of cinnamon sugar on the crust of her Swedish Christmas Bread. A bread that graced that table at more than just holidays. A bread that takes practice and patience. A bread that is as beautiful as it is delicious.
A bread that I want to share with you.
Don't let the name deceive you. This bread begs to be enjoyed more often than just Christmastime. Winter is not over and nothing pairs better with afternoon tea than a slice of warm homemade bread.

Homemade Bread is not for the restless, or the rushed. It demands perseverance and persistence.
If you commit to this, your reward will be well worth the wait.
I promise.

Swedish Christmas Bread

1/2 C sugar
1/8 C cinnamon
2 1/4 tsp yeast
1/4 C lukewarm water
1 C scalded milk
3 3/4 C flour
1/4 C butter
1/3 C sugar
2 eggs, beaten
1 1/2 tsp water
1/2 tsp salt
1-2tsp cardamom or 7 whole seeds, crushed

Combine 1/2 C sugar and 1/8 C cinnamon in small bowl, set aside.
Scald milk and butter together in med saucepan. Let cool.
Beat eggs and 1/2 cup sugar and salt, mix well. Add egg mixture and cardamom to milk when cool and mix well.
In large bowl, dissolve yeast in water. Add to milk mixture.
Add 1 1/2 tsp water and 3 cups flour, mix well.
Turn out onto floured surface and knead well. Place in greased bowl and let rise until doubled.
Knead well again, divide dough in half. Divide each half into 3 pieces. Roll each piece to length of bread pan and make a braid. Place braided dough into greased pan and let rise till doubled and slightly over top of pan.
Brush melted butter on top and sprinkle with cinnamon sugar mixture.
Bake at 375 degrees for 10 minutes, then 350 degrees for 15-20 minutes until lightly browned.
Let cool in pan 10 minutes. Transfer loaves to wire rack to finish cooling.

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