A Sweet Scandinavian Surprise

March 9, 2023

1960’s newspaper article on Christmas Breads that inspired Mrs. Susan Whitehead’s mother to begin a family coking tradition. (photo by Susan Whited )

Mrs. Whited’s Scandinavian Christmas Bread

Mrs. Susan Whited makes this bread every year during Christmas time. This bread recipe was passed down to Mrs. Whited from her mother, who found it in a newspaper in the 1960’s. Every year, Mrs. Whited likes to share this food with her friends and family.

Prep time: 2 hours 15 minutes

Cook time: 20 to 25 minutes

Ingredients

2 packages (½oz) active dry yeast
½ cup warm water (105o – 115o F)
1 ½ cups lukewarm milk
1 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cardamom
4 eggs, beaten
8 cups flour
½ cup melted butter

Instructions

Sprinkle yeast on warm water and let stand for a few minutes; stir to mix.
Add in milk, sugar, salt, cardamom, eggs, and 2 cups flour. Beat until smooth. Add 3 more cups of flour and beat again until smooth. Stir in melted butter.
Add enough of remaining flour to create a soft dough that can be handled. Cover the dough and let stand for 15 minutes.
Turn dough onto floured surface. Knead until smooth and elastic.
Place dough in greased bowl. Flip dough so the greased side is up. Cover with a damp towel and let rise in a warm place (85o) until doubled (about 1 hour).
Punch down dough and cover again. Let rise again until almost doubled (about ½ an hour).
Turn dough onto lightly floured surface and split into 3 equal parts. Mold each part into desired shape.
After shaping, let dough rise for about 20 minutes, until puffy, but not doubled.
Bake dough at 375o for 20 to 25 minutes, or until lightly browned.