Grandma Lea's Coffee Bread
In a small bowl stir 2 packages active dry yeast (about 5 & 1/2 teaspoons) into 1/2 cup warm water. Sprinkle with 1/4 teaspoon granulated sugar. Set aside and let sit for 5 minutes or more.
In a separate bowl, beat 3 eggs until thick. Add 1/2 cup granulated sugar. Continue beating for about 5 minutes. Set aside.
Scald 3 cups milk (Vitamin D or 2%) in a large saucepan over medium low to medium heat, stir occasionally. Add 3/4 cup butter (1 & 1/2 sticks) and 1 & 1/2 teaspoon salt. Stir until butter melts. Stir in 1 & 1/2 teaspoon finely ground cardamom. Pour scalded milk mixture into a very large bowl. Beat in 3 cups all-purpose flour. Whisk in the egg mixture and yeast mixture. With the wire whisk, beat in 4 cups all-purpose flour. Then stir in enough all-purpose flour (4-5 cups or more) until a stiff dough forms. Turn out onto a lightly floured board. Cover with an inverted bowl and let rest 15 minutes. Knead until smooth and satiny, adding more all-purpose flour as needed. Place in a lightly greased mixing bowl, turn the dough to grease the top, cover and let rise in a warm place until doubled (about one hour). Punch down and let rise again (about 30 minutes). Turn out onto a slightly floured board. Divide into 4 pieces. Divide each fourth into 3 parts. Shape each of the 3 parts into a strip about 16" long by rolling the dough between palms and board. Braid the 3 strips together into a straight loaf. Pinch the ends together and tuck under. Repeat for the other loaves. Lift the braids onto lightly greased baking sheets. Let rise about 20 minutes until puffy (not doubled). Bake at 400° for 25-30 minutes. While the loaves are warm, brush with a mixture of melted butter [about 1/4 cup (1/2 stick)] and strong coffee [about 1/4 to 1/3 cup]. Sprinkle generously with granulated sugar.
In a small bowl stir 2 packages active dry yeast (about 5 & 1/2 teaspoons) into 1/2 cup warm water. Sprinkle with 1/4 teaspoon granulated sugar. Set aside and let sit for 5 minutes or more.
In a separate bowl, beat 3 eggs until thick. Add 1/2 cup granulated sugar. Continue beating for about 5 minutes. Set aside.
Scald 3 cups milk (Vitamin D or 2%) in a large saucepan over medium low to medium heat, stir occasionally. Add 3/4 cup butter (1 & 1/2 sticks) and 1 & 1/2 teaspoon salt. Stir until butter melts. Stir in 1 & 1/2 teaspoon finely ground cardamom. Pour scalded milk mixture into a very large bowl. Beat in 3 cups all-purpose flour. Whisk in the egg mixture and yeast mixture. With the wire whisk, beat in 4 cups all-purpose flour. Then stir in enough all-purpose flour (4-5 cups or more) until a stiff dough forms. Turn out onto a lightly floured board. Cover with an inverted bowl and let rest 15 minutes. Knead until smooth and satiny, adding more all-purpose flour as needed. Place in a lightly greased mixing bowl, turn the dough to grease the top, cover and let rise in a warm place until doubled (about one hour). Punch down and let rise again (about 30 minutes). Turn out onto a slightly floured board. Divide into 4 pieces. Divide each fourth into 3 parts. Shape each of the 3 parts into a strip about 16" long by rolling the dough between palms and board. Braid the 3 strips together into a straight loaf. Pinch the ends together and tuck under. Repeat for the other loaves. Lift the braids onto lightly greased baking sheets. Let rise about 20 minutes until puffy (not doubled). Bake at 400° for 25-30 minutes. While the loaves are warm, brush with a mixture of melted butter [about 1/4 cup (1/2 stick)] and strong coffee [about 1/4 to 1/3 cup]. Sprinkle generously with granulated sugar.
Makes 4 loaves.
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