BREAD MACHINE SWEDISH COFFEE BREAD
Mama Stace says, "This is a delicious Swedish coffee bread recipe converted for use with a bread maker! My family is Swedish, and ever year we make this recipe just in time for Christmas. We always enjoy it especially on Christmas morning. We used to make a long, drawn out version that was my great-grandmother's recipe, but thanks to modern conveniences like the bread maker it takes much less time and work! I hope your family enjoys this as much as mine has." From allrecipes.com.
Provided by ElizabethKnicely
Categories Yeast Breads
Time 4h40m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- When the dough cycle has finished, divide into three equal portions. Roll each piece into a rope 12 to 14 inches long. Lay the three ropes side by side, then braid together. Tuck the ends underneath, and place onto a greased baking sheet, cover loosely with a towel, and allow to rise until doubled in bulk.
- Preheat oven to 375 degrees F (190 degrees C).
- Brush the braid with beaten egg white and sprinkle with pearl sugar. Bake in preheated oven until golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 175.7, Fat 3.4, SaturatedFat 1.9, Cholesterol 21.8, Sodium 134.6, Carbohydrate 31, Fiber 1.1, Sugar 5.7, Protein 5
SWEDISH COFFEE BREAD
One day, I discovered a recipe for these tasty loaves. My wife, Sharon, challenged me to make them. It took a bit of time, but she said they were delicious.-Wade Harmon, Orange, Massachusetts
Provided by Taste of Home
Time 1h
Yield 3 loaves.
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in milk, butter, sugar, eggs, cardamom and salt; beat until smooth. Gradually add 8 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into nine equal portions. Shape each portion into a 14-in. rope. For each loaf, braid three ropes together on a greased baking sheet; pinch ends to seal. Cover and let rise for 30 minutes. , In a small bowl, combine flour and sugar; cut in butter until mixture is crumbly. Sprinkle over braids. Bake at 325° for 25 minutes or until golden brown. Combine glaze ingredients until smooth; brush some over loaves. Bake for 5 minutes. Brush with remaining glaze; bake 5-10 minutes more. Remove from pans to cool on wire racks.
Nutrition Facts :
CHOCOLATE COFFEE BREAD, BREAD MACHINE
A delicious, sweet, dessert bread for all cappuccino lovers! It's perfect as dessert, or topped with ice cream! Maple syrup can be substituted for honey in this recipe. Baking time is however long it takes your bread machine.*NOTE* there is one last ingredient to be added at the same time as the chocolate chips: 2 envelopes instant mocha cappuccino mix. The Zaar puter will not recognize it *NOTE*.
Provided by Annacia
Categories Yeast Breads
Time 10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients (except chocolate chips and mocha mix - see NOTICE* in intro) in the pan of the bread machine in the order recommended by the manufacturer.
- Select Basic Bread cycle; press Start.
- If your machine has a Fruit setting, add the chocolate chips and mocha mix at the signal, or about 5 minutes before the kneading cycle has finished.
Nutrition Facts : Calories 155.2, Fat 3.5, SaturatedFat 1.9, Cholesterol 1.9, Sodium 301.2, Carbohydrate 29.3, Fiber 3.2, Sugar 6.9, Protein 4.8
BREAD MACHINE SWEDISH COFFEE BREAD
This is a delicious Swedish coffee bread recipe converted for use with a bread maker! My family is Swedish, and ever year we make this recipe just in time for Christmas. We always enjoy it especially on Christmas morning. We used to make a long, drawn out version that was my great-grandmother's recipe, but thanks to modern conveniences like the bread maker it takes much less time and work! I hope your family enjoys this as much as mine has.
Provided by Staci Plonsky
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h40m
Yield 8
Number Of Ingredients 10
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- When the dough cycle has finished, divide into three equal portions. Roll each piece into a rope 12 to 14 inches long. Lay the three ropes side by side, then braid together. Tuck the ends underneath, and place onto a greased baking sheet, cover loosely with a towel, and allow to rise until doubled in bulk.
- Preheat oven to 375 degrees F (190 degrees C).
- Brush the braid with beaten egg white and sprinkle with pearl sugar. Bake in preheated oven until golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 52.8 g, Cholesterol 35.7 mg, Fat 4.6 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 2.5 g, Sodium 194.7 mg, Sugar 10 g
BREAD MACHINE SWEDISH COFFEE BREAD
This is a delicious Swedish coffee bread recipe converted for use with a bread maker! My family is Swedish, and ever year we make this recipe just in time for Christmas. We always enjoy it especially on Christmas morning. We used to make a long, drawn out version that was my great-grandmother's recipe, but thanks to modern conveniences like the bread maker it takes much less time and work! I hope your family enjoys this as much as mine has.
Provided by Staci Plonsky
Categories Breakfast Bread
Time 2h40m
Yield 8
Number Of Ingredients 10
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- When the dough cycle has finished, divide into three equal portions. Roll each piece into a rope 12 to 14 inches long. Lay the three ropes side by side, then braid together. Tuck the ends underneath, and place onto a greased baking sheet, cover loosely with a towel, and allow to rise until doubled in bulk.
- Preheat oven to 375 degrees F (190 degrees C).
- Brush the braid with beaten egg white and sprinkle with pearl sugar. Bake in preheated oven until golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 52.8 g, Cholesterol 35.7 mg, Fat 4.6 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 2.5 g, Sodium 194.7 mg, Sugar 10 g
ZUCCHINI BREAD (BREAD MACHINE)
Make and share this Zucchini Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h30m
Yield 1 loaf
Number Of Ingredients 21
Steps:
- Add all ingredients in the pan according to the order in manufacturer's directions.
- Set crust on medium and program for the Basic cycle; press Start.
- When the baking cycle ends, immediately remove the bread from pan and place on a rack.
- Let cool to room temperature before slicing.
Nutrition Facts : Calories 4083.1, Fat 82.8, SaturatedFat 12.1, Cholesterol 8.6, Sodium 8382.9, Carbohydrate 725.2, Fiber 53.4, Sugar 72.5, Protein 122.4
SVENSKT VETE BRöD - SWEDISH COFFEE BREAD
Feel free to substitute ground cardamom if you can't find cardamom seeds. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Yeast Breads
Time 4h5m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Heat milk to scalding and let cool to lukewarm (80F).
- Soften yeast in lukewarm water.
- Add 2 tablespoons sugar and when dissolved, add to milk with three cups flour.
- Beat well and set aside to rise until doubled in bulk.
- Remove cardomom from seeds and grind very fine.
- Cream shortening and remaining 3/4 cup sugar until light.
- Add ground cardamom seeds and mix with sponge.
- Sift remaining flour with salt; add to sponge and knead into a smooth and elastic dough.
- Cover and let rise until double in bulk.
- Punch down and shape into rolls or loaves and place on a lightly greased pan.
- Let rise in a warm place until double in bulk, about 45 minutes.
- While dough is rising, preheat oven to 375°F.
- Bake 35 minutes.
Nutrition Facts : Calories 2435, Fat 64.3, SaturatedFat 19, Cholesterol 34.2, Sodium 712.2, Carbohydrate 410.4, Fiber 11.7, Sugar 88.5, Protein 50.7
GRANDMA NETT'S SWEDISH COFFEE BREAD
This is from a hand written recipe card from Grandma Nett. Grandma Erickson (her mother-in-law) would make it especially at Christmas time. It was a favorite of the family. They also would freeze it and pull it out for other special occasions as well. The "way to eat it" is to dunk buttered toasted slices in coffee.
Provided by In Ulm um Ulm...
Categories Yeast Breads
Time 35m
Yield 6 short loaves
Number Of Ingredients 9
Steps:
- Mix yeast and lukewarm water in a large bowl to proof and set aside.
- Scald milk in a large saucepan. Add butter, sugar, salt, and cardamom to milk and cool to lukewarm. Once milk is lukewarm, add to yeast mixture.
- Add eggs and mix well.
- Add half the flour, mix, add remainder, mix and knead on floured board until smooth and satiny.
- Place in lightly buttered bowl, turning over once to coat with shortening. Cover with thin towel. Let rise in warm place until double.
- Punch down and form braids on greased baking sheet. (Divide in 2, then each half in 3, then each of these in 3 . Braid 3 portions together. Total 6 short loaves.).
- Let rise and bake until golden and springs back when thumped.
- No temp given, but we assume 350 and about 25 minutes to bake.
Nutrition Facts : Calories 1119.2, Fat 38.8, SaturatedFat 22.6, Cholesterol 216.7, Sodium 751, Carbohydrate 166.2, Fiber 5.5, Sugar 33.9, Protein 25.9
SALLY M'S SWEDISH COFFEE BREAD
Make and share this Sally M's Swedish Coffee Bread recipe from Food.com.
Provided by StevenHB
Categories Yeast Breads
Time 4h30m
Yield 2 loaves, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine milk and butter in a saucepan and heat until lukewarm (105-115F). Pour into mixing bowl.
- Add eggs, sugar, salt, yeast, cardomon and 1 cup flour.
- Beat for 2 minutes with electric mixer.
- Gradually add flour, stirring by hand until the dough no longer sticks to the sides of the bowl.
- Place dough on a floured board and knead for 8-10 minutes.
- Transfer to a greased bowl and allow to rise until doubled in size.
- Punch dough down and divide in half then divide each half into 3 pieces.
- Roll each piece into a rope and create two braided loaves, each with three pieces.
- Place loaves in two greased bread pans, brush tops with melted butter and sprinkle with a mixture of cinnamon and sugar.
- Preheat oven to 350°F.
- Allow loaves to rise until doubled.
- Bake in oven, approximately 30 minutes.
Nutrition Facts : Calories 424.6, Fat 11.8, SaturatedFat 6.7, Cholesterol 80, Sodium 532.1, Carbohydrate 68.5, Fiber 2.3, Sugar 12.8, Protein 10.6
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- Make the bread. Whisk together the flours, salt and ground cardamom.Scald the milk. Pour into a mixing bowl. Stir in the water. Leave until lukewarm. Sprinkle the yeast over the mixture. Leave for 10 minutes.
- Add the sugar and melted butter to the yeast mixture. Stir. Add half of the flour mixture. Mix. The dough will be wet, sticky and lumpy. Add the rest of the flour mixture. Mix just until the dough comes together.
- Dump the dough into a lightly floured surface. Knead for 10 minutes, dusting with flour sparingly, until no longer sticky. Form into a ball.
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- Using a standing electric mixer with a bread hook attachment, or by hand, combine 1 cup sugar with the yeast, cardamom and salt. In a small saucepan, melt the 1 stick butter, then add the 2-1/4 cups milk and heat until lukewarm (about 115 degrees ). Pour the warm milk and butter into the mixer bowl. Mix in the flour 1 cup at a time until incorporated. Beat until the dough no longer sticks to the sides of the bowl. Cover with a dry towel and let sit in a warm place until doubled in size, about 40 minutes.
- Position the oven racks in the upper and lower thirds of the oven and preheat to 325 degrees . Line 2 baking sheets with parchment paper. Divide the dough into thirds. Cover and refrigerate 2 sections. Roll out the third piece of dough into a 9-by-14-inch rectangle (about 1/4 inch thick). Spread 2 tablespoons softened butter over the dough and sprinkle with 1/4 cup sugar mixed with 1 tablespoon cinnamon. Sprinkle with one third of the raisins and 1/2 cup almonds. Roll the dough into a tight log and pinch the ends closed. Repeat with the other two pieces of dough and the remaining 4 tablespoons butter, 1/2 cup sugar, 2 tablespoons cinnamon, 1 more cup almonds and the raisins; place the loaves on the prepared baking sheets.
- Using scissors, cut incisions straight down into each loaf, about 2 inches apart, stopping just short of the bottom of the dough. Gently pull the slices apart from each other, in alternating directions. Repeat with the remaining two logs.
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