The Bishop Hill Bakery and Eatery in Bishop Hill, Illinois, sells this lightly spiced Swedish bread. The orange and cardamom flavors pair perfectly with soft honey butter.

Source: Midwest Living

Gallery

Recipe Summary

prep:
20 mins
stand:
20 mins
rise:
2 hrs
bake:
25 mins
total:
3 hrs 5 mins
Servings:
10
Yield:
Makes 1 loaf
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small mixing bowl, dissolve yeast and 1 teaspoon sugar in the warm water; set aside for 10 minutes.

    Advertisement
  • In a large mixing bowl, combine the warm milk, 1/2 cup sugar, the melted and cooled butter, oil, orange peel, cardamom and salt. Beat with an electric mixer on low to medium speed until combined. Stir in 1 cup of the flour. Add the yeast mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in 2 cups flour, one cup at a time. (The dough should be slightly slightly wet.) Cover; let dough rest for 10 minutes.

  • Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease the surface. Cover; let rise in a warm place until doubled in size (1 to 1 1/4 hours).

  • Punch down dough. Turn out dough onto a lightly floured surface. Cover; let rest for 10 minutes.

  • Divide dough into thirds. Shape each portion into a 14-inch-long rope. Place the ropes 1 inch apart on a lightly greased baking sheet. Starting in the middle, loosely braid to each end. Pinch the ends to seal and tuck under the loaf. Cover; let rise in a warm place until nearly doubled (about 1 hour).

  • Lightly brush or mist top of braids with water; sprinkle with coarse sugar.

  • Bake in a 375° oven for 25 to 30 minutes or until bread sounds hollow when you tap the top. (Internal temperature should be 180°) If necessary to prevent overbrowning, cover loosely with foil for the last 10 minutes of baking. Remove from baking sheet. Cool on a wire rack.

Nutrition Facts

282 calories; fat 8g; cholesterol 14mg; saturated fat 3g; carbohydrates 47g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 13g; protein 5g; vitamin a 194.4IU; vitamin c 0.6mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 2.8mg; folate 96.8mcg; vitamin b12 0.1mcg; sodium 167mg; potassium 84mg; calcium 30.3mg; iron 2.2mg.
Advertisement
Advertisement