I'm looking for a recipe for a Scandinavian bread.?!
I don't know how to spell the name we always called it, it was something like Veta Bread (pronounced Vet-tha.)
I've looked and looked and can't seem to find a thing about it. If you happen to know of the bread I'm speaking of, could you please tell me either the correct spelling of the name or, even better the recipe to make it?
Thanks a million!
Answers: My Mormor (Swedish for Grandmother) used to make a special kind of bread every year. It was a kind of sweet bread tasting of cinnamon maybe cardamom and I'm not sure what else.
I don't know how to spell the name we always called it, it was something like Veta Bread (pronounced Vet-tha.)
I've looked and looked and can't seem to find a thing about it. If you happen to know of the bread I'm speaking of, could you please tell me either the correct spelling of the name or, even better the recipe to make it?
Thanks a million!
Since it contains cinnamon and cardamom it has to be "Vetebr?d" that you are thinking of, if you make buns out of it then it's called "Kanelbullar". It's the same dough and filling.
(vete = wheat. In my dictionary "vetebr?d" is translated into white bread that is of course true, but the word "vetebr?d" is most commonly used for this kind of loaf (or the buns) and not for all white bread.)
(I don't have time to translate my own recipe so I'm doing a cut and paste from a page online, and I'm linking to yet another page that has the recipe in English.)
Kanelbullar (Cinnamon Buns)
makes 48 buns or 4 loafs
* 100-150 g margarine
* 500 millilitr. of milk
* 50 grammes of yeast
* 100-150 millitres of sugar
* 1/2 teasp salt
* (2 teasp cardamom)
* 1, 3 litres of all purpose flour
~~~~
* filling: 50 grammes margarine 100 millilitres of sugar 1 tbsp cinnamon
~~~~~
* painting 1 beaten up egg + 2 teasp water
~~~~~
* for topping ”p?rlsocker” or chopped almonds
How to make them,
1. Melt the margarine and add milk, heaten the mixture to 37C (100F)
2. crumble the yeast and let it be softened in the milk mixture add sugar, salt, (ev cardamon) and enough flour to form a stiff dough.
3. Knead the dough until smooth and elastic, adding more flour as needed to prevent sticking.
4. Place dough in floured bowl, sprinkle flour on top, cover and let rise in a warm place until almost doubled (about one hour).
5. Punch dough down and knead briefly on floured board to release air. Divide into 4 equal portions; Roll each portion into a square and spread with the filling (softed margarine, cinnamon and sugar) Make a roll of the square.
BUNS: divide it into 12 portions for buns, place them into paper tins LOAFS: put the whole roll on the baking sheet with the joint down for loafs, cut them like a twist braid.
Cover and let rise until almost doubled (about 30 minutes).
6. paint the risen buns or loafs with beaten egg and spread with p?rlsocker or chopped almonds. Bake in the middle of the oven 250°C (450F) 6-8 minutes for buns; 200°C (350F) 15-20 minutes for loafs
7. Transfer buns (loafs) to a rack and let cool under covering towel.
(source: http://hem.passagen.se/farila/eastfood.h... )
It's fresh yeast and we have special fresh yeast for sweet bread, the recipe in the other links says that you can use 'active dry yeast ' too. "P?rlsocker" is pearl sugar. (Large white coarse sugar for topping or decorating breads, cakes, pastries, etc.)
There is another with the recipe in English:
http://www.swedishkitchen.com/cinnamonbu...
Norwegian Skolebrod
"INGREDIENTS
1 (.25 ounce) package active dry yeast
1 1/2 cups warm milk
1/3 cup butter, melted
4 cups whole wheat flour
1/2 cup sugar
2 teaspoons ground cardamom
1 egg, beaten
3 egg yolks
1/4 cup sugar
2 1/2 tablespoons cornstarch
1 cup milk
1 drop vanilla extract
3 tablespoons unsalted butter
DIRECTIONS
In a large bowl, dissolve yeast in warm milk. Add melted butter, 2 cups whole wheat flour, 1/2 cup sugar and cardamom. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until shiny and pliable. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into twenty four equal pieces and form into rounds. Place the rounds on to lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 20 minutes. Meanwhile, preheat oven to 475 degrees F (245 degrees C).
Brush risen rolls with beaten egg. Bake in preheated oven for 8 to 10 minutes until nicely browned with pale sides. Cool completely on wire racks.
To make pastry cream: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined. Whisk in 2 tablespoons of milk. Place the remaining milk and the vanilla in a medium saucepan. Bring the milk to a boil and whisk it into the yolk mixture.
Pour the mixture into the saucepan and bring it to a boil over medium heat, whisking constantly. Remove from the heat and whisk in the butter. Line a baking sheet with plastic wrap and spread the pastry cream over the plastic to cool it as quickly as possible. Cover with plastic wrap and refrigerate it until cold. Place the cooled pastry cream into a pastry bag and fill the buns with cream
A traditional Northern European favorite, full of savory caraway seeds. Bake at 400 degrees for 35 minutes. Makes 2 loaves. 2 1/2 c. very warm water 1/4 c. light molasses 4 tsp. salt 2 tbsp. shortening 2 1/2 c. rye flour 1 tbsp. caraway seeds (crushed) 5 1/2-6 c. sifted all-purpose flour Cornmeal for bottom of pan
Sprinkle yeast in very warm water; stir in 1 teaspoon molasses (very warm water should be comfortably warm when dropped on wrist). Stir until yeast dissolves. Let stand undisturbed to proof until bubbly and double in volume, about 10 minutes.
Combine remaining water and molasses with salt and shortening in large bowl. Stir in yeast mixture, rye flour and caraway seeds. Add enough all-purpose flour to make a soft dough. Turn out on lightly floured surface. Knead until smooth and elastic about 10 minutes, using enough of the flour to keep dough from sticking.
Place in buttered large bowl. Turn dough to bring buttered side up. Cover with towel. Let rise in a warm place, away from drafts, 1 hour or until double in bulk.
Butter a large cookie sheet. Sprinkle with corn meal.
Punch dough down; turn on lightly floured surface. Knead a few times invert bowl over dough. Let rest 10 minutes. Divide dough in half and knead each half a few times. Shape into 2 loaves. Place at least 4 inches apart on prepared cookie sheet.
Let rise again in warm place 45 minutes or until double in bulk. Brush tops with water. Bake in hot oven at 400 degrees for 35 minutes or until browned loaves sound hollow when tapped. Remove from cookie sheet on wire rack. Cool.