Prep 3 hrs
Cook 35 mins
I got this recipe from my English teacher who wanted us to do a project on medieval times. I expected this medieval bread to turn out tasteless and gray but it was surprisingly good! My brother enjoyed it the most and hes not one for complimenting me on my cooking ;). It is a sweet bread that is good at breakfast or with coffee and tea. It tastes the best with Spiced Butter.
- 1⁄4 cup warm water
- 2 (1/2 ounce) packages dry yeast
- 3⁄4 cup sugar
- 3 room temp. eggs
- 1⁄2 cup room temp. butter
- 13 ounces evaporated milk
- 2 teaspoons salt
- 1 teaspoon cardamom
- 8 cups approximate flour
- 1 egg
- 1 tablespoon milk or 1 tablespoon water
- Combine water, yeast, and 1 Tbs. of sugar in a bowl. Stir to dissolve yeast.
- Add the rest of the sugar, eggs, butter, evaporated milk, and cardamom. Mix well.
- Stir in 3 cups of the flour and beat well.
- Add remaining flour and mix until a soft dough is formed.
- Cover and let rest for about 30 minute.
- Turn out onto a lightly floured surface. Knead until smooth and elastic.
- Put dough into a greased bowl and turn over to coat both sides.
- Cover and let rise until doubled in bulk (about 1 hour).
- Put raised dough onto a lightly oiled surface, and divide into 2 pieces.
- Shape each into a loaf (I just leave it in a ball) and place on a greased baking sheet.
- Beat egg and milk (or water) for egg wash. Brush entire surface of dough with the egg wash.
- Again let rise until doubled, and then brush with the egg wash once more.
- Bake bread at 375°F for 35 minutes, or until loaf sounds hollow when tapped with a finger.
I loved it, I added an extra 1/2 teaspoon of cardamom. My Granpa is from Sweden and he said his Mother made a bread similar
My family really liked this bread.