Finn Bread in Honor of Bertha Maki & Aili Nevala

Total Time
1hr 50mins
Prep 15 mins
Cook 1 hr 35 mins

At every celebration there was always a round loaf or two of this bread. My Finnish "Aunt Bertha" and then Aili always provided this sustaining wonder. It is very filling and makes wonderful toast!

Ingredients Nutrition

Directions

  1. Make yeast mixture in a large glass bowl.
  2. The sugar will "proof" the yeast. It will bubble. Stir a few times to make sure it is all dissolved.
  3. In a very large bowl, mix the batter mixture and add the yeast mixture to it.
  4. Stir and mix well.
  5. To make the dough add flour 1 cup at a time and mix inches The dough should be stiff and not stick to your hands. Note: This may take more flour than is stated. Depends on where you live and your altitude. Make sure the dough is stiff.
  6. Rub 1 tbsp margarine inside a large bowl; place dough in bowl, cover with a moist warm cloth and let rise until double. It takes about 1 hour. Do not put in a draft or cold kitchen.
  7. Punch down and let rest for about 10 minutes.
  8. Spray Pam into round cake pans. This makes 6 round loafs. Cut the dough into 6 equal portions. Form round loafs with your hands.
  9. Place in the cake pans. Prick with a fork across the top of the dough about 4 times.
  10. Let set 15 to 20 minutes.
  11. Preheat oven to 375°F.
  12. Bake about 35 minutes. Until the round loaves are light brown and tops are firm.
  13. Option: You may brush the tops of the loaves with an egg wash which is one beaten egg and 1 tsp water after the bread has cooked for about 25 minutes.
  14. When cool, this bread can be double wrapped and frozen.