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Sally M’s Swedish Coffee Bread: A Taste of Warmth and Tradition

My grandmother, bless her heart, wasn’t much of a baker. Cakes came from boxes, and cookies were store-bought. But there was one thing she made, and it was legendary: a braided coffee bread recipe passed down from her Swedish mother. The aroma alone – a comforting blend of cardamom, yeast, and sweet butter – was enough to transport me back to her cozy kitchen, where stories were shared and laughter filled the air. This recipe, Sally M’s Swedish Coffee Bread, captures that same warmth and comforting simplicity, a perfect companion to a steaming cup of coffee and good company.

Recipe Overview

Prep Time: 4 hours
Cook Time: 30 minutes
Total Time: 4 hours 30 minutes
Yield: 2 loaves
Servings: 8
Dietary Type: Not specified

Ingredients

1 cup milk
6 tablespoons butter or 6 tablespoons margarine
2 eggs
1/2 cup sugar
1 1/2 teaspoons salt
2 (1/4 ounce) packages active dry yeast
1 teaspoon crushed cardamom or 6 whole cardamom seeds, crushed
4 1/2 – 5 cups flour
Melted butter, for brushing
Cinnamon and sugar mixture, for sprinkling

Equipment Needed

Saucepan
Mixing bowl
Electric mixer
Floured board
Greased bowl
Two greased bread pans
Oven

Instructions

In a saucepan, combine the milk and butter (or margarine). Heat over low heat until lukewarm (105-115°F), stirring occasionally to melt the butter. Be careful not to overheat the mixture, as this can kill the yeast.
Pour the lukewarm milk and butter mixture into a mixing bowl.
Add the eggs, sugar, salt, yeast, and cardamom (either crushed or the crushed seeds) to the bowl.
Add 1 cup of flour to the bowl.
Using an electric mixer, beat the ingredients together for 2 minutes. This initial mixing helps to develop the gluten in the flour.
Gradually add the remaining flour, stirring by hand until the dough no longer sticks to the sides of the bowl. You may not need to use all 5 cups; add just enough until the dough forms a cohesive ball.
Place the dough on a floured board.
Knead the dough for 8-10 minutes until it is smooth and elastic. Kneading develops the gluten further, resulting in a light and airy bread.
Transfer the dough to a greased bowl, turning to coat.
Allow the dough to rise in a warm place until doubled in size, approximately 1 1/2 to 2 hours. The exact rising time will depend on the temperature of your kitchen.
Once the dough has doubled, punch it down to release the air.
Divide the dough in half, then divide each half into 3 pieces. You should now have 6 pieces of dough in total.
Roll each piece of dough into a rope, approximately 12-14 inches long.
Create two braided loaves, each with three ropes of dough. Pinch the ends together to seal them.
Place each braided loaf into a greased bread pan.
Brush the tops of the loaves with melted butter.
Sprinkle the tops of the loaves with a mixture of cinnamon and sugar. Be generous!
Preheat your oven to 350°F (175°C).
Allow the loaves to rise again until doubled in size, approximately 30-45 minutes.
Bake in the preheated oven for approximately 30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
Remove the loaves from the oven and let them cool in the bread pans for a few minutes before transferring them to a cooling rack to cool completely.

Expert Tips & Tricks

Cardamom is key: Don’t skip the cardamom! It’s the signature flavor of Swedish coffee bread. If you can find it, freshly ground cardamom will have the most intense flavor.
Lukewarm is crucial: Make sure the milk and butter mixture is lukewarm, not hot, before adding the yeast. Hot liquid will kill the yeast and prevent the dough from rising.
Proof your yeast: If you’re unsure if your yeast is still active, proof it before adding it to the other ingredients. Combine the yeast with a little warm water and sugar. If it foams up after 5-10 minutes, it’s good to go.
Gentle with the dough: Handle the dough gently throughout the process to ensure a light and airy texture. Avoid over-kneading, which can result in a tough bread.
Egg Wash: For an extra shiny crust, brush the loaves with an egg wash (1 egg beaten with 1 tablespoon of water) before baking.
Even Baking: To ensure even baking, rotate the bread pans halfway through the baking time.
Prevent Over-Browning: If the tops of the loaves start to brown too quickly, tent them loosely with aluminum foil.

Serving & Storage Suggestions

Sally M’s Swedish Coffee Bread is best served warm, ideally sliced and enjoyed with a cup of coffee or tea. It’s also delicious toasted with butter or jam.

Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap the loaves tightly in plastic wrap and freeze for up to 2 months. Thaw completely at room temperature before serving. You can also reheat slices of bread in the toaster or oven for a few minutes to refresh them.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	425 kcal	N/A
Total Fat	12g	18%
Saturated Fat	7g	33%
Cholesterol	80mg	26%
Sodium	532mg	22%
Total Carbohydrate	69g	22%
Dietary Fiber	2g	9%
Sugars	13g	N/A
Protein	11g	21%

Variations & Substitutions

Raisin Swirl: Add raisins or other dried fruit to the dough before braiding for a touch of sweetness and texture.
Citrus Zest: Add the zest of an orange or lemon to the dough for a bright, citrusy flavor.
Nut Filling: Spread the dough with a mixture of chopped nuts, butter, and sugar before rolling it up and braiding it.
Gluten-Free: Substitute a gluten-free flour blend for the all-purpose flour. You may need to add a binder, such as xanthan gum, to help the dough hold its shape.
Dairy-Free: Use a plant-based milk and margarine alternative for a dairy-free version.
Poppy Seed Topping: Instead of the cinnamon-sugar mixture, top the loaf with poppy seeds before baking.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough the day before and let it rise slowly in the refrigerator overnight. This will develop a deeper flavor. Just be sure to bring it to room temperature before shaping and baking.

Q: My bread is browning too quickly. What should I do?
A: Tent the loaf with aluminum foil to protect it from the heat. This will prevent it from burning while still allowing it to bake through.

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can substitute instant yeast. You don’t need to proof instant yeast; just add it directly to the dry ingredients.

Q: How do I know when the bread is done?
A: The bread is done when it’s golden brown and sounds hollow when you tap it on the bottom. You can also use a thermometer to check the internal temperature; it should be around 200-210°F (93-99°C).

Q: My bread is dense and heavy. What did I do wrong?
A: This could be due to several factors, such as using expired yeast, not kneading the dough enough, or not allowing the dough to rise properly. Make sure to use fresh yeast, knead the dough for the recommended time, and let it rise in a warm place.

Final Thoughts

Sally M’s Swedish Coffee Bread is more than just a recipe; it’s a connection to family, tradition, and the simple joys of baking. Don’t be intimidated by the multiple steps; this bread is surprisingly easy to make. So, gather your ingredients, preheat your oven, and fill your home with the irresistible aroma of cardamom and freshly baked bread. Share it with loved ones, and let the warmth of this Swedish classic bring you closer together. I encourage you to try it out and experience the magic for yourself. Let me know what you think! Perhaps pair it with a strong cup of dark roast coffee or a cozy glass of mulled wine on a chilly evening. Enjoy!

Sally M’s Swedish Coffee Bread Recipe