Recipe: Auntie Maureen's Finn Coffee Bread
Description: A recipe from my husband's aunt and it's one of the best coffee breads I ever had. A fail-proof recipe for the beginner, it makes several coffee braids but also freezes nicely for later use when company shows up for coffee. Make sure your cardamon is fresh for best flavour. I usually use a large stand mixer and a dough hook for most of the kneading but there is something soothing about hand kneading dough too.
Ingredients: [{"text": "4 tablespoons yeast"}, {"text": "1/2 cup water, lukewarm"}, {"text": "1 teaspoon sugar"}, {"text": "1/2 cup butter, melted"}, {"text": "1 cup sugar"}, {"text": "3 eggs"}, {"text": "1 tablespoon cardamom seed, crushed"}, {"text": "1 3/4 cups milk, evaporated"}, {"text": "2 1/2 cups water, warm"}, {"text": "9 cups flour, divided"}]
Instructions: Set the yeast in 1/2 cup lukewarm water with 1 teaspoons sugar in a small bowl, cover with saran wrap to rise, about 15 minutes.
In a large bowl, put butter, 1 sugar, eggs, and cardamon, mix together.
Add yeast mixture, evaporated milk (this is not the sweetened condensed milk but rather evaporated milk, like Carnation), add the 2 1/2 cups of warm water (use the empty can from the evaporated milk to measure. Stir well, and then stir in 3 cups of the flour, stirring until a batter if formed.
Cover with wax paper and a towel. Put in a warm place and let rise until bubbly, about 1 - 1 1.2 hours.
Stir in more flour, a bit at a time, and keep adding until a soft dough is formed. Usually will take about 6 cups more.
Cover again and put in warm place for second rising. When doubled put on floured board and knead 5 to 10 minutes.
Divide and braid into 3 or 4 coffee braids, depending on the size you would like. Raise until double. Then brush lightly with beaten egg and sprinkle with sugar.
Bake at 375&deg;F for 20 - 25 minutes.
