Finnish pulla (coffee bread)

Yield: 6 Servings

Measure Ingredient
½ cup Milk
1 \N Egg
2 tablespoons Butter
¼ cup Sugar
⅔ teaspoon Salt
⅔ teaspoon Cardamom
2 cups Bread Flour
1½ teaspoon Rapid Or Quick Yeast
¾ cup Milk
1½ \N Egg; (1 Yolk Is 1/2)
3 tablespoons Butter
⅓ cup Sugar
1 teaspoon Salt
1 teaspoon Cardamom
3 cups Bread Flour
2 teaspoons Rapid Or Quick Yeast
¾ cup Milk
2 \N Eggs
4 tablespoons Butter
½ cup Sugar
1 teaspoon Salt
1¼ teaspoon Cardamom
3½ cup Bread Flour
2 teaspoons Rapid Or Quick Yeast
¼ cup Sugar
1 \N Egg; Beaten

1 LB

1½ LB

2 LB

GLAZE

Add all ingredients into your bread machine per manufacturer. Use Sweet, White, Light crust setting. Do not use your timer, as there are ingredients that will spoil. You can either bake it in a loaf in your machine or use the dough cycle (MAKE 1 ½ lbs. only). Upon completion, remove the dough, divide it into three sections, braid, and let rise for 30 minutes. Bake in a preheated 375 degree oven for 25-30 minutes. Do not overbake, as it will dry out.

Glaze method: Add sugar to beaten egg and mix well. Brush on raised bread.

Sprinkle sugar and poppy seeds or chopped or sliced almonds on the top and bake. If doing this in the machine, be very careful not to spill into the machine itself!

NOTES : Jo adapted this bread from her mother-in-law's recipe which she used to serve each afternoon with coffee. The men in the fields would listen for the whistle of the afternoon train at 3:00, the signal to go home for their coffee and pulla. It is usually made in a straight braid, but may sometimes be shaped into a wreath for special occasions. Jo says that sometimes she adds a tsp. of vanilla and some chopped citrus fruit for a slightly different flavor.

Recipe by: Jo Ulvila (in The Bread Machine Cookbook V) pg. 54 Posted to recipelu-digest by Jill Proehl <jpxtwo@...> on Mar 8, 1998

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