Swedish Coffee Bread

• 1 oz. cake yeast
• 1 Tbsp. sugar
• 1 c. water (lukewarm)
• 1 c. milk, scalded
• 8 Tbsp. shortening (Crisco butter/margarine)
• 1/2 c. sugar
• 1 tsp. salt
• 7 c. sifted flour
• 3 eggs, beaten
• 10 whole cardamom seeds (remove and discard outer shell; may substitute with 1/2 teaspoon seed, crushed. Ground cardamon does not have the same flavor as freshly crushed seed)

1. Dissolve yeast and sugar in water and let sit until bubbly. Combine scalded milk, shortening, sugar and salt.
2. Cool to lukewarm.
3. Add 2 cups flour and cardamon to the cooled milk to make batter.
4. Add yeast and beaten eggs and beat well.
5. Add remaining flour, enough to make a soft dough.
6. Knead lightly and place in a greased bowl.
7. Cover and set in a warm place and let rise until doubled in size (about 2 hours).
8. When light, punch down and shape.
9. Let rise another 1 1/2 hours.
10. Bake at 350u0b0 for 20 to 25 minutes (until it sounds hollow when tapped with a wooden spoon).
11. Use 1/2 cup powdered sugar and 1 tablespoon water to make glaze.
12. Spread on top of warm bread.

cake yeast, sugar, water, milk, shortening, sugar, salt, flour, eggs, cardamom seeds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245681 (may not work)