If you have read previous blogs In the Nord Kitchen, you know that the kitchen caters to those with tastes that lean a bit towards Scandinavia. But, you would also know that the kitchen resides in a sports oriented house. (Yes, there is also a strong focus on the Arts, but I'll leave that for another blog.)
So, as the kitchen prepares for Super Bowl XLII we also watch Swedish Cardamom bread rise. I find kneading bread very relaxing and the smell of bread baking fills the kitchen with soothing warmth. As I wait for the loaves to rise I will be scanning my recipe file for items from previous Super Bowls. A real favorite was the Ground Turkey and Sausage Chili prepared for Super Bowl XXXVIII, Patriots vs Panthers in 2004.
I have prepared this recipe for many a football game and it has been enthusiastically devoured. This year though, with a teenager who has sworn off meat and fish, I have been experimenting with vegetarian chili. The 2004 Boston Globe article had a version which wasn't quite hardy enough.
As the bread rises, I will be searching for a more Super Bowl worthy recipe.
Kirsten's Cardamom Coffee Braid
2 packages yeast
1/4 cup warm water
1 tablespoon sugar
2 cups warm milk
1 cup sugar
3 cups flour
1 teaspoon ground cardamom
2 teaspoons salt
2 eggs, well beaten
1/2 cup margarine, melted
3 cups whole wheat bread flour (plus extra for kneading)
Melted butter, cinnamon and sugar
Dissolve yeast, water and 1 tablespoon sugar. Add milk, 1 cup sugar, 3 cups flour and cardamom. Cover and let stand until bubbly; then add salt, eggs, margarine and 3 cups whole wheat bread flour. Knead, cover and let rise until double. Roll out and spread with melted butter, cinnamon and sugar. Divide into fourths. Cut each of these rectangles into 3 strips. Roll and pinch each of the 3 strips together and braid. You should get 4 large bread braids the length of the cookie sheet. Cover and let rise in a warm place. Sprinkle with sugar. Bake at 325 degrees, about 30 minutes. Loaves will rise more while baking.
Makes 4 large braids
Adapted from Var Sa God
6 comments:
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Might be too late for this year's Super Bowl, but here's a vegetarian chili that your daughter might enjoy:
http://www.theperfectpantry.com/2006/09/black_beans_can.html
Go Pats!
The braided loaf looks wonderful. I love to make bread, but I have always had trouble finding the ideal place to let the dough rise.
ahh, anonymous...all the wishing in the world can't replace simply playing well.....
Lydia, thanks for the recipe. The orzo is the secret...sounds wonderful. I will be making it this weekend... apres ski!
t.w., at times, I have used a warm, turned off oven as a place to let bread rise.
Oh, I'm going to make this bread this weekend. I think I'll make two loaves and freeze the other two for later.
The April 2008 issue of Vegetarian Times magazine has a recipe for Chili con Tempeh, which sounds just fantastic. I'll likely make it this week sometime. I checked the site and am unable to locate it there (probably because it's in the current issue).
<-- still awaiting your return.
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