Guess what? Jason’s out of town again this week (he has never traveled for this job before and now two times in two weeks). Things are going fine for me, but again I’m taking time out of the kitchen – we’ve got a couple of freezer meals from Costco and Jason even picked me up some cereal so I’m not cooking breakfast either! It’s almost like I’m on vacation too! I am feeling a little lazy and am feeling grateful to good friends for help with today’s post.
We went to a birthday celebration for a 2 year old friend this past weekend and tried some Pulla Bread – it’s something that I had never tasted before – but I fell in love! I asked if I could share the recipe here and since I didn’t have my camera with me I asked another friend at the party to take some pictures for me. So this post is brought to you by Lydia’s amazing baking skills and Ashley’s mad photog skills, if you’re on Whidbey Island (or close by) and need some pictures taken check her out!
Lydia’s son was turning 2 and she invited a couple of families over to celebrate. She served a light dinner – bread, cheese, potato soup, fruit, chips & dip and the Pulla Bread was served with honey butter. She also made some divine chocolate cake balls to finish the meal.
I thought the bread was gorgeous. It has a strong cardamom flavor – a little sweet and a little spicy. I think it would be a lovely base for french toast if you don’t end up eating it all within the first couple of days.
- 2 1/2 envelopes of yeast
- 1/2 cup warm water
- 3 eggs
- 1 cup sugar
- 1 1/2 t salt
- 2 T cardamom, crushed
- 2/3 cup melted butter
- 2 cups warm milk
- 9 – 10 cups unbleached flour
- 1 cup raisins
- 1 egg
- coarse sugar
- Mix yeast in 1/2 cup warm water and let sit 5 minutes. In large bowl beat eggs and sugar until light. Add yeast, salt, cardamom, butter and milk. Mix in 4 cups of flour and beat about 5 minutes. Add more flour, blending until it is too hard to mix. At this point you can knead by hand, adding more flour as necessary until dough is smooth and satiny. Place dough in large, greased bowl. Cover and let rise until double, about an hour.
- Add raisins to dough, and shape into 4 or 5 braided lengths or one large braid shaped into a round ring on a large cookie sheet. Cover and let rise until doubled.
- Brush top with beaten egg. Sprinkle with sugar. Bake @ 375 for 20 minutes, decrease temperature to 325 and continue baking until brown, about 10 more minutes.