2 tbsp Active Dry Yeast
1/2 cup Lukewarm Water (105 to 110 degrees)
1/2 cup Milk, scalded
1/4 cup Sugar
1/2 tsp Salt
1/4 cup Vegetable Oil
1 Egg
3 1/2 To 4 c Flour
1 tsp Ground Cardamom
1/2 cup Raisins, dark or golden
Directions
Combine the yeast and the lukewarm water. Let stand until dissolved.
Pour the hot milk over the sugar to dissolve it. Pour the hot milk
over the sugar to dissolve it. Add the salt and vegetable oil. Cool.
Stir in the yeast mixture, egg, 3 cups of the flour and the cardamom
into the sugar mixture. Add the raisins and extra flour. Beat until
smooth. Turn the dough onto a lightly-floured surface. Knead until
smooth and elastic.
Transfer to a lightly-oiled bowl, cover with a damp towel and let
rise in a warm place until doubled, about 1 hour.
Punch down the dough and transfer to a lightly-floured surface.
Divide into thirds. Roll each part into a 10-inch-long strand. Braid
loosely. Place on a lightly-oiled baking sheet. Cover and let rise in
a warm place until doubled, about 1 hour.
Bake in a 350-degree oven for 30 to 35 minutes.
Serves 12
One Serving = Calories: 121 Carbohydrates: 17 Protein: 2 Fat: 5
Sodium: 94 Potassium: 89 Cholesterol: 23
Exchange Value: 1 Bread Exchange + 1 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
Servings: 12 servings
Swedish Cardamom Braid Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetarian; Breads/Bm
The History of Recipes
Recipes as an idea can be traced far back into ancient history, at least as far as ancient Egypt, and quite possibly further than that. Interesting though that is, these, ancient records were just primitive hieroglyphic or cunieform recipes for food preparation.
During the time of the Romans a roman called Apicius compiled some scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, entrees and dessert, something we still use today. He also tells us how the cooks of Roman times used many aromatic flavours, including a few that will be familiar to modern chefs like basil, rue and dill. Over the next few hundred years, the rich and powerful families of the West competed with each other to serve up the most exotic meals, and consequentially the best chefs and their collection of recipes were at a premium. However, it was during the 1800s that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. When we get to the 20th century, cookery books were in high demand, mostly as a result of better eduction, people having increased free time and having more disposable income. |
We hope you enjoy this Swedish Cardamom Braid recipe.
