Silas and Donnora Caswell”
Swedish Rye Bread
1 C. Milk 1 tsp. fennel seed
1 pkg. dry yeast 1 tsp. anise seed
2 T. sugar 1/3 C. butter or margarine
1 C. lukewarm water Grated rind of 1 orange
4 1/2 C. flour 1 tsp. salt
3/4 C. dark corn syrup
3 C. med. rye flour Lukewarm water
Scald milk and cool to lukewarm. Dissolve yeast and sugar in lukewarm water and stir in milk. Beat in 3 cups flour. Cover and let rise until double in bulk, about 1 to 1 1/2 hours. Combine syrup, fennel and anise in saucepan and bring to boiling. Cool to lukewarm. Beat syrup, butte, orange rind and salt into risen batter. Stir in rye flour and 1 cup of the remaining flour. Use the last 1/4 cup flour for kneading. Sprinkle some of the flour on a board and place the dough on it. Knead with floured hands until smooth and elastic. Place in greased bowl, turn
to grease on all sides and let rise until double in bulk, about 1 1/2 to 2 hours. Set oven at 375. Shape dough into 2 loaves Grease 2-9x5 inch bread pans, place dough in pans and cover and let rise until double in bulk, or about 50 minutes. Bake another 45 minutes. Brush with lukewarm water and bake 5 minutes longer.
This is the recipe my Aunt uses each Christmas for supplying us with Limpa bread. It is my Grandmother Phoebe Carolina Swanson Johnson’s recipe.
2 c. water
1/4 c. brown sugar
1/4 c. honey
1 1/2 tsp. caraway seed
1 tsp. anise seed
6 cardamon (crushed)
1 T. lard
1 tsp. salt
Boil all ingredients and cool. Add 2 pkg. yeast to the cooled mixture. Then add 3 c. white flour, 2 c. rye flour and 1 more c. white flour. Knead dough and set aside to let rise. Roll dough out into loaves and place in greased pans. Let rise again. Bake at 350 degrees until tops are lightly browned.
I do not remember who sent me this??
This one is for a bread machine
SWEDISH LIMPA BREAD
Amount Measure Ingredient – Preparation Method
-——- ———— ——————————–
2 1/4 c Bread flour
1/4 c (1 oz.) rye flour
2 tb Brown sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1 tb Orange peel – chopped
1 1/2 ts Caraway seeds
1/2 ts Fennel seed 7/8 c (7-1/2 fl. oz.) water
1 t Dry yeast
Combine ingredients in order according to your own bread machine instructions. Makes (1) 1 pound loaf
I Recipe for Fastlagssemla from “Det Bästa Brödet”, a gift book from Ingrid Andersson , genealogist from Ulvenäs, Töcksmark, and third cousin ! :-)
Have all ingredients at room temp.( about 75F)
3 oz. granulated sugar
2 oz butter or margarine
about 1 3/4 C wheat flour
1 oz yeast
almond paste: 3 oz sweet almonds, skinless, grounded 2 TB cream
Warm milk until lukewarm, add sugar, stir in yeast and add the rest of the ingredients.
(Work the dough on a lightly floured board).
Knead the dough til smooth and elastic and let it rise. Knead again and divide into 8-10 and shape into into smooth rolls. Place on baking pan. Let these rise again well, and bake in a preheated 425 F oven for about 15 mins.
(Suggestions: work the dough and let rise in a greased bowl, till double in bulk, covered with damp cloth, and use lightly greased pan or muffin tins, for baking.
Punch down dough softly after first rise. Let rise in warm place, like over a pan of hot water. Bake til golden brown.Done!)
Here to follow Ann’s instructions!
Slice the tops when cooled and fill with almond paste.
Sift icing sugar over them.
To prepare the almomd paste, have the almonds already skinless (drop them for 1-2 minutes in boiling water, set aside, cool ) grind them, and pound with a pestle/mortar, together with the 4 Tb sugar and the cream, until smooth.
Hoping that they come out nicely,
Karen McClain, from Grandma Jenny Ahlberg Ahlin
4 cups boiling water
3 cups oatmeal - I use quick oatmeal
½ c. lukewarm water
1 teaspoon sugar
2 pkgs. Yeast
2 cups all-purpose flour
Pour the boiling water over the oatmeal and cover. Let cook until lukewarm. Mix the water, sugar and yeast together in small bowl and let stand until bubbly.
When the oatmeal is lukewarm, add the bubbly yeast and the flour. – Mix well.
Add: 4 teaspoons salt ½ cup brown sugar 1 cup cooking oil 2 tablespoons molasses
Add: 6 MORE cups of flour & knead well. If not stiff (dry) enough, Add an add’l cup of flour. Knead until smooth and elastic. Shape in a ball and place in a lightly greased bowl, turning once to grease surface. Cover, let rise in warm place, until doubled.
Cut in 4 portions, shape each in a smooth ball. Place each on a flat, greased cookie sheet, flatten out with hands or rolling pin.
Let rise until “kaka” (about 1 inch high) size covered with a paper towel. Prick with fork in several places
and bake each for 20 minutes at 400 degrees. (Switch shelves half-way) Store on kitchen towel, under and over the loaf. May be stacked on each other and can be frozen too.
Our favorite way to eat it?- sliced into long thin strips, buttered and dipped in coffee.
I am a home economist and have created a recipe for the Lucia Cats which works well in the bread machine.
1 1/4 cups of scalded milk
3 1/2 cups of flour
1/3 cup sugar
1 tsp. salt
1 egg, beaten
1/4 cup melted butter
1 teaspoon saffron
1/2 cup gold raisins, if desired
2 tsp. yeast
Heat milk and saffron together to scald milk. Pour through a strainer to remove saffron threads and cool to lukewarm.
((ANOTHER WAY TO DO THIS))
Before the saffron is mixed into the milk, crush the saffron threads into a powder. This is easiest done in a mortel, using a tsp of sugar to enhance the grinding process.
This way, none of the very expensive and tasty saffron gets wasted and you’ll get much better tasting Lucia Cats this way.
Add the rest of the ingredients
in order. Set machine to dough stage. When mixture has reached the end of the cycle, remove and knead. ( If the dough is too soft, knead in a little more flour.) Let rest 10 minutes and shape in traditional Lucia cat form.
Decorate with additional raisins. Let rise until nearly double in size.
Brush with a mixture of the following: Beat together one egg, 4 tablespoons of sugar and 2 tablespoons of milk. Sprinkle with pearl sugar or crushed
sugar cubes. Place on a lightly greased baking sheet. Bake at 375 degrees for 20 minutes. This makes about 15 fairly large buns.
* To use oven rise for rolls: Set oven at 200 degrees and turn off. Put rolls in oven to rise. When nearly doubled in bulk, turn oven to 375 degrees and bake for 20 minutes or until golden brown.
For shaping: Roll the dough into a strand about 6 inches long. Cut the strand toward the center. Leave a place uncut in the center. Turn each end
away from the center and roll up toward the middle. Put a raisin in the center of each roll.
Sandy in Montana