Norwegian Coffeebread (Hvetekake)

By norsegal8

Ingredients

• 2 packages active dry yeast
• 1/2 cup warm water (105 to 115 degrees)
• 1 1/2 cups milk, scalded and cooled to lukewarm, or 1 (12-ounce) can undiluted evaporated milk
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon fresh ground cardamom
• 3 tablespoons softened or melted butter
• 4 to 4 1/2 cups all-purpose flour
• melted butter to brush on loaves

Details

Servings 2

Preparation

Step 1

In a large bowl, dissolve the yeast in the warm water. Let stand 5 minutes. Stir in the milk, sugar, salt, cardamom and butter.

Stir in 3 cups of the flour and beat the batter until glossy. Stir in 1 cup more flour. Let stand for 15 minutes, covered.

Sprinkle a surface with some of the remaining flour. Turn the dough out onto the surface. Clean the bowl, lightly oil it and set aside. Knead the dough until smooth and glossy, about 10 minutes. Place in the oiled bowl, turn over to oil the dough entirely, cover, and let rise in a warm place until doubled in bulk, about 1 hour.

Lightly oil a work surface. Turn the dough out onto it and divide into 2 equal parts. Shape into 2 smooth round loaves. Dust the baking sheets with flour (do NOT grease them), or cover with parchment paper. Place the loaves on baking sheets with the smooth sides up. let rise in a warm place until almost doubled in bulk.

Preheat the oven to 375 degrees. Brush the loaves with melted butter. Bake for 30 to 35 minutes until golden and the loaves sound hollow when tapped. Brush again with butter and cool on racks.