Paasiaisleipa (finnish easter bread)

1 loaf

Ingredients

Quantity Ingredient

Directions

SERVINGS

SOURCE: GOURMET MAGAZINE, AP

Finnish housewives turn out wholesome breads as agilely as they weave vibrant rya rugs. Their holiday loaf is traditionally baked in a milk pail: It symbolizes the abundance of dairy foods and the birth of spring calves. Chewy with filberts and raisins, the bread appears like an overgrown mushroom when turned out of its pan.

First-of-the-season strawberries, sweet butter, and cheeses such as Camembert, Brie, and Gruyere are ideal accompaniments. In a small bowl proof 2 envelopes active dry yeast in ½ cup lukewarm water with 1 teaspoon sugar for 10 minutes. In a large bowl combine 1½ sticks or ¾ cup butter, softened and cut into bits, ¾ cup sugar, 2 teaspoons each of grated lemon and orange rind, and 1 teaspoon each of salt and ground cardamom. Stir 2 cups scalded milk into the butter mixture and let the mixture cool until it is lukewarm. Stir in the yeast mixture and 4 egg yolks, lightly beaten. Gradually beat in 4 cups flour, or enough to make a soft dough, and beat the dough for 5 minutes. Turn the dough out onto a lightly floured surface and knead in about 3 cups flour for 10 minutes, or until the dough is smooth and satiny. Form the dough into a ball, put it into a buttered bowl, turning it to coat it with the butter, and let it rise in a warm place, covered, for 1 ½ hours, or until it is double in bulk. Punch down the dough, press in ¾ cup each of raisins and chopped filberts or almonds, and lightly knead the dough to just incorporate them.

Form the dough into a ball and put it into a buttered round 4-quart baking dish. Butter the top lightly and let the dough rise in a warm place, covered, for 45 minutes, or until it is double in bulk. Bake the bread in a preheated moderately slow oven (325-F.) for 1 hour, or until it is browned and sounds hollow when it is tapped. Let the bread cool in the dish on a rack and turn it out. In a small bowl combine ½ cup confectioners' sugar, sifted, 1 ½ teaspoons milk, and 1 or 2 drops of almond extract, or to taste, and spread the glaze over the bread, letting it drizzle down the sides. Cut the bread into quarters and then into crosswise slices.

Submitted By SALLIE KREBS On 12-26-94

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