SWEDEN BREAD RECIPES

Name: Swedish Limpa Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2 loaves (12 pieces each).
Cuisine: Europe
Ingredients: 1/2 cup packed light brown sugar; 1/4 cup dark molasses; 1/4 cup butter, cubed; 2 tablespoons grated orange zest; 1-1/2 teaspoons salt; 1 teaspoon aniseed, lightly crushed; 1 cup boiling water; 1 cup cold water; 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 4-1/2 cups all-purpose flour; 3 to 4 cups rye flour; 2 tablespoons cornmeal; 2 tablespoons butter, melted

SWEDISH LIMPA BREAD RECIPE: HOW TO MAKE IT

Swedish Limpa Bread Recipe: How to Make It image

I've entered my bread in several fairs and it has won every time! Orange and anise give it a subtle but wonderful flavor. —Beryl Parrott, Franklin, Manitoba

Provided by Taste of Home

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 2 loaves (12 pieces each).

Number Of Ingredients 14

Ingredients

1/2 cup packed light brown sugar
1/4 cup dark molasses
1/4 cup butter, cubed
2 tablespoons grated orange zest
1-1/2 teaspoons salt
1 teaspoon aniseed, lightly crushed
1 cup boiling water
1 cup cold water
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
4-1/2 cups all-purpose flour
3 to 4 cups rye flour
2 tablespoons cornmeal
2 tablespoons butter, melted

Steps:

In a large bowl, combine brown sugar, molasses, butter, orange zest, salt, aniseed and boiling water; stir until brown sugar is dissolved and butter is melted. Stir in cold water; let stand until mixture cools to 110° to 115°., Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in molasses mixture; mix well. Add, all-purpose flour and 1 cup rye flour. Beat on medium speed 3 minutes. Stir in enough remaining rye flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape dough into 2 oval loaves. Grease 2 baking sheets and sprinkle them lightly with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350°. With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 30-35 minutes or until golden brown. Remove to wire racks; brush with butter.

Nutrition Facts : Calories 186 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 172mg sodium, CarbohydrateContent 35g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 4g protein.

SWEDISH LIMPA BREAD RECIPE: HOW TO MAKE IT

Swedish Limpa Bread Recipe: How to Make It image

I've entered my bread in several fairs and it has won every time! Orange and anise give it a subtle but wonderful flavor. —Beryl Parrott, Franklin, Manitoba

Provided by Taste of Home

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 2 loaves (12 pieces each).

Number Of Ingredients 14

Ingredients

1/2 cup packed light brown sugar
1/4 cup dark molasses
1/4 cup butter, cubed
2 tablespoons grated orange zest
1-1/2 teaspoons salt
1 teaspoon aniseed, lightly crushed
1 cup boiling water
1 cup cold water
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
4-1/2 cups all-purpose flour
3 to 4 cups rye flour
2 tablespoons cornmeal
2 tablespoons butter, melted

Steps:

In a large bowl, combine brown sugar, molasses, butter, orange zest, salt, aniseed and boiling water; stir until brown sugar is dissolved and butter is melted. Stir in cold water; let stand until mixture cools to 110° to 115°., Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in molasses mixture; mix well. Add, all-purpose flour and 1 cup rye flour. Beat on medium speed 3 minutes. Stir in enough remaining rye flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape dough into 2 oval loaves. Grease 2 baking sheets and sprinkle them lightly with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350°. With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 30-35 minutes or until golden brown. Remove to wire racks; brush with butter.

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