Swedish Cinnamon-and-Cardamom BreadEight years in this blog and this is the first bread recipe I’m posting that involves yeast? Wow. I’m ashamed and I’m ready to make all sorts of resolutions. I love bread. I love handling the dough, kneading, breathing that unmistakable yeastiness, seeing it rise, slowly, quietly.

The “Swedish Cinnamon-and-Cardamom Bread,” from the January/February 2015 issue of Saveur, is a sweet loaf, like a dessert, filled with an alluring spread of sugar + butter + cinnamon + cardamom. It’s an easy-to-form dough, easy to knead. And that filling is easy to spread onto the stretched dough, with a rubber spatula.

After you spread on that filling, the dough is easy to roll up. Are you hearing me use the word “easy” a bit too much? The tricky part, for me, was the braiding. Alas, my inelegance prevailed, and I couldn’t make it pretty. The recipe asks to decorate the loaf with “pearl sugar.” Instead, I reached into a bag of glistening Decorative Sparkling Sugar, and was pleased to use that. So, I’m not too coarse after all.

Eat a big slice of this bread for breakfast. The cardamom/sugar/cinnamon is a popular flavor combo.

PREP TIME: it’s bread! allow more than three hours for all the kneading and rising and braiding and baking
cardamom, sugar, cinnamon

Next time, I want to make an indulgent meal that includes “Lamb Chops with Farro, Arugula, and Lemon-Thyme Vinaigrette,” from the January/February 2015 issue of Cooking Light, along with the “Roasted Sweet Potatoes with Pecans,” from VegKitchen with Nava Atlas. Good stuff. Come back to my site next week to witness the whole thing.