Swedish Tea Ring

Since my wonderful bread book has numerous holiday breads, I figure I must try at least one each Christmas season. This Swedish Tea Ring will be brunch for my family Christmas Eve. The sample pieces Dave and I tried (the ends without any filling) were delicious, so I can only imagine the flavors with the nuts, raisins and sugary buttery goodness.

Swedish Tea Ring
3 eggs plus undiluted evaporated milk equal to 1 1/3 cups
2 tsp. yeast
1 1/2 tsp. salt
1/4 cup sugar
6 Tbsp. butter
3/4 cup wheat flour
3 1/4 cups bread flour

Filling:
1/4 cup butter, softened
3/4 cup sugar
1 tsp. cinnamon
3/4 cup golden raisins
3/4 cup chopped walnuts or pecans

Warm eggs under hot tap water, and crack into a measuring cup. Heat milk until warm, between 105ºF and 115ºF. Pour milk and eggs into warmed mixing bowl, and add yeast. Let stand 5 minutes.

Stir in salt, sugar, butter, wheat flour and half the bread flour. Beat well. Cover and let rest 15 minutes. Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.

Punch dough down and roll into a 12 x 24 rectangle. Spread with softened butter and then sprinkle evenly with cinnamon and sugar mixture, raisins and nuts. Roll up jelly roll style, starting on the long edge. Pinch the ends to seal, and place on a lightly greased baking sheet. Form into a circle, pinching the ends to seal again. With sharp kitchen shears, cut almost all the way through the roll from the outside toward the center every 1/2 inch. Pull dough slices outward, layering them with the cut side up. Cover and let rise until puffy, about 45 to 60 minutes. Preheat oven to 375ºF. Bake 16 to 20 minutes until golden. Remove from pan, and cool on wire rack. Serve plain or topped with cream cheese frosting.

Oatmeal Maple Nut Bread

This bread turned out well. It is not overly sweet but has good flavors.
Oatmeal Maple Nut Bread
1 1/3 cups water
6 Tbsp. maple syrup
2 tsp. yeast
2 tsp. salt
1/2 cup toasted oats
1/2 cup whole wheat flour
3 cups bread flour
1/2 cup walnuts, toasted

Heat water until warm, between 105ºF and 115ºF. Add maple syrup and yeast. Let stand 5 minutes.

Stir in salt, oats, wheat flour and half the bread flour. Beat well. Cover and let rest 15 minutes. Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Knead in walnuts. Cover and let rise one hour.

Punch dough down and divide into 2 to 3 balls. Shape into round loaves and place on lightly greased baking sheets. Cover and let rise until doubled, about 1 hour. Glaze with egg and water mixture and sprinkle with additional oats. Preheat oven to 375ºF. Bake 35 to 40 minutes until a wooden skewer inserted into the center comes out clean. Cool on wire rack.

Old-Fashioned Oat and Rye Bread

This bread turned out, "mmm, mmm, good" according to David. Good flavor. Good present, too.

Old-Fashioned Oat and Rye Bread
1 1/2 cups boiling water
3/4 cup rolled oats
2 tsp. yeast
1/4 cup butter
6 Tbsp. packed brown sugar
1 1/2 tsp. salt
1 cup rye flour
2 1/4 cups bread flour
1/2 cup nonfat dry milk

Pour boiling water into mixing bowl with oats and stir. Let cool until between 105ºF and 115ºF. Add yeast. Let stand 5 minutes.

Stir in butter, sugar, salt and rye bread flour. Beat well. Cover and let rest 15 minutes. Slowly add bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Knead in raisins and pecans. Cover and let rise one hour.

Punch dough down and divide into 2 to 3 balls. Shape into round loaves and place on lightly greased baking sheets. Cover and let rise until doubled, about 1 hour. Preheat oven to 375ºF. Bake 35 to 45 minutes until a wooden skewer inserted into the center comes out clean. Cool on wire rack.

Norwegian Wheat Bread

This bread got positive feedback from David. A couple loaves went out as parts of Christmas presents.

Norwegian Wheat Bread
1 cup water
1 egg
2 tsp. active dry yeast
2 Tbsp. packed brown sugar
2 Tbsp. butter, softened
2 tsp. salt
1/3 cup buttermilk powder
1 1/2 cups whole wheat flour
2 1/2 cups bread flour

Combine egg and water, and heat until between 105ºF and 115ºF. Pour water into warmed mixing bowl with and sugar yeast. Let stand 5 minutes.

Stir in butter, salt, buttermilk powder and wheat flour. Beat well. Cover and let rest 15 minutes. Slowly add bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.

Punch dough down and divide into 2 to 3 balls. Shape into round loaves and place on lightly greased baking sheets. Cover and let rise until doubled, about 45 minutes. Preheat oven to 375ºF. Bake 30 to 45 minutes until loaves are golden. Cool on wire rack.