One of my specialties is baking Finnish Pulla bread.
I bake Pulla when there is a special occasion, and it usually is a big hit.
The following is a copy from my Finnish cook book:
PULLA YEAST COFFEE BREAD
Do not expect pulla to be light and fluffy; it is a moist rich coffee bread. It is served without butter and is a delight when it is hot.
A straight braid is the standard form for pulla, but the braided pulla dough is often shaped into a wreath for special occasion
Note: Observe carefully the
order of combining the ingredients. The melted butter is added after about
half of the flour.
1 package active dry yeast
1/2 cup warm water
2 cups warm milk
1 cup (or less) sugar
1 tsp salt
7—8 whole cardamom pods, seeded
and crushed (about 1 teaspoon)
4 eggs, beaten
8—9 cups sifted white
flour
1/2 cup melted butter
Dissolve the yeast in the
warm water. Stir in the milk, sugar, salt, cardamom, eggs, and enough flour to
make a batter (about 2 cups). Beat until the dough is smooth and
elastic. Add about 3 cups of the flour and beat well;
the dough should be quite smooth and glossy in appearance. Add the melted
butter and stir in well. Beat again until the dough looks glossy. Stir in the
remaining flour until a stiff dough forms.
Turn out onto a lightly
floured board and cover with an inverted mixing bowl. Let the dough rest 15
minutes. Knead until smooth and satiny. Place in a lightly greased mixing bowl,
turn the dough to grease the top, cover lightly, and let rise in a warm place
(about 85°) until doubled in bulk (about 1 hour). Punch down and let rise again
until almost doubled (about 30 minutes).
Turn out again onto a
slightly floured board, divide into 3 parts, then divide each of these parts
into 3. Shape each into a strip about 16 inches long by rolling the dough
between the palms and the board. Braid the 3 strips together into a straight
loaf, pinch the ends together, and tuck under. Repeat for the second and third
loaves. Lift the braids onto lightly greased baking sheets. Let rise for about
20 minutes (the braids should be puffy but not doubled in size).
Bake in a hot oven (400°)
25 to 30 minutes. Do not overbake or the loaves will be too dry. Remove from
the oven when a light golden-brown. Makes 3 braids. Slice to serve.
