Swedish Braided Bread

Posted by on July 25, 2006 in Breads | 0 comments

Swedish Braided Bread

I believe this was originally my grandma Stout’s recipe. I got it from my mom, and used to make it once in awhile when I was a teenager.


  • 1 pkg yeast
  • 3/4 cup lukewarm water
  • 1 tsp sugar
  • 3/4 cup scalded milk
  • 1/4 cup shortening
  • 1/4 cup sugar
  • 1 tsp salt
  • 4 cups sifted all purpose flour
  • 2 eggs

Melt shortening in the milk, add sugar and salt and dissolve. Cool to lukewarm. Add yeast and 1 tsp sugar to water; let rise 10 minutes. Beat eggs. Mix everything together to make a soft dough. Let rise about 2 hours. Punch down and knead 5 minutes. Divide into 3 long rolls and braid. Place on greased cookie sheet and let rise until double in bulk. Bake at 425 F for 20 to 25 minutes. The bread is great on its own, but to make it a true sweet bread you can glaze it with the following:

1 cup icing sugar
1/4 tsp vanilla
A little hot water, enough to make it just runny enough to pour over when bread is lukewarm.

Decorate with green and red glace cherries.

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.