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Swedish Tea Bread

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I first made Swedish tea bread for my 50th birthday. Three of my friends have birthdays in the same month and invited me to their family group birthday celebration (they are all relatives). I shaped the bread into braided rings and decorated it with sliced almonds. It was a hit, and I have made it ever since.

I don’t bother with the almonds and braiding now, but if you like, you can braid it too.

The original recipe for this bread is in the Fannie Farmer Cookbook. I have modified it slightly. The Fannie Farmer Cookbook offers additional variations of the recipe, including a sweeter tea bread with raisins and cinnamon, and instructions for shaping it into a tea ring.

slices of Swedish tea bread

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Why Use Saf Instant Yeast?

I recommend Red Star Saf Instant Yeast over the foil pouches of single-portion yeast you can buy at the grocery store. This bread recipe, and in fact all your bread baking adventures, will come out so much better when you use this yeast and actual bread flour, not white flour.

Saf Instant Yeast comes in a big block. Store the unused portion in the freezer. Place the entire block in a plastic bag, push down the top flap, and put a rubber band around it. Place it in a zip-lock bag. Use the yeast straight from the freezer whenever you want to bake. Keeping it in the freezer doesn’t harm the yeast, and it will stay fresh for many months, even years!

I find my breads just come out better with Saf Instant yeast. You can add it dry to the ingredients or activate it in warm water. I prefer to activate it. My breads have come out so much better when I switch to this yeast and to bread flour instead of all-purpose flour.

Bread Flour versus All-Purpose Flour for Swedish Tea Bread

Bread flour has a slightly higher protein content, approximately 12-14%, compared to all-purpose flour, which is 9-11%. This slightly higher protein content results in chewier, tastier bread. Protein helps build gluten, the structure within the bread. The higher the gluten, the chewier and crunchier the bread.

Swedish Tea Bread

Swedish tea bread ia soft, subtly almond-flavored sweet bread that's perfect for breakfast or afternoon tea.
Print Recipe
Prep Time 2 hours 30 minutes
Cook Time 45 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 Cup Unsweetened Butter Equals one stick
  • 2/3 Cup Sugar
  • 1 Teaspoon Salt
  • 2 1/4 Cups Milk
  • 6-7 Cups Bread Flour
  • 1/4 Cup Water
  • 1 Tbsp Yeast Use RedStar Saf-Instant Yeast; see notes
  • 1 Teaspoon Almond Extract
  • 1 Egg Beaten

Equipment

  • 1 bowl Large enough to mix dough
  • 1 measuring cup 2 cup is optimal
  • 1 teaspoons
  • 2 bread pans I prefer glass
  • 1 large sauce pan

Method
 

  1. In a large saucepan, heat the milk. Add sugar, salt and butter. Heat until it melts the butter and all the ingredients are dissolved, but DO NOT let the milk boil!
  2. Pour the liquid ingredients into the mixing bowl where you plan to mix your bread dough. Let it stand at room temperature until the liquid is lukewarm (you can stick your finger in it without yelling "ouch"). This takes about 30 minutes, depending on room temperature. Don't rush this step.
  3. Once the liquids are at room temperature, dissolve 1 tbsp of yeast into 1/4 cup of warm (not hot) water. Let stand five minutes.
  4. Mix the yeast and water mixture into the liquids. Mix the teaspoon of almond extract and the beaten egg into the liquids.
  5. Add six cups of flour, about one cup at a time, stirring vigorously. You can also use an electric mixer with a dough hook attachment. As you add the flour, use a spatula to turn it into the mixture while the dough hooks knead.
  6. Once all the flour is added and mixed, let rest for 10 minutes.
  7. Turn dough onto a floured board and knead for 6-8 minutes. Alternatively, you can knead with an electric mixer using dough hooks for about 5-6 minutes.
  8. Butter a large bowl. Gently turn place the kneaded dough into the bowl. Take a piece of plastic wrap and spray one side with cooking spray. Place the wrap cooking spray side down over the top of the bowl. Place the bowl in a warm area and gently drape a clean dishtowel over it. Let rise for about 1 to 1 1/2 hours or until doubled.
  9. Grease or butter the bread loaf pans. After the dough has finished rising, gently remove it from the bowl and put it back on your floured kneading surface or bread board. Separate it into two equal size pieces and shape into loaves. Place in greased loaf pans.
  10. Preheat oven to 375 degrees F.
  11. Allow dough to rise again in the loaf pans about 20-30 minutes.
  12. Once dough has finished second rising, and the oven is preheated, bake the loaves at 375 for 40-50 minutes. Check for doneness after 40 minutes by gently tapping on the browned crust. If it sounds hollow, and the bread is pulling away from the sides of the pan, it's done.
  13. Cool on wire racks. Remove from baking pans after 1 hour, letting the bread cool further. Cooling slowly allows more flavor to develop.
  14. Slice and enjoy! You can freeze the bread by wrapping fully cooled loaves in plastic wrap. It keeps for up to three months.

Notes

You may need one more cup of flour to dust the breadboard and your hands. Add more flour if the dough seems too liquid. It should be sticky, but not runny,
 
 
 

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