Reviewed: Aug. 25, 2006

It was very good. I too am trying to work with homemade bread to, was a good recipe to follow. My kids love this bread!!1

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KPBOOGA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 27, 2006

..My brother opened a cafe in Conneaut Ohio and sent me a loaf of bread that is made by a local bakery. I came across this recipe and found it to be very similar. It was fairly easy to make and tastes very close to the one from Ohio. I added at least 1 Tbls of cardamom (love it) and dusted with crystal sugar like they did..So good!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LPHILLIPS9

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Glendale, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2006

Great recipe! I make this bread for my grandparents whom are from Finland. They love the cardamon so I usually use a tablespoon, maybe even a little more...I feel you dont really get that taste if you only use a teaspoon. It takes a long time to make but definitely worth it.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

mangomadness83

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2006

This is pretty close to the recipe that me and my mom use here in Finland. Here is another tip to make it even more special: Instead of dividing the dough into 3 parts for braiding, form it into a one big strip and roll it out into a big rectangle. Then spread soft butter evenly on the dough and sprinkle sugar and cinnamon on top of the butter. I like to use all three generously ;) After this, roll the dough rectrangle into one long roll. You can make some cuts on the loaf if you want (every 2" for example), this is not necessary but the bread looks nice this way. Brush each loaf with egg wash and sprinkle with sugar.

Was this review helpful? [ YES ]
141 users found this review helpful

Reviewer:

evanjunt

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 31, 2006

Very delicious! I scaled down the recipe to make 2 loaves (so I could use my mixer). I increased to 1 and 1/2 teaspoon of cardamom and made 1 with orange juice/powdered sugar glaze and 1 with sugar/almond mixture as suggested by another reviewer. I preferred the glazed loaf. Next time I will add a little orange zest and some raisins to the dough. Baked at 375 for about 25-30 mins. Can't wait to have a slice for breakfast with my coffee. Thank you!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Melissajean

Home Town: Alpine, California, USA

Living In: La Mesa, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 16, 2006

Awesome recipe. I Made it for Christmas dinner and it was a big hit. I can see it becoming a family tradition.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cafe Martin

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2006

This really is the best holiday bread ever! It reminds me of being a kid with mummo cooking for us at Christmas. Nowdays I'm the Pulla maker and this recipie is the same my family uses - I prefer to used whole Cardomum freshy crushed and I LOVE the flavor so I use a Heaping Tablespoon! If you like a refreshing holiday variation try adding more and using fresh ground.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

finnboyusa

Cooking Level: Expert

Home Town: Rexburg, Idaho, USA

Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2005

Absolutely wonderfull. My family really enjoyed it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Bret

Cooking Level: Expert

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2005

Love to make yeast breads and this recipe is definitely at the top of my list. It came out so well I gave two loaves as gifts. Next day made more! Everyone who has tasted agrees this bread is exceptional. Thank you!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tina T.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2005

This is an excellent bread.Added raisens and mixed peel.I also baked on parchment paper covered pan center rack at350. Thanks for a keeper recipe

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Ali

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 12, 2005

Thanks for the recipe! I had never had, or even heard of, cardamom before and now I am in love! : ) After reading the reviews of what other people had to say, I gave making this bread a shot. It took forever to make (I am just learning to make bread with yeast from scratch by hand), about 6 hours for me! After all of the work, I think it was more than worth it. I added raisins; I took about 1.5 cups of raisins, added enough water to cover them and simmered them on medium until most of the water was gone. Then I let them drain on a paper towel (all this to keep the bread from getting dry. I have done this to all of my quick breads that call for dried fruit and it works like a charm). I added them last. I made a chocolate sauce and a cream cheese glaze to go over a couple of the loaves. My favorite way is served cold with butter and a glass of orange juice. : ) Tip: I used parchment paper to keep the bottoms from sticking and burning. Also, I took others advice and baked at 350 F for 20-30 minutes. It turned out PERFECT! I can't thank you enough,Kim B.!

Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

Brooke

Cooking Level: Expert

Home Town: Claremont, North Carolina, USA

Living In: Phoenix, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2005

I am not familiar with this type of bread but I love cardamom so I wanted to make it. It was easy to make and looked and tasted wonderful. I added a cup of raisins and an additional 1/2 teaspoon of cardomom. Next time I'll double the cardomom. Even with the increased cardomom, I could only taste a hint of the flavor. I forgot to sprinkle sugar on the bread before going into the oven so I made a glaze of powdered sugar and orange juice and drizzled it over the loaves and got rave reviews.

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

LYNN LUKE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2005

Lots of work but worth it.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Mitch Sr

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2005

This recipe is very close to the recipe my Finnish Grandmother brought to the States and passed down to us Grandkids. The first time making it may seem a little overwhelming, but by the second or third try it'll be old-hat. I have added raisins and even (grandma, please forgive me) chocolate chips. Both versions were actually really good, though I prefer sticking to raisins since it’s more traditional. Everyone who has tasted this recipe has LOVED it. Perfect warmed up with a little butter and cup of coffee on a chilly autumn morning!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

skk

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 4, 2005

Very very excellent! My husband is Finnish-American and begged me to make this bread for his parents and I was kind of nervous. They said it tasted the same as the ones they buy at the Finnish bakery! It was very easy to make. Per my husband's request, I added about a cup of raisins to the batter (I would definitely recommend this, and sprinkled slivered almonds on the top of the egg wash/sugar (before baking) on two of them. On the third I made a glaze of confectioner's sugar, milk and vanilla extract (which I, personally, liked better). I also baked the three loaves in a convection oven at 375 for about 30 minutes and just kept checking them... I think 400 would have been too high. One more thing, i baked them on my pampered chef stones which are known for not allowing things to burn so the bottoms stayed nice and soft. This bread, though it takes a long time to make, is relatively easy and tastes as wonderful as it looks! According to my in-laws, it freezes well too (I didn't have any left because they took the remaining two loaves home!) Thanks for the great recipe!

Was this review helpful? [ YES ]
60 users found this review helpful

Reviewer:

TRindell

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 26, 2005

It takes a long time to make but so is well worth the wait! My husband and kids love it! Being Finnish American I had to try it at least once!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

JDETERVILLE

Cooking Level: Intermediate

Home Town: Negaunee, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2004

great recipe...I cheat and put a bit of orange zest in - it brightens up the flavour and as other people have noted...the bread is great with juice.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

SMPARSONS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 3, 2004

I am 50% Finnish and this recipe is as close as I've been able to find for the wonderful Finnish Nisu that my aunt Hulda used to make! Her Nisu was the standard in the entire family. NOTE: Add 2 teaspoons (not 1) of cardamom (there is never too much cardamom in any thing). This bread does not have to be a "coffee bread" and it is delicious with orange juice or hot chocolate too. When I was a kid, my aunt would get her Nisu right from out of her freezer (on a really hot summer day), slice it and put some butter on it and serve it with juice - for any children visiting. What a memory!!!

Was this review helpful? [ YES ]
35 users found this review helpful

Reviewer:

TOMWMSON

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2003

Pretty good. Add raisins too to make it authentic. ;)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SUOMIGRRL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2002

My entire family loved this! It's not overly sweet and has a wonderful texture. The only change I made was to bake at 350 for 25-30 minutes (as in the nearly identical recipe for Finnish Nissua). The loaves turned out golden brown and perfect. I'll be making it again for sure!

Was this review helpful? [ YES ]
30 users found this review helpful

Reviewer:

ISHKABIBBLEMOM

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Finnish Pulla

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!