Finnish Coffee Braid

This recipe is taken directly from the Sunset Cookbook of Breads, a quirky little book I got at the library sale.

1/2 C butter ( 2 sticks)
2 1/4 tsp yeast (1 envelope)
3 T warm water (105-115)
2 eggs, beaten
1 C milk, scalded and cooled
1/2 C sugar
1/2 tsp salt
1/4 - 1/2 tsp ground cardamom
Zest of one orange*
5-6 C flour
1 egg yolk
1 T milk

Melt butter and set aside to cool. Dissolve yeast in warm water. In a large mixing bowl, combine beaten eggs, milk, sugar, salt, cardamom, grated orange peel, yeast mixture & butter. Stir in enough flour to make a fairly stiff dough. Knead until smooth. Shape into a ball and place in a greased bowl; cover. Put in a warm place & let rise until nearly doubled in bulk, about 2 hours.

Punch down and divide into 2 equal portions, then divide each portion into thirds. Roll into strands until about 24 inches long. Cross the strands in the center, and braid out. Form braid into a ring and pinch ends together. Place on a greased baking sheet. Repeat for second braid. Cover lightly with waxed paper and let rise in a warm place until nearly doubled, 2 - 2 1/2 hours.

Paint each braid with a mixture of egg yolk beaten with 1 T milk. Bake in a 350° oven for 30-45 minutes or until a medium brown. Let cool on wire racks. Wrap airtight. Can be frozen if wrapped in foil.

*I use 1-2 tsp of dried zest from Penzey's, in 3-6 tsp water.

Macaroni & Cheese

3 T unsalted butter
3 T finely chopped onion
1/2 garlic clove, minced
3 T flour
3 1/2 C whole milk
1 pound cheddar, shredded
2 T Dijon mustard
1 tsp Worcestershire sauce
3/4 tsp salt plus more to taste
1 pound elbow macaroni or any short tubular pasta
2 T dry bread crumbs

1. 400°. Butter a 10-inch round casserole that is at least 3 inches deep. I use a big casserole stoneware bowl from Pampered Chef.

2. Melt butter over medium heat, then add onion & garlic and cook, stirring, until translucent, about 3 minutes. Add the flour to form a roux, stirring for about 1 minute. Whisk in milk. Return to medium-low and simmer, stirring regularly, until smooth but still liquidy, about 15 minutes. It will not be thickened. Add the cheese in handfuls, stirring until melted. Add mustard, Worcestershire & salt.

3. Meanwhile, cook elbow macaroni for HALF the time specified on the box. Pour into the casserole, then pour sauce over and stir well. Sprinkle bread crumbs on top and bake until delicious and golden and bubbly, about 25 minutes. Let sit 10 minutes.

This recipe is adapted from Bake Until Bubbly by Clifford A. Wright.