Nisu bread is apparently Finnish. Something I was completely off on. I thought it was actually an Asian bread, based on the word. I was confusing it entirely with Miso, which is not a bread at all!
Nisu is a pulla, which according to wikipedia is a full range of desert breads. Tasty, soft, almost a juicy bread in fact!
So, from various sites across the internetz, this is the closest thing I came up with that sounds like Robert’s recipe:
2 packages active dry yeast
3/4 cup warm water
1 (13 ounce) can undiluted evaporated milk, heated to 110 degrees
1/2-1 cup sugar
2 teaspoons salt
1 teaspoon crushed cardamom, seed
4 eggs, beaten
1/2 cup softened butter
8-9 cups all-purpose flour
eggs, mixed with
milk, for glaze
1. Dissolve the yeast in the warm water.
2. Stir in the milk, sugar, salt, cardamon, eggs and enough flour to make a batter (approx. 2 cups).
3. Beat until dough is smooth and elastic.
4. Add about 3 cups of flour and beat well.
5. Dough should be smooth and glossy in appearance.
6. Add remaining flour 1 cup at a time until dough is stiff.
7. Add the butter; beat until dough looks glossy again.
8. Turn out onto floured board, cover with inverted bowl.
9. Let rest for 15 minutes.
10. Knead until smooth and satiny.
11. Place in lightly greased bowl, turn dough to grease top, cover lightly and let rise in warm place- until doubled in size.
12. Punch down; let rise again.
13. Turn out onton a lightly floured board, divide into 3 parts, and divide each part into 3.
14. Shape each piece of dough into a strip 16 inches long by rolling between palms and board.
15. Braid 3 strips together into a straight loaf and pinch ends together and tuck under.
16. Repeat for second and third loafs.
17. Place on lightly greased baking sheets.
18. Let rise until puffy (1/2 to 1 hour).
19. Glaze loaves with a mixture of beaten egg and milk.
20. Sprinkle with sugar and sliced almonds.
21. Bake at 400 degrees for 25-30 minutes.
22. Do not overbake- or bread will be dry.
Robert does the glaze a bit differently, I think he adds sugar in to it and then ads some crushed cardamine/cardamom.
